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APPENDIX–THE PERFECT SERVE
Serving up a fine wine is an art form unto itself. To maximize your artistic flair, the
following tips can help turn every wine into a masterpiece of the palate.
The Right Glass for the Right Wine
While the variety of wine glass styles is almost as extensive as the number of different
wine varieties, there are four primary styles that are a must for wine aficionados:
Red wine glasses are taller and wider, allowing you to better appreciate the complexities
of the wine. There are two primary styles of red wine glasses.
The
Bordeaux glass is designed for rich, full-bodied red wines, such as Cabernets and
Merlots, and features a wide bowl that allows the wine to breathe and brings out the rich
aromas. The tall bowl lets the wine proceed directly to the back of the mouth, allowing for
maximum flavor.
A
Burgundy glass is recommended for other full-bodied wines, such as a Pinot Noir. Larger
than the Bordeaux glass, the Burgundy glass features a large bowl that allows the wine to
dispense to the tip of the tongue, making it easier to taste the sweetness of the wine.
White wine glasses are smaller to help keep the wine cool. A young, crisp white wine
should be served in a glass with an opening that’s slightly larger than the body of the
glass itself. This allows the wine to dispense at the tip and sides of the tongue, bringing
out the wine’s sweetness.
For more
mature white wines, you will want a taller, straighter glass. This type of glass will
allow the wine to dispense to the rear and sides of the tongue, allowing you to better
taste the bolder flavor.
Choosing the Perfect Glass
20/20 Rule of Thumb for Serving Temperatures
Your wine vault is designed to maintain an optimal wine
storage temperature of 55°F for both red and white wines.
To allow the wine to arrive at approximate serving
temperature, use the 20/20 rule of thumb.
When serving
red wines, remove the bottle 20 minutes
before serving and place on the table. At the end of
20 minutes, a bottle of red wine should reach just below
average room temperature.
When serving
white wines, remove the bottle 20 minutes
before serving and place in a bucket of ice and water. This
should chill the white wine down to the mid-40°F range.
The 20/20 Rule
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