With people's taste in life getting higher and higher, wine is an essential garnish in festivals. However, wine is not a kind of alcohol that can be treated casually. You need to choose the right glass and you need to bring the wine up to a certain serving temperature, as these may affect the taste of the wine.

1. Sparkling wines such as Champagne, Cava, Prosecco and Sekt

Serving temperature: Sparkling wines are better served chilled. Chilling them to 5-7 allows them to better display the wine's fresh lemony notes and lively acidity. Vintage Champagnes are served slightly warmer, at 7-10, to highlight their toasted bread and cookie aromas.

Chilling time in the refrigerator: 2 hours

Glasses: A flute-shaped glass with an elongated body highlights the champagne's yeasty aromas and other elegant notes, enhances its creamy texture and prolongs the bubbles' retention time.

Sommeliers sometimes serve sparkling wines in white wine glasses because their larger bellies allow them to breathe freely and develop richer aromas.

2. Light-bodied white wines, such as Pinot Grigio, Sauvignon Blanc, Chenin Blanc and Riesling

Drinking temperature: 7-9. The lighter the color of the wine, and the lighter the body, the lower the temperature at which the wine can be drunk, so as to maintain its acidity and freshness.

Chilling time in the refrigerator: 1.5 hours

Glasses: U-shaped goblets with a slightly larger belly, which captures and disperses the wine's floral and fruity aromas; the rim of the glass delivers the wine directly to the front of the mouth, balancing its acidity and fruity flavors, and the smaller mouthpiece maintains the wine's cooler temperature.

3. Rosé wines

Serving temperature: Rosé wines are served at a slightly higher temperature than white wines, 9-12, because of their complex fruity flavors and smooth tannins.

Rhone wines can be made from a wide range of grape varieties, resulting in a wide variety of styles, and both rosé and light-bodied white wines share the principle that the lighter the color and the lighter the body, the lower the serving temperature.

Chilling time in the refrigerator: no more than 1.5 hours.

Glasses: A highball glass with a slightly retracted rim is best for full-bodied, ripe rosés. A highball glass with a slightly flared rim is suitable for drinking young, lively sweet rosé wines, whose rims can guide the sweetness of the wine directly to the tip of the tongue, where the taste buds are the most sensitive.

4. Full-bodied white wines such as Chardonnay, Albari?o, Trebbiolo, Viognier and Chateauneuf-du-Pape

Drinking Temperature: These more complex white wines should be served at 10-13 degrees, which enhances the complexity of their aromas and flavors.

The less oak-influenced a white wine is, the closer it is to 10, and white Burgundy and well-oaked Viognier are closer to 13.

Chilling time in the refrigerator: 1 hour

Glass: The classic Chardonnay glass, with a rounded belly and a wide rim, delivers a balanced mix of acid and flavor to the front of the tongue and the palate. to the front and sides of the tongue. The big-bellied goblet, similar to a red wine glass, can also be used to serve older vintages or white wines made in oak barrels.

5. Light or medium-bodied reds such as Beaujolais, Valpolicella, Chianti, Dolce & Gabbana, C?tes du Rh?ne AOCs, Pinot Noir, and Pearl Noir

Temperatures: The lively aromas and flavors of these reds are most pronounced between 12 and 16 hours. If the temperature is too high, their fruit flavors become acrid and affect the overall balance.

Chilling time in the refrigerator: 45-60 minutes

Glasses: Chianti-style goblets with a slightly constricted rim enhance small, fresh reds that are lively in acidity and dominated by fruity and mineral flavors. A Pinot Noir glass with a larger belly is the best choice for red wines with complex flavors, medium body and elegant texture.

6. Full-bodied red wines, such as Cabernet Sauvignon, Syrah, Merlot, Tempranillo and Malbec

Drinking temperature: There is a common misconception that full-bodied, grandiose red wines should be consumed at around 21, and that if you really drink this style of wine at such temperatures, the alcoholic flavors will be overly "overbearing. ", masking the aromas and flavors.

In fact, full-bodied red wines are best served at 16-18 so that they can be fully appreciated for their full-bodied flavors, rounded tannins and balanced acidity.

Chilling time in the refrigerator: 25 minutes

Glasses: Full-bodied, full-bodied red wines require a highball glass with a large, rounded belly, so that the wine has a greater surface area and can come into contact with more oxygen, allowing its acidity, fruity, oaky flavors, and alcohol to fully mature.

7. Fortified wines such as port, sherry and Madeira

Drinking temperature: For fortified wines, the lighter the color and the lighter the body, the lower the drinking temperature. Delicate Tawny Port and Fino Sherry are best served chilled at 14-15.5, while Madeira and Vintage Port need to be served at 19 to reveal their rich, complex flavor profiles.

Chilling time in the refrigerator: full-bodied fortified wines should be chilled for only 20 minutes, while lighter-bodied wines should be chilled for 45 minutes.

Glasses: Because fortified wines are more alcoholic than other wines, the ideal glass for them is a tall glass with a shorter foot and a smaller belly. The narrow mouth of the glass reduces the burn of the alcohol and enhances its sweetness and subtle aromas/flavors.

8. Other notes

1. The above chilling time of wine in the refrigerator is measured based on the original temperature of the wine of about 22. If your wine was originally kept in a cellar or wine cooler:

Then simply chill the red/white wine in the refrigerator for 30 minutes, take it out and serve the white wine right away, and let the red wine sit at room temperature for 30 minutes before serving.

2. If you use an ice bucket half filled with ice and half filled with water to chill wine on the rack, it will take only 10 minutes for red wines and 20 minutes for white wines.

3. Both young, tannic red wines and older vintages need to be allowed to mature before drinking, with 30 minutes being the optimum time.

After waking up, the tannins of young wines will become smoother and allow the other elements of the wine to fully develop, while old wines with a lot of ripe fruit flavors and oak flavors can fully blossom and gain a balanced and harmonious taste.

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