A to Z food prep and serving hacks that will change your life

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Wine

The art of serving wine is proportional to its quality—it gets better with age. Because let's be honest, you're probably not too concerned with how to serve the beloved beverage when you just start drinking it. But there are many important tips when it comes to proper serving etiquette that can affect its flavor and quality. When opening a wine bottle, make sure the corkscrew is as centered as possible, and ideally you will pull it out clean without broken pieces falling back into the bottle. Champagne, sparkling wines and most whites should be served chilled, between 35 and 40 °F. Chill them for at least an hour and a half in the fridge. Reds are a bit trickier, but most should be served at 65 °F. Some wines need to breathe, such as Bordeaux, and it's best poured into a decanter or glass to do so. Decanters help to remove sediments and aerate the wine beforehand. Red wine should be served in wide glasses with a large bowl to help develop its aroma. White wine glasses are skinnier and more tulip-shaped to maintain a cooler temperature. Sparkling wine and Champagnes are to be served in flutes for the bubbles. And if changing wines over the course of a dinner, you should change the glass accordingly.