The tiny minority of wines that need a long period of storage should be stored horizontally in dark, cool venues (between 5 and 12 ° C), humid (relative humidity 80%) and free of vibration. Most wines, however, do not improve with storage and should be drunk as soon as possible. They can be stored satisfactorily for short periods of time in any place, as long as they are protected from heat and direct sunlight.
The white wines are served cold (between 5 and 13 ° C) and red topically to what is called 'room temperature' (17 to 21 ° C). Soft and light red wines are benefited with some degree of cooling (between 14 and 16 ° C). In general, the lighter the wine, should be served cooler, strong and full-bodied red wines and white wines with plenty of tannin should be served on top of its temperature range. The sweet white wines should be served chilled.
The best glasses and wine glasses are the thin glass and uncut. A wine glass should not be filled to more than half to allow appreciation of the aromas of this. You need to decant in the few cases in which presents abundant sediment, the only wine in which this occurs regularly is the old port. Decanting, however, it is also useful for serving red or white wines of quality that are comparatively young, as oxygenation produced by this process increases the expressiveness of these wines. Allow the wine to `breathe 'limited to removing the cork is of little use.
Since much of the pleasure that the wine due to its aromatic character, it is important to aim its aroma before drinking. Keep the wine in the mouth, in contact with all parts of the tongue, maximizes their perceived qualities, the aftertaste is also a factor to take into account the tasters. The theme of the pairing between wine and food is something that little can be said with absolute certainty, a risky approach probably be more satisfying than a normative.