Serving temperatures

Red Wines & Port should be served at room temperature. Lighter wines such as German reds can be lightly chilled.

Rosé Wines should be served at 13ºC to 14ºC (50ºF to 55ºF).

White Wines & White Port should be served at 11ºC to 13ºC (48ºF to 50ºF).

Champagne should be served at 7ºC to 9ºC (44ºF to 48ºF). At this temperature the nose and taste are at their best, it also reduces the pressure in the bottle and minimizes any loss.

Over chilling of any wine will detract from the taste.

Opening

Still wines

Avoid opening a bottle of wine too soon after it has been in transit. If you allow the contents of the to settle for a few days the wine will taste noticeably better.

Always neatly cut the top of the capsule below the lip and wipe the top of the cork clean before drawing it out.

The longer that a wine has been in the bottle, the longer it must breathe for. This allows oxidisation to start and so enhance the locked in flavours. This is particularly the case with red wines. Decanting will speed up this process, and is a must in the case of older wines that may have thrown a sediment. A light, such as a candle, held behind the shoulder of the bottle will show when the sediment reaches that point and at which decanting should be stopped.

Sparkling Wines

Leave the bottle to rest for at least several days after purchasing so that the Champagne can settle. It can be kept in the coolest part of the refrigerator for up to ten days.

Carefully remove the wire muzzle and capsule, then holding the bottle at an angle and securely holding the cork with the other hand, gently turn the bottle off the cork, so releasing the pressure slowly.

ENJOY