Frequently Asked Questions

Drinking and Serving Wine

Inexpensive and sweet white or blush wines are best served between 4-8 degrees Celsius (approximatley 2 hours in refrigerator prior to serving).

Champagne & dry white wines of quaility are best served at about 8-10 degrees Celsius (approximatley 1 hour in refrigerator prior to serving).

Red wines are best served at 14-18 degrees Celsius if they are not stored in a cellar or temperature controlled cooler (approximatley 20 minutes in refrigerator prior to serving).

It is best to chill wine gently in a bucket of cold water and ice.  If attempting to warm a bottle of wine that is too cold it is best to bring it out of a cold storage area several hours in advance to avoid damaging the wine.

To help contain the aromas in the glass.  The thinner the glass and the finer the rim, the better.  A flairing, trumpet-shaped glass dissipates the aromas.

When wine and food are paired together, they have “synergy” or a third flavor beyond what either the food or drink offers alone.  Richer, heavier foods usually go well with richer, heavier wines; lighter foods demand light wines.  Red wines typically are served with red meat, while white wines are served with white meat and fish.  Sweet wines are served with desserts.  It is traditional to serve lighter wines and then move to heavier wines throughout the meal.  White wines should be served before red, younger wine before older, and dry wine before sweet.

White wine is 45-50 degrees Fahrenheit, and red wine is 50-60 degrees Fahrenheit.

In the kitchen because it is typically too warm to store it safely.  Refrigerators are not satisfactory for storing wine either, even at their warmest settings they are too cold.

To encourage the wine to release all of its powerful aromas.  Most glasses aren’t more than a third full in order to allow aromas to collect and not spill during a swirl.  When tasting wine, you should hold the wine in your mouth for a moment or two and either swallow it or spit it out.  A really good wine will have a long aftertaste, while an inferior wine will have a short aftertaste.

The suggested serving is 4 ounces which would give you approximately 6 glasses in 1 bottle.  A standard serving from a restaurant/bar is 6 ounces which would give you approximately 4-5 servings per bottle.