Serving Guide
Temperature, glassware, and decanting — the details that make every wine shine.
Serving Temperature
Sparkling
Champagne, Prosecco, Cava
Chill for 3+ hours in the fridge or 30 min in an ice bucket. Too warm and you lose the bubbles; too cold and you mute the flavors.
Light White
Sauvignon Blanc, Pinot Grigio, Riesling
Straight from the fridge is perfect. These wines shine with crisp acidity at cooler temperatures.
Full White
Oaked Chardonnay, Viognier, White Burgundy
Pull from the fridge 15-20 minutes before serving. Slightly warmer temp lets the oak and body come through.
Rosé
Provence, Grenache, White Zinfandel
Well chilled but not ice-cold. Rosé loses its delicate aromatics if served too cold.
Light Red
Pinot Noir, Gamay, Barbera
Slightly below room temp. 15 minutes in the fridge if your room is warm. Lighter reds taste better slightly cool.
Full Red
Cabernet Sauvignon, Syrah, Malbec
"Room temperature" was coined in European castles — cooler than your living room! If it's over 68°F, a brief chill helps.
Dessert Wine
Port, Sauternes, Ice Wine
Slightly cool to balance the sweetness. Tawny Port can go a bit cooler; Vintage Port a bit warmer.
Glassware
Bordeaux Glass
Tall with a broad bowl that tapers to a slightly narrower rim. The large surface area helps bold reds breathe.
The wide bowl directs wine to the back of the palate, softening tannins and highlighting fruit.
Burgundy Glass
Wider, rounder bowl than Bordeaux — almost balloon-shaped. Captures delicate aromatics.
The large bowl surface area helps lighter reds release their subtle, complex aromas.
White Wine Glass
Smaller bowl with a U-shape. Keeps wine cooler and preserves floral aromas.
Smaller opening concentrates delicate aromas. Less surface area maintains cooler serving temperature.
Chardonnay Glass
Wider than standard white, narrower than Burgundy. Balances richness and freshness.
The wider bowl lets oaked whites breathe while the rim directs wine across the full palate.
Champagne Flute
Tall and narrow to preserve carbonation and create an elegant stream of bubbles.
The narrow shape preserves bubbles longer. For vintage Champagne, a wider tulip glass is even better.
Universal Glass
A versatile all-purpose shape — slightly tapered egg shape. Works for most wines.
If you only buy one type, this is it. The shape works well enough for reds, whites, and rosés.
Decanting
Young, bold reds
Cabernet Sauvignon, Syrah, Barolo, Malbec
Decant 1-2 hours before serving. Young tannic wines benefit most from aeration — it softens tannins and opens up fruit.
Aged reds (10+ years)
Mature Bordeaux, aged Barolo, old Burgundy
Decant gently just 15-30 minutes before serving. The goal is to separate from sediment, not aerate. Too much air can break down fragile aged wines.
Light reds
Pinot Noir, Gamay, Barbera
Usually no decanting needed. A simple swirl in the glass provides enough aeration. Over-decanting can strip delicate aromatics.
White wines
Most whites, rosés, sparkling
Skip the decanter. Exception: very rich, oaked whites (like aged White Burgundy) can benefit from 15-20 minutes of breathing.