February 3, 2006, Newsletter Issue #7: From Wine Storage to Table

Tip of the Week

When you bring your wines from wine storage to table, there are some things to think about. Champagnes and white wines should spend at least an hour in the refrigerator to make sure they are properly chilled to the right temperature. Reds should stand upright for at least an hour, and perhaps more, to ensure any sediments settle to the bottom. You can serve white wines and Champagnes from a chilled cooler on the table. You can also decant red wines to remove sediments and allow them to breathe. Whatever you do, plan ahead when you serve your wines, and don't just serve them directly from your wine storage to the table.

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