Wine Lovers Must-Know: The Ideal Serving Temperatures for Every Bottle!

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Whether it’s a weeknight after a hard day’s work, or you have been planning to open that bottle on a special occasion, there is nothing more important than serving your wine at the ‘right’ temperature. Whites well chilled. Reds at room temperature. Sorted, right? Yes and no.

There is a tendency for white wines to be served too cold, and red wines too warm - even in some bars and restaurants. We wouldn’t go so far as dipping a thermometer in every glass but being aware of it makes a surprisingly big difference to your enjoyment of the wine.

The average temperature of a domestic fridge is 4-6ºC, which is too cold for most whites or Rosé. But have you heard some seasoned drinkers even lightly chill their reds? The wines below are examples of the most commonly drunk categories in the UK; with the suggested temperature range as general guidelines. Our palate is highly personal so trust what works for you and your drinking companions. It is more art than science!

Sparkling and Sweet Wines

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The basic rule is, the lighter or sweeter the wine, the cooler the serving temperature – around 5-10°C. Too cool is better than too warm as a cold glass of wine will quickly warm up indoors or outside in the summer. 

A fine sparkling wine such as the Busi Jacobsohn Blanc de Noirs 2018 or Champagne equivalents are best served straight out of the fridge (4-6ºC) and kept cool in a bucket with ice and water, or wrapped in a rapid Champagne cooler you keep in your freezer. Remember that as the bubbles dissipate, your glass of fizz is warming up too. When served too warm, the sparkler can lose its sparkle and taste flat, if not totally lifeless. Vintage champagnes would benefit from a slightly warmer range between 8-10ºC to help its subtle nuances emerge. 

The Royal Tokaji Blue Label Aszú 5 Puttonyos 2014 is a delicate and refined sweet wine from Hungary which goes down a treat with blue cheeses and fruit desserts. It is best served between 7-10ºC but experiment with even warmer temperatures as the honey nectar opens up in your glass. 

Rosé and Light-bodied Young Whites (e.g. Albariño, Sauvignon Blanc and Pinot Grigio)

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A typical Provençal Rosé such as the Miraval Sainte Victoire and aromatic dry whites such as the Faustino Rivero Ulecia Albariño from Rías Baixas, Galicia in Spain and the Shaw+Smith Sauvignon Blanc from Adelaide Hills, South Australia will all benefit from 20 minutes out of the fridge before serving. The three wines above have very different characteristics so experiment between 10-14ºC. Should you find the second glass begin to feel a touch warm, you can put the bottle back in the fridge for 10 minutes, or wrap a rapid wine cooler around the bottle and it will regain its freshness within minutes. 

What happens to a bottle of fine white served too cold?

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Forgetting to heed my own advice, this scrumptious LDNCRU Bacchus 2021 was immediately served straight out of the fridge (6ºC) when dinner was ready. There was hardly any nose. Was it over the hill? The first glass was bland with none of the tasting profile suggested on its back label: grapefruit, gooseberry and lemon zest aromatics with a herbaceous finish! By the second glass with the bottle left at room temperature (18ºC), the grapefruit flavours became evident with underlying minerality which is not so common with English wines. When the third glass was poured, oh my, there was a steely and complex salinity that would have worked so well with the food at about 15ºC. Too late as there was hardly any wine left in my only bottle! Lesson learnt.

Light Reds, Fortified wine and Fine Whites (e.g. Beaujolais, Darker Sherries and Best White Burgundies)

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German Pinot Noir or Spätburgunder tends to be lighter than their New World counterparts (e.g. California, New Zealand and Oregon); and most Burgundy reds. If you wish to taste the wine at room temperature and find it a little flat or even lifeless, when it is too warm in the summer, it is indeed advisable to lightly chill your bottle in the fridge for 20 minutes. Pinot Noir is very sensitive to temperature change, and you should be able to taste the difference from a previously missing freshness. Try between 11-14ºC.

