Choosing a wine
and how to preserve it
The choice of a wine depends on the dishes to be eaten. The pairing, as the technique of combining “food and wine” is known, begins by distinguishing the different types of food.
Away from natural light and vibrations, it must be at relatively low temperature without being exposed to brusque changes of temperature. Red wines are preserved well at a temperature of between 14 and 16ºC.
Vintage and reserves should be served at around 16 to 18 °C, whites and roses at around 7 °C.