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HOW TO SERVE

1. Ideal Temperature. 
When serving wine, temperature is an essential component.
If served too warm, the alcohol will be strongly noticed, leaving the wine without flavor. If served too cold, the aromas will be hidden, being very difficult to distinguish them and, in the case of red wines, the tannins will seem very strong and astringent.
Below follows a suggestion of temperatures that can you serve for each of the type of wine. Note that the temperature may vary depending on the tastes of each person.
-
Young whites, light whites, rosé and sparkling wines: between 6 º C and 10 º C in order to preserve their freshness and fruity character. For sparkling, this temperature will keep the bubbles thin.
- Bodied whites: between 10 º C and 13 º C, that way you may notice more the complexity and aromatic richness.
- Light and fruity red wines: between 14 º C and 16 º C in order to preserve its fruity character.
- Robust Wine: between 17 º C and 18 º C, allowing the tannins to get softer, giving more emphasis to the aromas and removing emphasis from the bitter components.

2. Decanting a wine. 
Decant the wine serves two purposes: to aerate the wine and retain its lees.
The younger the wine, or the more robust it is, the more time will need to be decanted. On the other hand, an older wine requires little time to breathe.
The fact that a wine breathes will open its bouquet and improve its palate.
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