First of all, the glasses must be perfectly clean with no trace of detergent, as they can just ruin the wine. Wine glasses are perfect forms 'tulip' in the high leg. This form, tapering towards the top, allows to concentrate flavor in the glass. For red wine glasses are used for slightly larger volume than for whites. Champagne and sparkling wine is best to choose a high, narrow glasses – this form facilitates the formation of foam and slow exhalation. For fortified wines and liqueurs are suitable 'bellied' glasses on a short stalk. Wine never filled to the brim and it is not in the economy, and the space required for the manifestation of the guilt of all the wealth and flavor intensity.
Light red wines poured a little more than half a glass, Vintage Red: 1 / 3 glass; White: 3 / 4 cup; Champagne glasses filled to the brim, leaving about 1 cm of free space; Table wines: a glass half-filled. Serving temperature of wine is important for the manifestation of its flavor. The wine is very sensitive to perepadku temperatures, so in any case do not refrigerate it in the freezer or heat the battery. Champagne, white and rose wines are served chilled, and red a few degrees below room temperature. The colder the wine, the less feel the alcohol content. Too low temperatures kill aroma of wine. When pouring wine by the glass is instantly heated by 1-2 degrees, so it is cool somewhat stronger, especially in summer.
Drinking wine should be, holding the glass by the stem so that it does not get any warmer than the touch of your hands. Exceptions are liqueurs and fortified wines, which conversely release aroma with a light heating. It is a mistake as the view that the champagne to pour into frozen glasses and serve with ice, from that lost the characteristic sparkling wine.