Guide: How to Serve Wine, Temperature and More

Using the right temperature for wine is the fundamental rule

The same wine drunk at different temperatures, even with minimal variations of a few degrees, can take on very different characteristics. A classic example is vini passiti, where if you want to bring out the notes of softness and the complexity of the aromas, higher temperatures are used, while if you want to highlight the acidity and drinkability, the serving temperature will tend to be lowered by a few degrees.
One small thing to keep an eye on during a meal is maintaining the temperature – a vino bianco, for example, will tend to be perfect just after opening and will warm up, especially in summer or in warm environments, after just a few minutes. For this reason it is useful to use the special "GLACETTE" which will maintain the correct chosen temperature.
A little curiosity: hands are excellent heat dissipators from our body, which means that holding the glass with the palm of your hand in close contact with the wine will change its temperature very quickly – this is where the length of the stem comes to our aid, which we will use as the grip. The breakdown of wine temperature ranges can be summarized as follows:

spumanti: 6°/8°
vini bianchi giovani 8°/10°
vini bianchi con invecchiamento 10°/12°
vini rosati 12°/14°
vini rossi giovani 16°/18°
vini rossi ben strutturati ed invecchiati 18°/20°

Another fundamental thing is to use the right wine glass for each type.

Do not use invasive creams or perfumes
To truly appreciate the aromas, especially the more delicate ones, of a wine, you need to create a neutral environment around it – therefore it is best to avoid the use of intense perfumes or overly invasive hand creams.

Do not drink coffee or eat candy and ice lollies
Our mouth is an effective and extremely refined instrument for perceiving, if well trained, even the smallest nuances of flavors and characteristics inherent in a wine, but care must be taken not to put it in "standby" before a degustazione, otherwise all the pleasure that wine can offer is muffled by the inability of our receptors to work at their best. Avoid drinking coffee or spirits – they "overstimulate" the taste buds and make them less sensitive; do not eat candies with very intense and persistent flavors (e.g. mint or anise) as they have a masking effect on everything that follows. Cold dulls the reaction capacity of the receptors.