Wine · Service and pairing
Wine service and food pairing basics
Good service and sensible pairing come from a few repeatable rules, not memorised combinations.
Serving temperature
- Sparkling and sweet wines: well chilled, about 6-10 °C (43-50 °F).
- Light and medium dry whites and rosés: chilled, about 7-10 °C (45-50 °F).
- Full-bodied whites: slightly less cold, about 10-13 °C (50-55 °F).
- Light reds: slightly cool, about 12-14 °C (54-57 °F).
- Full-bodied reds: cool room temperature, about 15-18 °C (59-64 °F).
Too cold hides aroma; too warm makes alcohol stand out.
Storage
- Keep bottles away from light and heat, at a steady cool temperature.
- Store cork-closed bottles on their side so the cork stays moist.
- Once opened, re-seal and refrigerate. Most still wines last a few days; sparkling with a proper stopper lasts one to three days.
Opening and pouring
- Present the label to the host, remove the foil, extract the cork steadily and check it and the wine's aroma.
- Open sparkling wine carefully: hold the cork, twist the bottle and let the gas escape with a soft sigh.
- Pour the host a taste first, then serve guests, ending with the host.
- Fill glasses about one third to one half so there is room to swirl.
Pairing principles
- Match weight: light dishes with lighter wines, rich dishes with fuller wines.
- Sweetness in food: makes a wine taste less sweet and more acidic, so choose a wine at least as sweet as the dish.
- Acidity: high-acid wines refresh fatty or salty food.
- Tannin: pairs well with protein and fat but can taste harsh with chilli heat or bitter dishes.
- Umami: can make wine taste more bitter and less fruity, so lower-tannin wines tend to suit umami-rich dishes.
- Spice: high alcohol amplifies heat, so lower-alcohol, slightly off-dry wines can help.
Note: this is a general study guide written in our own words, not WSET's syllabus. For what is examined, always check WSET's published specification and your course provider.
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