Wine glossary: Serving

Serving terms

Decant

To pour wine from its bottle into another container, giving it air and separating it from any harmless sediment. Helps bold young reds open up and older reds pour cleanly.

Breathe

To let a wine sit in contact with air after opening so its aromas open up and any harsh edges soften. Bold young reds benefit most.

Sommelier

A trained wine professional, often in a restaurant, who helps you choose wine and pairs it with food. A good one is a friendly guide, not a gatekeeper.

Corkage

A fee some restaurants charge to open and serve a bottle you brought yourself. Worth asking about if you’d like to bring a special bottle.