Chez Greg gives you some advice to serve perfectly your wine
It is necessary to serve syrupy wines and champagnes towards 8°C. Then, structured or ample white wines, as Grands Bourgogne must be served as 10 to 12°C. Fresh red wines, as Beaujolais or Gamay are intended to be served between 12 and 15°C. Finally, red wines structured as Bordeaux, and powerful red wines are served between 16 and 18°C.
Serve refreshed but not freezing white wine
– Don’t pour a bottle of red wine to the last drop, if it is a quality wine it risks to keep a light deposit
– When you serve some wine: fill a glass only half, never completely
– The glass of guests should never be empty
Which wine to serve
– Serve white and dry wines before red wines, light wines before strong wines, fresh wines before ambient temperature wines.
– Serve the “iced” but not freezing champagne.
Never put it in freezer to accelerate its cooling, the extreme cold would risk to break it.
The ideal is to plunge the whole bottle into a champagne bucket filled in 2/3 of cold water and 1/3 of ice cubes
Most wines can be directly served as a bottle, but some wines need to be decanted in a carafe or a jug. In any case, the wine showing a deposit must be settled. In one hour, even several, a settled young wine becomes softer and more pleasant to taste. If it stays too long in the carafe, it risks losing of its freshness and its vitality. Before any decantation, a precaution is imperative: taste the wine.
If the wine is served in a carafe, leave visible a bottle in a way that every guest can know the name of the wine that they are drinking.
Decantation can improve wine of two ways: it clears it of possible pieces of cork or deposits and allows it to get oxygenated, what can accelerate its maturation
Don’t grasp wine bottle by the bottom, only waiters, in restaurants, act with the aim of showing the label to the customer.