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Tasting is certainly the most interesting part of learning about wine. Here are some notes to help you take your first steps into the wonderful world of wine.
Serving temperature There are some simple general rules that, if followed, will ensure that you don’t go too far wrong. White wines should be served chilled (6-10°C), whereas red wines should be served at room temperature (16-20°C). Rosé wines should be served at half-way between the two (10-16°C). In addition, it is essential to differentiate between sparkling and still wines: the former prefer lower temperatures than the latter. The more body the wine has, the higher the serving temperature should be. White wines with real body and structure should not be consumed cold, only slightly chilled.
To appreciate a good wine, the choice of glass is fundamental. A good glass should favour the decantation of the wine and the concentration of the aromas. As such, the glass will generally be wider at the base, becoming narrower towards the brim. Colourless thin glass or crystal should be used to facilitate the visual examination of the content. The ideal shape depends on the type of wine:
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