How to Serve Wine

To open a good bottle, it is sometimes useful to use certain accessories. This ceremonial is not always justified but it will increase your pleasure of tasting.

The corkscrew

It is desirable to have two models of corkscrew to be sure to extract all corks:

A corkscrew with screw which does not require any effort.
A "waiter's corkscrew", composed of a hinged lever, a screw and a knife. For broken or hardest cork.

The "horn" to decanted

The horn to decanted or aerator makes it possible to filter the impurities or the deposit present at the bottom of bottles.
It also brings a better oxygenation to the wines younger than one says sometimes a little "closed".

The Wine Decanter

A wine transvased in a carafe will be oxygenated. An operation which will make it possible the wine to clear up its flavours. This carafe will be broadest possible in order to offer to the wine a maximum surface in contact with the air. According to the wine that you will drink, a time of decanting is recommended. The younger the wine is, the more the time of ventilation necessary will be long before serving it. Between 2 to 3 a.m., for a young wine, whereas 1/2 hour is sufficient for the bottles in full maturity.

Light red wines: useless to let it rest
Fairly heavy red wines: let rest it one hour
Red sweet wines: let rest it one to two hours
Heavy red wines: let rest it two to three hours

The anti-drop or the spout

It is not always useful or necessary to serve the wine in a carafe. But to avoid the drops along the bottle or on your tablecloth, it is preferable to use one anti-tastes or a spout.

Glasses

It is recommended to use different glasses according to the wine and especially to proscribe glasses of small sizes.
Broad glass will enable you to better appreciate the flavours.

Glass in the shape of tulip for the young and fruity wines.
A balloon glass widened to serve the ripe wines, rich in tannins.

Do not forget that glass fills to the maximum to the 2/3.