Class 1 covered many concepts that are key to appreciating wine; you will use them each time you taste. This module reviews and expands on the basics of preparing for a tasting and how your senses work.
Serving Wine at the Right Temperature
White wine is best served cold, but not freezing, to the touch; 45-50 degrees F or 7-10 degrees C is about right.
Red wine served at this temperature would be too cold. Cold temperatures mute fruit flavors and emphasize tannins and acidity. Red wine is best served cool to the touch, but not cold, between 60-65 degrees F or 16-19 degrees C.
The easiest way to chill...