Serving wine at the correct temperature is one of the most difficult aspects of wine preparation. Get it wrong and you might as well swap your expensive bottle of estate wine for some cheap old plonk from the supermarket. It may sound absurd, but the fact is it's true.

Wine loses much of its taste if served too warm or too cold. This is true for both red and white wine. The ideal temperature for a wine will depend on the actual wine you're drinking and, to some extent, your preferences. Red wine that is served too warm will taste flabby -- conversely serving the same wine too cold may result in it being too acidy, possibly too tannic, and certainly dull. For some wines, just one or two degrees can make a huge difference in how you will judge the wine. So next time a wine disappoints you, just check that you're serving it at the correct temperature.

Whites:

Light, sweet………5 to 10C

Sparkling………….6 to 10C

Light, dry………….8 to 10C

Med-bodied dry...10 to 12C

Full, sweet…….….8 to 12C

Full, dry………….12 to 16C

Rosé……………...8 to 12C

Reds:

Sparkling….……..10 to 12C

Light, dry…….…..10 to 12C

Med-bodied…..…14 to 17C

Full or tannic……15 to 18C

The table above can be used for guidance when serving wine. If in doubt, it is always better to err slightly on the cool side as the wine quickly warms up when the bottle is on the table or the wine is in the glass. Remember that these are only guidelines. Like most topics in the wine industry, there are many conflicting views on serving temperatures. The only thing that matters, however, is what you personally think about the wine you're drinking. But you should experiment with your wine temperatures in order for you to find what works for you. Certainly when you are judging a wine, don't 'right-off' a wine too quickly until you've satisfied yourself that the temperature is enabling the wine to display its true qualities.

There are some other considerations when preparing your wine. Try to plan ahead wherever possible as getting your wine to the ideal temperature may take time. You should avoid rapid changes in temperature, like throwing the bottle in the freezer in order to cool it down, as wine benefits from a gradual temperature change. Let's admit it, we're all guilty of this crime. Sometimes it is unavoidable, but if at all possible it's best avoided.

Essentially Wine sell a range of wine thermometers that can aid you in ensuring your wine is served at the correct temperature. Some will indicate the temperature of the bottle before opening, while others work on wine that is already opened. Please ask at the shop for further details.
 

Opening a bottle to 'breath' less than two or three hours before drinking almost makes no difference whatsoever -- so I don't bother. If it needs to breath, use a decanter and/or an aerator. If you don't have a decanter, then pour the wine into a jug and then back into the bottle for serving. You may need a funnel for this unless you have a very steady hand.