1. Temperature

                    The temperature of a wine has a tremendous impact on its taste.
Traditionally, white wine should be served chilled (8 to 10°C) while red wine at room temperature (16-20°C). It is not recommended to serve both red and white wine at a temperature above 18-20 °C.
Wines are usually served at an inappropriate temperature in Thailand. Sometimes, an air-conditioned room in Thailand has a temperature much higher than 25°C, thus most of wines are served too warm.

To serve at the best temperature, ice buckets should come into play for white wines. For red wines, without wine fridge, place the bottles in a regular refrigerator for approximately 15 to 30 minutes depending on the types of wines and then serve them.

2. Wine Glass

                   A proper glass helps developing the character of a wine. You may have different type of glasses for each wine (Burgundy type - Beaujolais type - Bordeaux type). But if your glass selection is limited, the Bordeaux type with its "tulip" shape sure is a necessity. A large glass that you could never fill more than a third will enable the wine to breath is also a must have.

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3. Decanting

                    There are two kinds of decanting.

One is to separate the sediments from the old wines. This method is appropriate for vintage wines but is also dangerous since it can kill the wines completely. Be extremely careful when applying this method.

The second type, which helps the wine to breathe, will develop the aromas of the young wines and hide small defaults. Decant the wines just before serving. You may put it back in the bottles so everybody knows what they are tasting.

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4. Matching wine with food.

Of course any single wine would appeal to a specific dish nonetheless, the table hereunder reminds a few basic ideas about matching food and wine.