There is a wide range of sherries from Andaucía, Spain. The above On the QT Oloroso lies somewhere between the palest and driest Manzanilla (best drunk well chilled at 6-8ºC) and the sweetest Pedro Ximénez (PX) served at room temperature. Our palate also changes if the wine is drunk with hopefully complementary food rather than on its own. Oloroso can be served lightly chilled (12-14ºC) or at room temperature (18ºC) according to your preference.

The Domaine Jean Monnier & Fils Meursault is a fine Burgundy white that deserves care and respect. Such whites or their New World equivalents such as some Californian Chardonnay or South African Chenin Blanc are best served not too cold (14-15ºC).

Aged and Fine Reds (e.g. Barolo, Finest Bordeaux and Red Burgundies)

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You might have heard of suggestions to open your aged or fine red and let the wine “breathe”. That is true but it does little to nothing as the surface area of the wine in contact with oxygen is so small.

The above Brunello di Montalcino 2016 and Château Saint-Ange St-Émilion Grand Cru 2015 are two fine reds best decanted at least two hours ahead of serving, to avoid sediment in your glass and let the wine aerate to release the aroma and unlock its full potential at room temperature. By that, we mean 18ºC and not full-blast central heating or the average Australian summer.

So if necessary, you can also lightly chill your finest reds before decanting. They will warm up rapidly with a large surface area exposed in a typical decanter, letting you discover the dark fruits, spice and tannins in harmony or not.

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There is no precise temperature to serve any particular wine but avoid anything over 20ºC. We hope you experiment with the above general guidelines, and through trial and error, you will find that sweet spot where your tasting experience is greatly enhanced. But on your next summer holiday, will you ask for an ice-bucket for that bottle of fine red you ordered?

By WIll Wong

Can You Drink Wine Out of Any Glass?

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When wandering around the homeware section of a department store, it's not uncommon to see people perusing over wine glasses. But with so many choices out there it gets one thinking - What’s all the fuss really about? Can't I drink wine out of any glass? What should I look for when buying new glassware? Do I really need different glassware for different types of wine? 

Understanding wines is complex enough, but now there is the pressure to get a set of respectable glasses to show your appreciation of wine without breaking the bank, or the glasses! A glass is a glass, right? Well, not really. If you have ever pondered the questions above, then read on as they’re all about to be answered.

To start with, let’s go through the key elements of any wine glass, and how each plays a part in your overall experience of the wine, because there are additional considerations before you invest in your glasses. This step-by-step guide will help you make an informed choice to enhance your wine enjoyment at home and beyond.

The FIVE aspects of your ideal wine glass

Whether you are browsing online or in a homeware store, the look of the glass and its price might be your first considerations. Wherever possible, it’s a good idea to visit a physical shop to hold and feel the wine glasses in stock to get a sense of their size, weight and how they actually feel in your hand. It is worth considering if you are purchasing just a pair, or a set of four to six - storage spaces for your exquisite glassware shouldn’t be an after-thought.

Whilst manufacturers such as Riedel boast an extensive grape varietal range, some critics are less concerned about subtle differences than the fundamental characteristics that make an aesthetically pleasing and functional wine glass. But does the same wine smell and taste different across different designs and shapes? Yes, in both nuances and sometimes even in obvious ways! 

Imagine your favourite orchestra or band performing exactly the same piece across venues of different sizes and acoustics - you will pick up notable differences and details, especially in classical music.

Our sensory perceptions, nose and palate are highly personal. The glasses featured here are part of my personal collection. Other brands and designs are available. It may not be possible to try before you buy, but any well-designed and well-made wine glass consists of the following key elements.

1. Bowl

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The heart of the vessel which holds the genie out of the bottle. Aim for a clear tulip-shaped design with a tapered top. Avoid coloured patterns, or oblique designs that obscure the true colour of your wine. After all, you see the wine as you pour, before you get to enjoy its aroma and the first sip.

