We shall focus on the following subjects: wine cellars, serving temperatures, the proper sequence of wines, uncorking, decanting, pouring, and glasses.

Wine cellars

Few modern cellars possess temperature and humidity compatible with wine conservation. Ideally, temperatures should range between 10-15°C all year round, because drastic changes (8°C or more) can seriously damage wine; likewise, humidity should rate 60-70% (too much causes mildew, too little the withering of corks). The cellar must breathe, thus some air conditioning might be helpful. Light, especially neon light, is harmful to wine: a 40W bulb is usually sufficient. Wine cellars must not contain strong-smelling items such as cheese, garlic, detergents or fuels. Noise and vibrations should also be avoided by using wooden shelves, which also provide good insulation. Bottles must be kept horizontal so that corks remain moist and elastic, adherent to the bottle.
The proper shelving order is the following: lowest, white and sparkling wines (about 30 cm. above floor level); next, rosé and young red wines; finally, vintage red wines.

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