How to serve wine

Whether you spend $10 or $50 on a bottle of wine, how you serve it can affect the taste and enjoyment.

Temperature is crucial. If a wine is too warm all you taste is alcohol, if it’s too cold you lose some of the subtleties of flavour and aroma.

Reds are best served at room temperature, about 15ºC, so on a hot day a quick chill is essential.

To remove sediment older reds can be decanted by slowly pouring them into a carafe, clean jug or vase and leaving for at least half an hour before serving.

Avoid over-chilling whites. About 7ºC is optimal, usually two degrees warmer than the average fridge.

Give them about two hours in the fridge, or fill an ice bucket two-thirds full half with ice, half with water and leave for about 25 minutes.