Keeping this in mind, it might be time to go over some basic tips for serving and tasting wine.
A wine glass consists of three parts: the bowl, the stem, and the foot. Red wine is served in larger and rounder glasses made of thicker glass while white wine glasses are smaller, with longer stems. Regardless of personal taste, avoid colored glass. One drinks wine one’s eyes as well, so the color adds significantly to the perception of quality of taste. The classic wine glasses, made of clear and unground glass, are the safest choice.
White wines are served with white meat and fish while red ones are recommended with red meat and game. Olives, asparagus, artichokes and yoghurt are not recommended with wine, since they cancel out the flavor. White wines are best served at a cooler temperature (8-14 degrees Centigrade) than red ones (13-19 degrees Centigrade). A wine glass should be served only half-full (1/3 in some situations) and never filled to the to brim! In a full glass the wine can’t develop its aroma and can become too warm after staying in the glass too long.
And finally, the drinking
Hold the glass by the stem or the foot, so you don’t warm up the wine with your palms. While toasting, be sure to only lightly press the glass against the other person’s (unless there is a special occasion, in which case a loud toast with an audible clinking is actually desirable). A circular motion of the hand while holding the glass and the “swirling” of wine helps with the aeration and the spreading of its aroma. After a sip, breathe out through the nose to experience the full intensity of the wine’s aroma.