There are several myths and misconceptions about how to serve red wine. The most common errors are divided into the following two names:
- The correct flow temperature.
- If it is necessary for the decantation of your wine, and if so, the correct way to carry out the specified decantation.
Let’s first look at the first category, the right temperature for serving red wine. “Room temperature” is not an accurate description of the temperature at which any wine should be served.
Saturated, high-quality red wine malaysia are generally served at higher temperatures than other wines. Still, even high-quality Bordeaux and other red wines should be served in a temperature range of about 62 to 66 Fahrenheit. This is noticeably lower than 72 degrees, which are usually considered optimal for the ambient temperature. Burgundy and other high-quality Pinot Noir should be served at a temperature of 61 to 64 degrees, while lighter or more common reds. Red table wine is best served from about 54 to 56 degrees.
Let’s move on to the second category of general confusion. The decanting process or the process of transferring your wine from a bottle to a jug has two purposes: to remove any sediment (solid pieces of colored pigment and tannins that are bound during aging) that may be present in the bottle; and carbonate or oxygenate the wine.
Deposits may be present in some bottles of red wine, especially in more mature wines. It is a good idea to keep a bottle of wine that you plan to serve still, preferably standing, for several hours before opening it so that any sediment settles to the bottom. Opening it, you can carefully pour the wine into the jug, making sure that no deposit follows the wine in its new container, or pour the wine directly into the glasses, read more at https://www.jetspree.com/.
When it comes to aeration, the general wisdom is that you have to open a bottle of red wine about an hour before serving, to “let it breathe.” The problem with this tip is that since wine bottles have narrow necks, just by opening the bottle, you can expose only a small surface of the wine to air and therefore prevent it from breathing, or, from a more technical point of view, This contributes to significant oxidation of the wine. That is why most decanters are wide at the bottom; This design exposes a large wine surface to the air. However, the most crucial question is whether you should decant a particular wine. In other words, do all red wines benefit from oxidation?
There are special glasses designed specifically for Burgundy. These are large glasses in the shape of a ball, which allow the drinker to appreciate the beautiful burgundy bouquet more. These glasses should be used only for high-quality Burgundy or other first-class Pinot Noir varieties because if they are used for the more common Pinot, they only serve to make the wines more visible.