The temperature is very important at which wine is served. Wine is ruined by being too warm than too cold. Serving the white wine at chilled and red wine at room temperature is a good advice. Little too warm and little too cold can lose character especially aroma. White wines are best served directly from the cellar but as for an inexpensive white wines, sparkling white wines, and sweet white wines are best a little colder or around 4-8 degrees or 2-3 hours in the fridge will be just fine. If you are pushed for time, put a bottle in an ice bucket filled half with ice and half with cold water in about 20 minutes. This will bring the wine down to the desired temperature. The red wines are best served at room temperature around 18-20 degrees. Light, fruity red, like Beaujolais are best served a little cool. Champagne, dessert wines, most sherry, and rose should be treated as white. Red port should be served at room temperature but tawny port can be chilled.
The best glasses for appreciating wines are made of plain, thin and clear glass and a tulip shape. Champagne should be served in tall flutes or thin tulip shape. Moreover, the glass should never be filled more than about half full as to allow room for swirling the wine around in the glass to release the aromas without splashing it.
SUMMARY
1. White and rose wines should be refrigerated just until chilled, for 1 or 2 hours.
2. Light red wines may be chilled only slightly.
3. Full-bodied red wines are always served at room temperature (18c – 20c).
4. When figuring servings, allow one glass of wine per guest per hour. The average serving of dinner wine or champagne is 3 to 3 1/2 fluids ounces; cocktail or dessert wine, 2 to 1/2 ounces.
Source: Cape North Distribution
