Respecting the important aspect of the ideal and recommended wine-food pairing to be served on the table, it is equally important to follow the rule of the wine serving sequence. The succession of wines during a meal has the purpose of offering and guaranteeing satisfaction to the pleasure of the senses, ensuring a real "path" in crescendo.

Therefore, we suggest you always start your tasting with younger and lighter wines, to continue with aged and robust types. White wines will precede the reds; the fresher ones must be served earlier than those with a higher serving temperature; dry wines before medium-sweet or sweet ones, and the more "simple" before the more complex and important ones. The aromatic wines but in any case lighter will have to anticipate the very structured ones, and finally the less alcoholic ones will precede those with a higher alcohol content (unless they are very structured wines). In principle, this is the correct order for a perfect wine tasting. From appetizer to dessert, let's now see an example of a typical menu with the related ideal food-wine combinations.

With an appetizer based on raw ham, mixed cured meats and sausages, it is good to use a light or savory rosé, or a lively young red wine. A sparkling young red will be indicated for a sausage risotto. To be served together with a roast veal, a light young red is well suited; while to a rich second course of grilled red meat, a vigorous medium-aged red wine.

When we arrive at the dessert, we choose the versatile and much appreciated fruit tart; to it the possible combinations are many, and range from a semi-dry or sweet white or red, or aromatic, but also fruity, or even sparkling wine.

A sweet red or sweet liqueur will then be the perfect end to the meal, excellent to serve paired with dried fruit but excellent to sip on their own.

Certainly in the domestic environment it is not customary and rather complex, as well as expensive, to bring the relative wine to the table together with each dish. However, if for any reason / occasion you want to do it but it is then difficult to finish the bottle, we want to show you some methods to be able to enjoy the leftovers at a later time; you will see that you will taste them as if they had just been uncorked, with all its initial aromas and perfumes. Normally an opened wine can be kept for two or three days, even if closed with its original cork or with a plastic one. Among the alternative closing systems, we find Coravin, patented in the United States, at the top of the classic of the most effective methods of pouring; this instrument is equipped with a very thin needle and a small container with Argon gas. While the needle will pierce the cork that will allow the wine to be tapped, at the same time the gas will penetrate inside the bottle, replacing the subtracted liquid. This exchange prevents oxygen from coming into contact with the wine and oxidizing it. After the needle is removed, the cap re-assembles as if it had never been pierced. With Coravin, wine lovers can allow themselves to taste their favorite wines at any time, and after months they will be able to check the evolution of the bottle. Given the considerable amount for the purchase, each will assess whether the actual use is worth the expense.

Another system, certainly more affordable and within everyone's reach, and at the same time effective, is the pump for extracting oxygen from the open bottle. This system is equipped with special silicone caps with valve, which once applied and aspirated, will block the incoming air with a good result.

Another valid alternative that can be adopted to best preserve an open wine is to decant the same into liquid-sized bottles, so that these remain full and with little oxygen.

Important factors that affect the correct storage of the open bottle are also the temperature and the sunlight or artificial light. White wines and sparkling wines in general should be placed in the refrigerator closed with the appropriate cap. If you do not have a cool and dark cellar, the most suitable and appropriate places, even red wines once opened, must be kept in the refrigerator, taking care, however, to remove them half an hour before consumption to bring them back to their right temperature.

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