Pinot Noir and other light red wines are best served slightly cooler than room temperature, at about 60 degrees F. The age and quality of the Pinot Noir will dictate whether it should be decanted before serving. Decanting is the process of aerating the wine. Top-rated and mature Pinot Noir should not be decanted because the oxygenation can diffuse the delicate bouquet of the wine. On the other hand, young Pinot Noirs can benefit from the added oxygen of decanting. Serve Pinot Noir in a large bowl wine glass.
Chill the Pinot Noir. Place the bottle of wine in the refrigerator for approximately half an hour prior to serving. If the wine is too cold after chilling, let stand at room temperature until the optimal temperature is reached.
Decant only very young Pinot Noir, otherwise do not decant. Avoid loss of aromas by pouring the Pinot Noir directly into the wine glass.
Pour the Pinot Noir in a large balloon-shaped wine glass to collect the aromas of the wine. Swirl the wine to release its delicate flavor.
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