Choosing a Corkscrew Corkscrews are used for removing the cork from most wines bottles - apart from sparkling wines. When choosing a corkscrew, look for one with: a comfortable handle, an open spiral (solid core corkscrews tend to destroy delicate corks or get stuck in tough ones), a good lever system (a simple T-shaped corkscrew can make pulling the cork out hard work).

decanting is merely the process of pouring wine from its original bottle into a carafe or a decanter, and may be carried out for one or more of the following reasons: To separate it from sediment that has formed in the bottle. To let the wine breathe.

Most wines do not need to be opened early in order to let the wine breathe. A few fine red wines such as Cabernet Sauvignon, Shiraz/Syrah or Nebbiolo may need to breathe for an hour or more, depending on how the wine was made and how mature it is.

Although the method for opening wine may depend on the type of corkscrew you are using, the general technique is as follows: First remove the plastic seal or metal foil around the top of the bottle (known as the capsule). You can do this by tearing or cutting it away, or by using a foil cutter.

Pouring Wine When you pour wine, avoid tilting the bottle in an up and down motion. This motion increases the chance that the bottle will hit the rim of the glass, and may also make the wine shoot out of the bottle missing the glass altogether. It will also allow wine to drip down the front and sides of the bottle.

If we want to taste wine at its best, to enjoy all its aromas and flavours and to admire its texture and colours, we need to show it a little bit of respect. This means opening it carefully, serving it at the right temperature, and using wine glasses designed for the purpose.

As a general rule, the cheaper, lighter or sweeter the wine, the cooler it should be. Inexpensive crisp, dry whites and dessert wines benefit from being served really cold, but if a fine white burgundy were chilled for the same amount of time, it would lose its subtle flavours.