A well-chosen bottle can lose half its value if it reaches the table at the wrong temperature or in the wrong glass. Serving wine isn’t a complex ritual—it’s a series of simple gestures that make the experience more enjoyable. It’s a way to respect the work done in the vineyard and the cellar while helping your guests appreciate it to the fullest.
No need for rigid rules or sommelier attitudes. You just need to understand how temperature, glassware, and a few seemingly minor details can change how the wine is perceived in the glass.
Temperature: The Invisible Yet Tangible Balance
Temperature affects aromas, freshness, and structure. A wine served too cold closes up, loses its bouquet, and becomes bland. One served too warm feels heavy, unbalanced, and often dominated by alcohol.
Here are some practical guidelines:
- Fresh whites and rosés: 8–12 °C
- Structured whites: 12–14 °C
- Young and soft reds: 14–16 °C
- Full-bodied reds: 16–18 °C
If the wine is too cold, don’t warm the glass with your hands like you often see-just let it breathe for a few minutes. If it’s too warm, a short stay in the fridge is better than ice, which may cause abrupt temperature shifts.
The Right Glass
The glass isn’t just for show. It’s essential for delivering aromas and structure. Shape affects perception more than one might think.
- A wide bowl is perfect for reds, allowing air to circulate and aromas to open.
- A narrower glass works well for whites and rosés, preserving delicate aromas.
- For sparkling wines, a tulip-shaped glass keeps freshness while allowing the bouquet to emerge.
You don’t need thirty different types of glasses. Two good ones-one wider and one more slender-are enough for most occasions.
Uncorking, Pouring, Waiting
Uncorking wine isn’t ceremonial-it’s the first point of contact with the bottle.
Proceed calmly, without shaking the wine or twisting the cork aggressively. Once opened, give the wine a few seconds of oxygen-even just in the glass.
How you pour matters:
- Slightly tilt the glass for sparkling wines
- Pour slowly for structured reds
- Fill only halfway: overfilling hinders aroma release
Serving Wine: Small Details That Make a Big Difference
There are small touches that might seem trivial but enhance the experience:
- Lighting: No need for bistro mood lighting, but seeing the wine’s color is important.
- Wine order: whites first, then rosés, then reds; start with lighter wines before moving to bolder ones.
- Water on the table: essential for cleansing the palate and preventing overload.
- Room temperature: overly warm environments alter the wine within minutes.
An Example from the Cellar: How to Serve Two Wines from the Masseria
A white wine like Mareto Chardonnay Puglia IGP from Masseria Borgo dei Trulli is best served at 10–12 °C. In a slender glass, it releases fruity notes and pleasant freshness-ideal with light appetizers and seafood dishes. Serving it too cold risks muting it, while the proper temperature preserves balance and aromatic liveliness.
For a rosé like Anante Susumaniello Puglia IGP Rosato, the ideal temperature is slightly lower, around 8–10 °C. A tulip glass enhances its color and bouquet, highlighting fruity tones and the varietal’s signature savoriness. It’s a wine that opens up beautifully after a few minutes in the glass.