The perfect serving temperature
We often hear that red wine should be served at "room temperature," but is that really the best guideline? Not exactly. Room temperature can vary and is often too warm for red wine. Did you know that lightly chilled red wine can be surprisingly delicious? Here’s how to choose the right temperature.

It all comes down to the tannin content— a collective term for certain chemical compounds in wine. The higher the tannin content, the less cooling is needed. Wines with high tannins are best served around 18°C (64°F). Wines with low tannins can even be served chilled, similar to full-bodied white wines. Of course, this is also a matter of personal taste.

• Light, fruity red wines – Serving temperature: 12-14°C (54-57°F)
• Medium-bodied red wines – Serving temperature: 14-17°C (57-63°F)
• Bold, robust red wines – Serving temperature: 16-18°C (61-64°F)

When should you decant wine?
A decanter is perfect for separating sediment from aged wines. Before you decant, it's important to choose the right decanter—find various styles and sizes here. Start by standing the bottle upright, preferably a day or night before serving, so the sediment can settle at the bottom. When you're ready to serve, carefully pour the wine into the decanter, leaving the last bit in the bottle to keep the sediment behind.

In what order should I serve wine?
Knowing when to serve each type of wine can make all the difference for a successful evening. Here are a few basic rules that are easy to follow for an optimal tasting experience.

Begin with a sparkling wine or champagne to awaken the taste buds. Next, follow the "white before red" rule: start with a crisp white wine that pairs well with the appetizer. To build on the flavors, serve a red wine that complements the main course. Want to end the meal in style? Opt for a sweet dessert wine as the final touch.