Serve Wine Like a Sommelier: Temperature, Decanting, Glasses, Order

Sommeliers do not have secret powers. They have habits. Serving temperature, a little air, the right glass and a sensible order of bottles make more difference to how wine tastes than most people imagine, often more than spending more money. Master these four and your table will feel like a fine restaurant, without the bill.

1. Temperature

• Sparkling wines: well chilled, about 6 to 10°C (43 to 50°F).
• Light, crisp whites and rosé: chilled, about 7 to 10°C (45 to 50°F).
• Rich, oaked whites: lightly chilled, about 10 to 13°C (50 to 55°F).
• Light reds such as Beaujolais or Pinot Noir: slightly cool, about 12 to 14°C (54 to 57°F).
• Full-bodied reds: about 15 to 18°C (59 to 64°F). Room temperature was defined before central heating; if your red feels warm and alcoholic, give it 20 minutes in the fridge.
• To chill fast, use an ice bucket filled with ice and water, not ice alone.

2. Decanting

There are two good reasons to decant. The first is sediment: older reds and vintage Port can throw a deposit, so stand the bottle upright for a day, then pour slowly in front of a light and stop when the sediment reaches the neck. The second is air: young, tannic reds such as Barolo, Bordeaux or Napa Cabernet often open up after an hour or so in a decanter. Very old, fragile wines are the exception: decant them just before serving, or not at all.

The decanter is not decoration. It is the fastest way to add a few years of patience to a young wine.

3. Glassware

• Choose clear, thin glass with a stem and a bowl that narrows towards the rim to focus aromas.
• Fill to about a third, so there is room to swirl.
• Larger bowls suit aromatic reds such as Pinot Noir and Nebbiolo; a medium all-purpose glass covers almost everything else.
• Serve Champagne in a white-wine glass rather than a narrow flute for more aroma; avoid the wide coupe.
• Wash glasses without heavy detergent residue, which can kill bubbles and mute aromas.

4. The order of the bottles

• Light before full, and lower alcohol before higher.
• Dry before sweet, so the sugar does not flatten what follows.
• Usually white before red, and young before old, saving the most complex bottle for when attention is highest.
• To open sparkling wine, keep a hand on the cork, point it away from guests and turn the bottle, not the cork, for a quiet sigh rather than a bang.
• Pour modest glasses, keep water on the table and arrange a safe way home for every guest.