Wine service intimidates many people. The waiter pouring a finger’s worth into the glass and waiting, the decanter, the temperature. Let me tell you right away: it is not a ceremony for experts. It is just a bit of attention, and with a few tricks it can even become fun.

At the restaurant, the tasting is not a show

When they pour a finger’s worth of wine before serving the others, they are not interrogating you. It is a quality check. You need to verify two things: that it has no defects, such as the classic cork taint, and that it is at the right temperature. Smell it, take a small sip, give a nod. That’s it. And if something doesn’t convince you, ask them to check again: no serious restaurateur takes offense.

The glass really matters

It is not marketing. A wide glass allows structured reds to breathe and releases aromas, while a narrower one concentrates the aromas of whites and sparkling wines and keeps them fresh longer. And a little secret: if they fill your glass to the brim, it is not generosity. Good service stops at about one-third, to leave room for the aromas.

At home, watch the temperature

The first mistake is serving reds "at room temperature". That expression originated when homes were much colder than they are today. A structured red is best at 16 or 18 degrees, not 24. Ten minutes in the fridge and you already have a different wine. Whites, on the other hand, suffer from being too cold: when iced, they all seem the same.

Decanting

It is not always necessary. But for a young, tannic red, or for an older one with some sediment, it makes a huge difference: it softens it, opens up the aromas, and separates it from the sediment. Don’t have a decanter? Any carafe will do. The important thing is to give it air and a few minutes of patience.

Come practice with us. At the counter, we happily tell you about the temperature and glass for each wine. Coravin Wine Bar, Via Carlo Maderno 23, Lugano. Cheers!