We recommend filling the bowl to no more than a quarter-full - you are not serving a pint of beer in a pub. Aromas dance in this ‘space’, allowing you to swirl the wine round in the glass, which further releases the aromas before your first sip. Our sense of smell is often underrated, and it has an intricate effect on how we taste.

The right glass brings all the nuances of flavour to the fore and can improve your experience of a wine. It’s like an orchestral conductor or music producer at a mixing desk working with the same musicians (your wine), enabling the right balance of bouquet and accentuated flavour.

2. Rim

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All other things being equal, we cannot over-emphasise this final frontier before the wine hits your lips and palate. So, if you have a chance to view and touch any wine glass in person, hold it and feel its rim. In general, handmade and mouth-blown crystal glasses have much thinner rims than the machine-made, allowing a more even flow of the wine as it leaves the glass.

As you indulge in the first anticipated sip or kiss, a good glass gives you the sensation of sucking out of thin air. Your sensory focus lies more on the taste of the wine, as opposed to the thickness of the glass.

People often forget the romance involved with drinking fermented grape juice. After all, not every first kiss makes your heart skip a beat! 

3. Stem vs Stemless

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Besides its function to support the bowl, the thickness and height of the stem also shape how the overall glass looks and balances with the base. Thicker stems might seem to provide greater stability, but it also adds to the weight and overall feel of the glass in your hand.

The match-thin stem of the Josephine No.1 White above looks fragile, but it’s actually very elegant to hold and allows you to swirl the glass effortlessly. It also separates your hand from the bowl and avoids warming up the wine or leaving fingerprints around the bowl. Although, it’s not really recommended for outdoor use. 

The Govino stemless glass is made from unbreakable 100% Tritan Co-polyester, making it ideal for outdoor picnics. Glass variants from leading manufacturers are widely available too. Besides the obvious disadvantages, they are more stable and better suited for balcony, patio or garden dining. 

4. Base

The ‘foot’ of the entire glass which holds everything together. This is also where you are likely to find the manufacturer’s logo (or any copycats’). It should be proportional to the size of the bowl and the height of the stem to maintain overall balance and aesthetic harmony.

WHAT IS THE Right Glass for each Wine?

Champagne & Sparkling Wine

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Who doesn’t love the sound of a sparkler cork pop, and the sight of dazzling bubbles rising up that glass before the toast? But what about its flavour as the fizz warms up and begins to fizzle out?

The three most common sparkling wine glasses are:

1. The Coupe

Up until the 1970s, Champagne was traditionally served in coupes. These wide-rimmed glasses were often made from crystal and, according to legend, were modelled on the curves of the Marquise de Pompadour, the official chief mistress of Louis XV. Others claim the shape was inspired by Marie-Antoinette’s breast, Queen of France and wife of Louis XVI. However, the glass was really designed in England in 1663, specifically for sparkling wines.

It looks great in a Champagne pyramid, but the wide rim exposes the Champagne to air rapidly, causing the bubbles to disperse leaving the wine to taste flat.

Example - Riedel Extreme Junmai Sake Coupe

2. The Flute

Probably the most popular and immediately associated with serving that festive or everyday fizz! As you take the first sip after toasting, the rapid gush of gas bubbles rush up the flute and practically mask the more delicate aromas and flavours. The straight-sided, open-topped shapes of the flute; just like the coupe mean that aromas easily escape into the atmosphere. 

Example - Riedel Vinum Vintage Champagne Flute

3. Tulip-shaped with in-curving tops

Aim for a clear glass with a slender stem. Champagnes or sparking wines need to be served well-chilled (7-10ºC / 45-50ºF). You definitely do not want your hand to warm it up with a stemless glass. The tulip-shaped is our preferred design as it helps enclose the sparkler’s aroma and funnel it towards the nose. It also allows just enough surface area for the wine to open up, without fizz escaping too fast.

