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4. ADVICE FROM CHEFS
1. When the cellar is full of different types of wine
(white, rose, red), it is preferable to set the
temperature at 16ºC, which is suitable for all
types of wine, and then to chill bottles of white
or rose before serving them.
2. No wine can withstand temperatures higher
than 19ºC or 20ºC.
3. A wine brought to room temperature
(chambréd) means it is served at a
temperature between 15ºC and 17ºC.
4. To serve a vintage red wine, wrap it in a cool,
damp towel.
5. Place your wine cellar in the kitchen away from
direct sunlight. This will prevent altering the
fi lter qualities of the tinted panes and will
prolong the life of the wines.
6. Many professionals believe that there is no
advantage to opening a bottle of wine long
before serving. The surface area of the wine in
the bottleneck that will be in contact with the
air is far too small to improve the taste.
7. Decanting may be useful to air a young or
robust wine that still contains traces of gas
or to separate the wine from the deposit that
has fallen to the bottom of the bottle. It could
also begin the oxidation process that will
improve the taste. An old wine should be
decanted as close to serving as possible to limit
the oxidation that results when the wine is
exposed to air after many years in the bottle.
8. Always cut the bottle capsule under the glass
ring of the bottle, and not above, to prevent
the wine from coming into contact with the
metal.
9. Wine is said to be corked when it has taken
the mouldy taste of the cork because of the
presence of an insect in the cork.
