How to drink wine

                    
 


The tiny minority of wines that need a long period of storage should be stored in horizontal enclosures in dark, cool (between 5 and 12 ° C), humidity (relative humidity of 80%) and free of vibration. Most wines, however, does not improve with storage and must be drunk as soon as possible. Can be stored in a satisfactory manner for short periods of time in any place, provided they are protected from heat and direct sunlight.

The white wines are served cold (between 5 and 13 ° C) and as reds topically is called `temperature                        '(between 17 and 21 ° C). The soft and light red wines better off with some degree of cooling (between 14 and 16 ° C).    In general, the lighter is a wine cooler to use, strong and white wines and full bodied red with plenty of tannin                      to be served on top of its range of temperatures. Sweet white wines should be served well chilled.

The best glasses and wine glasses are crystal and fine carving. A glass of wine should not be filled to more than half to allow the assessment of the flavorings it. It is necessary to decant the wine in the few cases where sediment presents abundant, the only wine in the regularity with which this occurs is the old port. Sedimentation, however, it is also         useful for serving red or white wines of quality are comparatively young and that this process produces oxygen that increases the expression of these wines. Allow the wine 'breathe' simply remove the cork is of little use.

Since much of the pleasure it produces wine due to its aromatic character, it is important to aim their aroma before drinking. Keeping the wine in your mouth, in contact with all sides of the tongue, maximizes the perception of its qualities, the aftertaste is also a factor taken into account the tasters. The theme of the match between wine and food is something that little can be said with total certainty, a risky approach is more likely that a satisfactory regulatory