Example - Josephine No.4 Champagne (hand blown)

If you’d rather not invest in dedicated Champagne glasses, try the following white wine glasses instead.

Young Whites (Albariño, Bacchus, Sauvignon & Pinot Grigio), Rosé or Lighter Reds (Beaujolais & Valpolicella) 

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These wines are traditionally drunk young, with their fresh fruitiness. They do not usually require much aeration before serving. The above white wine glasses are smaller than those below to concentrate the delicate aromas of young whites and reds, or Rosé. The narrower bowl helps in preserving the wine’s subtle flavours and nuances. 

Example - Josephine No.1 White (hand blown) and Zalto Denk’Art Universal (hand blown)

Big Whites (Oaked Chardonnay, Viognier, White Rioja and even Orange Wine]

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Aged whites such as oaked Australian or Californian Chardonnay are best served less cold than younger whites. They would benefit from a larger bowl to help the wine open up and reach optimum serving temperature (14-15ºC / 57-59ºF).

Example - Riedel Veloce Chardonnay and Zieher Vision Intense (hand blown)

Light to Medium-bodied Reds (Pinot Noir, Cabernet Franc, Grenache & Sangiovese, e.g. Chianti)

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A traditional wide bowl and sometimes with a shorter stem helps enclose the delicate aromas with a larger surface area for oxygen contact. It directs the intense flavours to the correct part of your tongue.

Example - Riedel Veloce Pinot Noir / Nebbiolo and Spiegelau Definition Burgundy Glass and Josephine No.3 Red (hand blown)

Full-bodied Reds (Bordeaux blends, Barolo, Cabernet Sauvignon, Malbec, Merlot, Syrah and Zinfandel)

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The bowl shape is designed for bold red wines, with a broad base and a top that tapers/closes at the opening. The open and large surface area allows a significant amount of oxygen to contact the wine. The wider opening makes the wine taste smoother after some swirling and time in the glass. It brings out the fruit flavours and all the hidden complexities the winemaker likes you to discover!

Example -Josephine No.3 Red (hand blown) and Riedel Veloce Cabernet Sauvignon/Merlot

What If I Want One Glass for Everything?

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We know that some of the suggested glassware above aren’t exactly cheap. Storage space could be a problem in a modern home too. Although less ideal for the bold tannic reds, we recommend two hand-blown glasses that are both well made and very elegant to hold and sip from. The key difference is the straight profile of the Zalto Denk’Art Universal vs the ‘kink’ on the Josephine No.2 Universal. If you wish to spend less, then the machine-made Riedel Veloce Chardonnay would also be a talking point due to its big tulip shape.

Is It Better To Buy Cheap Wine Glasses?

We share your anxiety when it comes to spending big on expensive glasses - hold on for our aftercare advice. Meanwhile, let’s do some simple maths. Say if you share a bottle of wine with your partner four times a week. That is reasonable so it translates to three 125ml glasses four times a week for only 48 weeks in a year (let’s say including Dry January). If you invested £50 on just one hand-blown glass, you would have used it almost 600 times in an average year. The premium you pay on each serving is just over 8 pence. We think it is an investment that will reward your sensory experience for years to come. 

However, if you were getting at least six to twelve glasses for frequent home entertaining, then the dishwasher-safe machine-made Riedel Veloce might be a better option.

Aftercare

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Most of the recommended glassware here is delicate so we suggest hand-washing. Kind souls have posted many online video tutorials on ‘how to hand wash and polish wine glasses’. It could be a little nerve-racking at first but practice makes perfect. Here are a few do’s and don’ts that might help:

DO:

1. If left overnight, rinse each used glass with warm water then shake any excess water off.

2. Spray a little white vinegar into the base of each glass, especially if red wine was served.

3. Use only clean, warm soapy water to wash.

4. Hold the glass by the bottom of its bowl and use a silicone brush to scrub off any stubborn red wine stains.

5. Rinse under a warm (not hot) tap but beware of knocking your glass against the tap.

6. Hand polish with two pieces of lint-free/microfibre cloths.

7. Always hold the bottom of the bowl with one hand wrapped in a lint-free/microfibre cloth; never by the stem.

8. Carefully dry the outside and inside of the bowl, the stem and the base with the other hand wrapped in the second piece of lint-free cloth.

