Tasting Technique

Always hold the wine glass by the stem, any other placement causes the temperature of the wine to heat up

Swirl the wine to release aromas before smelling

Take in the aroma in short sniffs rather than one long inhale

Let wine coat your entire palate before swallowing

Pay attention to the "finish”, how long do flavors linger after swallowing

Serving & Storage

Red wines are best served slightly chilled at around 65°F, as most are poured too warm and cooler temperatures often bring out better flavors.

White wines should be served at approximately 55°F, not ice cold, so let them warm up a bit after removing from the fridge.

Champagne and sparkling wines are ideal at 45°F for the best effervescence and flavor.

Store bottles on their side to keep the cork moist and maintain a proper seal.

Once opened, most wines will keep 3-5 days with proper resealing and refrigeration.

Pairing Basics

Match the weight of the wine to the weight of the food

Pair wine with the sauce or preparation method, not just the protein

Consider acidity, acidic wines pair well with fatty or rich foods