| Do |
Decant cheeper red wines into a decanter of room temperature, indroduce as much air as possibleinto the wine. |
| Do |
Chill cheaper wine, (the cheeper the wine, the cooler it should be served). |
| Do |
Warm wines slowly, leave at room temperature for 2 to 3 hours. |
| Do |
Dry neutral wines & tangy Sauvignon Blancs take more chilling, up to 2 to 3 hours in a refrigerator. |
| Do |
Ensure that the glasses are at room temperature for red wines and cellar temperature for whites. |
| Don't |
Over warm a wine, 20 ° C is maximum. |
| Don't |
Never insert the corkscrew through the seal, always cut-off the seal 3 to 4 mm below the top of the bottle. |
| Don't |
Don't chill aromatic & sweet wines too long (Riesling Gewurtztraminer), they loose their perfumes if chilled for more than 2 hours. |
| Don't |
Don't chill Chardonnay, good Burgundy or Rhone whites for more than an hour, they start to loose their attactive nuttiness. |
| Don't |
Don't change a wines temperature rapidly.
(for example: In front of a fire or in the freezer). |
| Don't |
Don't use coloured glasses, the clearer & thinner the glass the better. Always observe at the colour, tones and clarity of the wine, |