DON’T:

1. Soak the glasses in hard water overnight. The watermark from the limescale will be a nightmare to clean.

2. Wipe dry with the usual cotton tea towel; its microfibre would stick all over your clean glass.

3. Hold your glass by its stem whilst washing or polishing. That is the most delicate part and you could snap it.

A glass is more than just a glass when it comes to your stemware. In the good old days before wireless streaming, you would not invest in high end audio equipment, only to connect them with budget speaker cables. Even in this day and age of smart TV and live-streaming, the quality of your audio-visual experience not only depends on your hardware, but definitely the quality of your broadband too. You can listen to music out of your mobile phone’s tiny speakers, but it will not be the same as a pair of outstanding speakers or noise-cancelling headphones. 

Whether you are buying just one glass for all your needs, or different ones for different purposes, we hope this guide helps you make better and informed choices. Above all, overcome the fear of breaking any ‘expensive’ glassware. Enjoy the clear vision from a quality glass. Feel its elegant lightness when swirling and sipping. The rewards will pay back your initial investment many times over for years to come.

By Will Wong

How to Choose the Best Corkscrew for Your Favourite Wine

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You just want to crack open your favourite bottle and pour yourself a glass. Surely it can’t be that difficult!? So why are there so many types of corkscrews? Which is the best and do you need more than one?

Drinking wine should be a relaxing experience, but a crumbled cork, or one stuck part way down the neck of your bottle is anything but. So, without further ado, let’s take a look at five of the most popular corkscrews and answer those questions, so you find which one is right for you and the wine bottle you are trying to get into!

What are The FIVE Most Popular Corkscrews?

The Waiter’s Friend Corkscrew

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Chances are, if you walk into most restaurants or bars, you’ll find waiters, bartenders or sommeliers using one of these, the most common corkscrew out there.

Pros:
1. Small and portable
2. Affordable
3. Comes with a blade to cut the foil.
4. Doubles up as beer or crown cap opener.
5. The adjustable hinge makes it easy to draw the cork with leverage, as long as you pierce the cork in the middle and drill in a clockwise direction.

Cons:
1. For brittle old or dry corks in aged bottles, the need to drill twice might snap and break the cork.

The Screwpull Corkscrew

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This is a variant of the more common design widely available.

Pros:
1. Extremely easy to use. Place the opener over the bottle neck and just turn clockwise.
2. The cork is drawn without the need to pull.

Cons:
1. No foil cutter or crown cap opener attached. 
2. A little bulkier and generally pricier than the Waiter’s Friend.

The Butterfly or Winged Corkscrew

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Designed by Alessandro Mendini for Alessi in 2003, with Anna’s smiling face. This is a designer and collector’s item for your wine connoisseur friends, or yourself. Other designs and brands are available.

Pros:
1. The double arms or wings make opening a bottle a doddle. 
2. As you twist clockwise down the cork, the arms raise automatically.
3. You just need to push them down to the default positions and the cork is drawn.
4. Some other models double up as crown cap openers with their top.
5. A wide range of designs and materials available.

Cons:
1. No blade or foil cutter attached.
2. It does most jobs effortlessly but may not be foolproof for an old and brittle cork.

The Lever Wine Bottle Opener

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Highly intuitive and simple to use: turn the lever by three-quarters of a circle till the worm/spiral is raised. Securely hold the two handles round the neck of the bottle; then reverse the lever to its original position and now the worm is totally inserted into the cork. Now, turn the lever once more and the cork is drawn effortlessly. 

