WINE......everyone wants to relish and enjoy,be it with a gourmet or something simple.

But do we all know that the temperature at which a particular WINE is served is as important as correct glassware.

We all knew that RED WINE is always served in room temperature and WHITE WINE should be chilled before serving.
It will be a mistake to put a RED WINE in a refrigerator as it will impair the flavor.

Full-bodied and tannic red wines are best enjoyed at not more than 64ºF (18ºC). Clarets, Pinot Noirs (including burgundies), and the modern reds – soft, light, fruity and relatively tannin-free – should be served at progressively cooler temperatures (about 54ºF or 12ºC). White wines are ideally served between 43ºF (6ºC) and 52ºF (11ºC).

if you are a WINE lover,then it is best to invest on special fridge that regulates temperature.

Decanting wine

Decanting means carefully pouring a solution from a container into another in order to leave the precipitate (sediments) in the original container. In wine terminology, it means removing sediments that are sometimes found as part of the wine’s natural aging process.

Decanting can help separate the clear wine from the sediment. Decanting also introduces air into the wine, letting it “breathe”, or release the aromas and enhancing flavors. This is particularly useful for red wines that are a little harsh.

Decanting an old wine just prior to serving helps to ensure that the clarity and brilliance are not obscured by any deposits that may have developed over time (pour slowly and avoid decanting the last ounce).

Young wines should be decanted as much as several hours before they are served to give them a chance to breathe, simulating a stage of development that might normally be acquired after years of aging.