{"id":21221,"date":"2019-08-21T09:38:00","date_gmt":"2019-08-21T09:38:00","guid":{"rendered":"https:\/\/bodegasalejandro.com\/?p=21221"},"modified":"2025-02-13T18:13:40","modified_gmt":"2025-02-13T18:13:40","slug":"el-arte-de-servir-el-vino-secretos-que-nadie-te-cuenta","status":"publish","type":"post","link":"https:\/\/bodegasalejandro.com\/en\/el-arte-de-servir-el-vino-secretos-que-nadie-te-cuenta\/","title":{"rendered":"The art of serving wine: secrets no one tells you"},"content":{"rendered":"

When we think about serving wine, we usually focus on the temperature or the type of glass. But there are small details that make the difference between an ordinary experience and an exceptional one. Here we tell you what few people know about the wine service<\/strong> and how to improve every drink you serve.<\/p>\n\n\n\n

1. It's not all about temperature, evolution also matters<\/strong><\/h3>\n\n\n\n

You've probably heard that the red<\/strong> It is drunk at room temperature and the white<\/strong> Well chilled. That's only half the story. A wine isn't static; it evolves in the glass and changes with temperature. A white wine served at 8\u00b0C<\/strong> He may seem shy at first, but as he rises to 12\u00b0C<\/strong>, It releases more complex aromas. With red wines, the opposite occurs: if they exceed the 18\u00b0C<\/strong>, The tannins can become aggressive, and the alcohol more evident.<\/p>\n\n\n\n

2. Don't overfill the glass (and don't shake it aimlessly either)<\/strong><\/h3>\n\n\n\n

Wine needs space to breathe and release its aromas. Filling a glass more than a third full prevents this process. On the other hand, while swirling the wine in the glass helps to oxygenate it, doing so with very young or very old wines can be counterproductive. A young wine with too much oxygenation<\/strong> It may lose intensity, while an old one could crumble in minutes.<\/p>\n\n\n\n

3. Cups: Less marketing, more logic<\/strong><\/h3>\n\n\n\n

You don't need ten different types of glasses at home, but you do need to choose wisely. For structured reds, wide-mouthed glasses allow oxygen to soften the tannins. For crisper whites, a narrower glass preserves the acidity and aromas. Forget about giant glasses for any wine: a Pinot Noir in an oversized glass can lose its elegance in seconds.<\/p>\n\n\n\n

4. The decanter trick (or the water glass trick)<\/strong><\/h3>\n\n\n\n

Decanting isn't just for old wines. Some young, characterful reds can benefit from a decanter, but if you don't have one handy, a foolproof trick<\/strong> Simply pour a small amount into the glass and wait a few minutes before drinking it. The oxygen will work its magic without the need for expensive equipment.<\/p>\n\n\n\n

5. The temperature of the white wine: neither ice cold nor lukewarm<\/strong><\/h3>\n\n\n\n

A common mistake is serving the white. too cold<\/strong>. TO 4\u00b0C<\/strong>, At the typical temperature of a refrigerator, the fruity and floral nuances are lost, leaving only the acidity. However, if it is served too hot<\/strong>, It can become flat and graceless. Ideally, it should be between 8 and 12\u00b0C<\/strong>, Depending on the type of white wine. If it's very cold, hold the glass in your hand for a few minutes and you'll see the aromas emerge.<\/p>\n\n\n\n

Mastering the art of serving wine isn't complicated, but it does require attention to detail. The next time you open a bottle, try these tips and you'll notice the difference with every sip.<\/p>\n

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Cuando pensamos en servir vino, solemos centrarnos en la temperatura o el tipo de copa. Pero hay peque\u00f1os detalles que […]<\/p>\n

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