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Tips & Tricks: Serving Wines

Serves Up Wines
Serving Wines

What are the perfect serving temperatures for White Wine and Red Wine?

Chilling your Wine

What’s the idea for serving temerature for white wine and how to keep it chilled between pours?

For white wines should served between eight to 12 degrees celsius but the ideal temperature is dependent upon the white grape varietal and winemaking method. Fresh and Light white wines should be served colder. While oak aged and other full bodied whites will express more aromas when serving with tad warmer.

You should keeping the bottle on your dining table while maintaining the desired tempearature is a bit of a struggle, espicially when dining outdoors. For the best way that you should do is to immerse the bottle in an ice bucket like how it is done in a restaurant. Otherwise you will have to keep making back and forth to the fridge. You can also get a wine sleeve which you can keep in the freezer beforehand and put it around the bottle when being served. This can help keep it cool for a while.

Red Wine require chilling priod to serving?

You may have heard about the red wines that supposed to be served at room temperature but the room temperature in different country is also different. When a bottles is taken from the cellar which it is already pretty cold and it would be left at room temperature. For the best temperature for red wine is 16 to 20 degrees celsius. Red wine that keep in room temperature will be too warm to be fully enjoyed so if you have a plan to open a bottle of red wine you should keep it in the refrigerator for a couple of hours before opening it. The wine will quickly come up to the perfect temperature with a few minutes after having bee poured into a glass.

Decant or Not Decant?

If you drink wine at home espicially for red wine you should decant but only the more premium ones whih have spent a fair amount of time in oak barrels. Some wines usually in the mid of high range that need to age for five to ten years before showing their true potential. During the aging fragments of grape and dead yeast cells can get consolidated and form sediment. Thus, when you plan to enjoy a bottle of old wine you should removing it from storage a few hours eariler and gently pour the content into a decanter. The sediment will collect at the bottom of the bottom. For somethime amount of the sediment may be too large which you can not successfully pour out all the wine in the bottle and you can solve this problem by filtering the wine with a sieve. Some wine may need more time to breathe than other. Young wines below RM100 can be served immediately after decanting while premium wines of about 5 to 10 years of age may need to breathe for a few hours before being enjoyed.

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