Course: Understanding Professional Wine Sales and Service

Class 2: Tasting Reds


the basics

 
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.

 

 
BOTTLE BASICS

 
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.

 

 
Chilling Wine

The easiest way to chill...

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