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Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor on the course of business. 根據香港法律，不得在業務過中，向未成年人售賣或供應令人醉醺的酒類。
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| Premier Fine Wine Education Institute > |
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Barossa Valley, South Australia |
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Clare Valley, South Australia |
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Coonawarra, South Australia |
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McLaren Vale, South Australia |
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Mornington Peninsula, Victoria |
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Chateau Mouton Rothschild |
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Chateau Pichon-Longueville Comtesse de Laland |
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Temperature
The serving temperature suggestion as below:
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Style of Wine
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Service Temperature
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| Champagne and Sparking |
6 – 8℃ |
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Sweet Wine
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6 – 8℃
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Light-bodied White
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10℃
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Full-bodied White
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12℃
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Rose & Light-bodied Red
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12℃
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Medium-bodied Red
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17 - 18℃
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Full-bodied Red
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17 - 18℃
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Fortified Wine
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17 - 18℃
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Decanting
With aging, many red wines throw a natural deposit of tannins and coloring pigments that collect in the base of the bottle. It also shed a crystalline deposite due to a precipitation of tartrates. Although these sediments are harmless and all natural, it affect the appearance and mouth-feel. Therefore, decanting becomes necessary to remove all these sediments.
Preparing
The wine bottles should be placed upright from the cellar to allow possible sediments sink to the bottom. We should open the bottle gently and preparing with clean polished glassware for proper tasting.
Breathing
As soon as the cork is removed, the wine will be breathing once it exposed to the air. Pouring wine into a decanter is mainly for decanting but it also provides a function as breathing during the transferring. Removing the cork before pouring the wine is ABSOLUTELY NO USE for breathing.
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