1.- What is the right way to adjust wine temperature for serving?
It is important not to subject the wine to thermal shock. The best way to chill white wine is with water and ice until it reaches 10°C (50°F). The same method can be used to cool a red wine that is too warm, but for a shorter period. If a red wine is too cold, warm it in water at 21°C (70°F) until the wine reaches 18°C (63°F).
White or rosé wines should be stored in the refrigerator, to be sure they are at the right temperature at the time of service. Wines that have been opened should also be stored in the refrigerator.

2.- What does it mean to “chambré” a wine?
The French word “chambré” means to bring a wine to room temperature. It is very important to consider your geographic location, however, because wine should not be kept at “room temperature” in the tropics or at the North or South Pole!
The correct temperature for drinking wine is 10°–12°C (50°–54°F) for white and rosé wines and 16º–18ºC (61°–64°F) for reds. Pinot Noir can be drunk cold, like a white wine, or warm, like a red wine, although obviously it depends on the wine’s intensity and the food that accompanies it.

3.- What should I do when the cork breaks while opening the bottle?
Try to remove the rest of the cork with the corkscrew, and if cork bits fall into the wine, discard the first glass of wine poured.
Another method is to slowly push the cork into the bottle, but be careful to avoid any wine that may splash from excessive pressure.

4.- What should I do when the cork is stuck in the bottle?
The best trick is to warm the neck of the bottle with hot (not boiling) water. This will dilute the product on the cork and reduce the friction with the glass.

5.- When should I decant a wine?
Decant unfiltered wines to separate the wine from the sediments that accumulate on the bottom of the bottle. Grand Reserve wines that are barrel or bottle aged for a long time should be oxygenated before serving to allow them to fully express their aromas and flavors.

6.- What is the proper protocol for serving wine at the table?
Begin by serving a small amount to the person who ordered the wine in the restaurant or to the host of the evening. Once he or she approves the wine, serve the women and senior men, followed by the remaining men, and finally return to top off the host’s glass. Do not worry about how many times you have to go around the table, it is important to serve in the correct order.

7.- Does it matter which glass I use to serve wine?
Today there are many glasses that comply with the rigor of a wine tasting. Always choose transparent stem glasses that are not cut, etched, or colored to allow good visibility of the wine and be able to evaluate its color, clarity, and intensity, as well as the “legs” that run down the side of the glass. In the past, it was common to use different sized glasses for white or red wine, but today the “Bordeaux glass” is generally used for both styles. If you would like to follow tradition, use a smaller glass for white wines, but most importantly, use stem glasses with a bowl that closes somewhat toward the top to prevent the loss of aromas. Always hold the glass by the base or stem to avoid heating the glass with your hand.

8.- How long will a wine last once opened?
It depends on how the bottle is stored. Since oxygen will make the wine deteriorate more quickly, one effective method is to transfer the wine into a smaller bottle so that less air space remains and the wine therefore has less contact with oxygen. Another method is to use a special vacuum pump and seal to remove the oxygen from the bottle. When all else fails, simply replace the cork tightly and store the bottle—red or white—in the refrigerator; the cold will prevent the wine from oxidizing as quickly. It is always best to finish the entire bottle in one session, but when that is not possible, follow one of the methods recommended above and keep in mind that once opened, a wine could suffer perceptible organoleptic changes depending on the conditions of storage.

9.- What is the best way to store wine?
The best way to store wine is in a dark, damp, cool place. It is best to store bottles on their side, although bottles with synthetic corks may be stored upright without problems. It is very important that the wine cellar be free of strong odors, so avoid storing wine near paint or fuel, etc. Most important perhaps is knowing where NOT to store wine: in the kitchen near the oven, anywhere near a fireplace or heater, etc