To see if a wine is good, it should be served in a specific glass, putting just enough for two or three goals. Once approved, it can be served until it reaches a maximum of 1/3 of the height of the glass. This procedure allows not only to appreciate the color, brightness, tonality and intensity of the wine, as well as to appreciate and analyze the freed aromas. By tapering into the beaker, all the aromas are concentrated, because the mouth of the beaker is less than the largest diameter of the beaker (substantially in the middle).
If you try different types of wine, there are golden rules that must be respected so that the wines do not disappear. Thus, the correct order for serving the wines is as follows: the dry before the sweet, the new before the old, the white before the red.
Of course we can not enjoy a good dry wine if we have drunk a sweet wine before. In the same way, a new wine must be served before the old, because the wine that has aged is at its peak and will completely "cover" a new wine, even if it is very good, whose maturation has not yet ended. This leads us to the fundamental rule of order of wines: the last should be the most potent, the best! The ideal is to follow a progression from the good to the excellent, from the light to the full, from the simple to the complex.