Pros:
1. Most designs come with a stand as well as a foil cutter. 
2. This is probably our favourite option for either natural or synthetic corks.

Cons:
1. Bulkier and heavier than most other options; not really portable.
2. A wide range of prices depending on the brand and design.

The Two-prong (Ah-So) Wine Bottle Opener

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Also known as the Ah-So opener, this is best for very old bottles (10 years +) with natural cork which could have become dry and brittle. You push the longer prong down one side of the cork, followed by the shorter one on the opposite side. Then wiggle it back and forth to slide the two prongs further down. With a firm grip on the sides of the two prongs as well as the top handle, slowly turn the cork to draw it whilst feeling your heart beat. 

Pros:
1. It does not pierce through the cork thus reduces the risk of snapping it.

Cons:
1. Best use a foil cutter to make a clean space.
2. Requires trial and error, and a little practice on how best to wiggle the two blades down the sides of the cork, before turning and drawing it.

Which Corkscrews Work Best With The Most Common Bottle Closures?

The Best Corkscrews for A Cork with a Foil Cover

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You can use any of the above; and probably wouldn’t need the Two-Prong one. My favourite at home is the lever as it simply requires two seamless motions with very low risk of pushing the cork down or breaking it.

The Best Corkscrews for A Cork with No Foil

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Such bottles are best stored horizontally in the dark away from fluctuating temperatures. We have had the unfortunate experience of losing half a bottle of natural wine on the rack; as the pressure inside the bottle pushed the cork out when summer temperatures hit 42ºC!

Having said that, you don’t need a foil cutter and could examine the state of the cork easily against natural light or using the torchlight on your mobile phone.

Again, any of the first four corkscrew options work.

The Best Corkscrews for A Wax Seal

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They look classy and alluring, don’t they? This ancient method has made a comeback especially with natural, organic and biodynamic wine producers. 

Whilst we have seen experienced winemakers use a knife to cut the wax away from the bottle’s rim, others vouch that this is totally unnecessary. You can just pretend there is no wax there and drill right through. Once you’ve screwed the ‘worm’ all the way in, simply pull the cork up and it should break through the wax seal. ‘What if the wax proves stubborn and starts crumbling around the neck?’ you ask. Fear not. Get a piece of clean damp cloth to wipe round the bottleneck and slowly draw the cork. Wipe away any remaining debris and you are good to pour, swirl and sip!

What is the Best Overall Corkscrew?

So, which corkscrew should you get? Is there one best all-rounder or do you need different tools for different bottles?

Well, The Waiter’s Friend probably ticks most boxes. It’s budget friendly, light and portable. We would start with that if you are relatively new to wine, or get a low cost butterfly option.

Opening very old bottles (over ten years in storage or vintage-wise) requires a different approach. Yes, get that foil cutter and wiggle your way through with the Ah-So (not necessarily pricey and widely available online).

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Honestly, the best option is not having to use one at all. Natural cork (mostly from Portugal) has been the industry standard and tradition for centuries; and now increasingly synthetic ones are here to stay. 

Whilst debates between using the more sustainable natural cork and metallic screwcaps carry on, I love their simplicity to open and also the ability to store vertically if you don’t have enough space on your wine rack. There are now premium screwcaps designed to allow varying tiny amounts of air into the bottle.

As seen above, this Austrian producer has cleverly used the screwcap and bottleneck to promote a distinctive visual and national identity. For various reasons, many producers especially in Australia and New Zealand have been bottling with screwcaps for decades. That applies whether the wine costs £40 or £400. This might alter for the once all-important export market in China as screwcaps are perceived as closures for cheap and inferior wines. 

What’s your preferred corkscrew and why? Or maybe you have some tips that have served you well over the years? Get in touch and let us know!

If you’re interested in the right way to store wine correctly before opening it, then we’ve got another guide here on just that!

By Will Wong