Opening A Bottle
Opening a bottle of wine can be a tussle, so it's worth investing in a corkscrew that will do the hard work for you. Here are some of the most common corkscrews and tips on how to use them:

1. Basic Corkscrews
This is just a screw and a handle. Twist the spiral into the cork and hold the bottle steady. Grasp the handle and pull out the cork. This is quite difficult to master, and requires strength.

2. Waiter's corkscrew
Screw the spiral in and lever the cork our of the bottle by resting the spur on the arm on the lip of the bottle. The technique requires practice but most sommeliers swear by them.

3. Screwpull
This is the simplest and most foolproof of all corkscrews. Slip over the neck of the bottle and screw the spiral in. Simply keep on turning the handle in the same direction to loft the cork.

4. Lever Screwpull
A variation on the screwpull this has two handles that you squeeze together to grasp the neck of the bottle and a lever that you lift to bring out the cork.

THE LATEST CORKSCREW DESIGNS Clockwise from top right: the waiter's corkscrew; a double-screw corkscrew; a basic corkscrew; and the twin level (or "wing") corkscrew. There are many fashionable variations of these basic designs, but they work in essentially the same day.

Serving
Serving wine at the ideal temperature is a vital factor in your enjoyment of wine. Most red wines are at their best cool temperature, 62° to 65° F (16° to 18°C). Red wine served above this temperature can taste flat, flabby and lifeless. On the other hand, red wines served too cold taste overly tannic and acidic, decidedly unpleasant.

Just as many reds are served too warm, most whites wines are definitely served too cold, judging by the service that we have received in many restaurants. The higher the quality of a white wine, the less cold it should be so that you can properly appreciate its flavor.

Serving Tips :

• Fine white wines are best between 58° and 62°F (14° and 16.5°C)
• Simpler, inexpensive, quaffing-type white wines are best served colder, between 50° and 55°F (10° and 12.8°C).
• Rosés and blush wines can be served at the same temperature as inexpensive white wine.
• Inexpensive sweet wines should be served cold, similar to inexpensive dry white wines.
• Finer dessert wines tastes their best at the same temperature as better white wines and better red wines.
• Champagnes and sparkling wines are at their best when cold, about 45°F (7°C).