Enjoy Every Sip

The moment of truth has arrived: Your fine wine has been uncorked. Correctly stored, it will have developed its full flavor. To be enjoyed at its best, it will have been brought to just the right serving temperature before opening.

The flavour develops in the glass as the wine comes into contact with oxygen

The flavour develops in the glass as the wine comes into contact with oxygen

Take time to enjoy your wine: swirl it gently around the glass and smell it. Unlike the tongue, our noses can detect hundreds of different aromas. Only after enjoying the aroma should you taste the wine, letting it slowly ‘melt’ in your mouth. In this way, the aroma and flavour will have their full effect.

What Is The Optimum Serving Temperature?

Red wine is served at a temperature between 57°F (14°C) and 64°F (18°C). In general, the older the wine, the higher the temperature. Dry, crisp white wine should be chilled to 46°F (8°C). More mature and heavier bodied white wines develop their flavor up to 54°F (12°C), while sweet wines should be served at a slightly cooler temperature of between 43°F (6°C) and 46°F (8°C). To enjoy the fizz of champagne or sparkling wine on the palate, it should be chilled at least to 46°F (8°C). However, at the end of the day, it all comes down to personal taste, so why not experiment with different serving temperatures? Find out what you enjoy the most?

Before being poured into a carafe, the wine should be cooled in the wine cabinet

Before being poured into a carafe, the wine should be cooled in the wine cabinet

As soon as the temperature of a red wine rises above the critical level of 20°C, the bouquet starts to deteriorate. These wines should therefore be consumed soon after being decanted or aerated. You should also note that on being poured into a glass, wine quickly increases in temperature by one or two degrees, and so the bottle should therefore be pre-chilled as necessary.

Decant or Aerate?

Not all wines benefit from lively pouring into a carafe. Red wines that have been stored for a long time should be carefully poured into a narrow decanter to separate the sediment from the wine. Contact with oxygen, which can oxidise and spoil older wines, should be minimised by using containers with as small a surface area as possible.

On the other hand, young red wines should be poured into a carafe, and enjoyed while still youthful and at their best. The contact with oxygen, which occurs by pouring them into a bulbous carafe, enables them to develop their flavour and become more harmonious.

The right glass emphasises the individual character of a wine

The right glass emphasises the individual character of a wine

Which Shaped Glass For Which Wine?

The shape of the glass has a huge impact on the enjoyment of the wine. Mature red wines unfurl their bouquet in large, bulbous glasses. Curvaceous glasses emphasise the fruity notes of young white wines. Champagne fizzes and sparkles most impressively in slender flutes. The fluted shape prevents the carbon dioxide from dissipating too quickly and enables the champagne to effervesce.

From optimum serving temperature to the choice of the right glass: wine is one of the oldest cultural commodities and drinking it should provide real pleasure. Liebherr wine cabinets ensure that wine can be both optimally stored and served at the perfect temperature – so you can have the right bottle ready for every occasion, and can truly enjoy your wine.

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