WineCountry.it: All you want to know about Italian wine: WineCountry.it Article

Below you will find a few simple rules to remember when serving wine to your guests.

Wine serving order

Wine serving temperatures

Each wine has an optimal serving temperature to be tasted at its best (see table). Higher temperature bring out the sweet while low temperature highlights the astringent and bitterness in wines.
Room temperature is intended from 26.5° to 28° Fahrenheit (16° to 18° Celsius) since it was defined in times when rural houses did not have heating systems installed.
To cool down a bottle of wine temperature fast, immerse the bottle in a bucket filled with ice, water and a spoon of coarse crystal salt. Avoid absolutely putting the wine in a refrigerator or freezer for extended time.
To warm it, immerse the bottle of wine in lukewarm water. Do not try to warm it by locating the bottle close to a radiator or open flames.

Serving temperature as suggested by the International Union of Oenologists (+ or - 1° Celsius)
Dry white and rosé wines:	50° Fahrenheit (10° Celsius)
Semi-dry white and rosé wines:	46° Fahrenheit (12° Celsius)
Red wines with low tannins and light color:	55° Fahrenheit (14° Celsius)
Red wines with medium tannins and color:	59° Fahrenheit (16° Celsius)
Red wines with high tannins and deep color:	64° Fahrenheit (18° Celsius)
Passito and liqueur wines:	46° to 63° Fahrenheit (8° to 18° Celsius)
Spumante wines:	46° Fahrenheit (8° Celsius)

How to show and open the bottle

When holding the bottle, the label should always be visible to your guests.
With the help of a knife take off the cork cover, if needed. Uncork, avoiding puncturing the bottom of cork with the corkscrew. Clean the bottle neck and check the state of the wine by smelling the cork.
In case of spumante and champagne wines, avoid popping the cork.
Pour into the glass being careful not to cover the label with your hand. Never fill the glass more than two thirds full.
In case of sparkling wines such as spumante and champagne, pour slowly avoiding foam overflow from the glass.
Do not remove just emptied bottles from the table.

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