The format

:Let's go over the Standard Operation Procedures to review a wine in non-events; usually at home.

The standard procedure is as followed: prior to dispensing wine, the bottle is stored in the fridge to reach a temperature of 55 degrees Fahrenheit. Once the bottle has reached to that level, it is brought out and left to elevate to room temperature so as to fully display the characteristics.

The bottle is tasted within three rounds, the first glass, first hour, first day. The first glass is poured straight from the bottle into a Burgundy glass to be fully reviewed. In addition to this, a few ounces of wine is then poured into a decanter at room temperature to be later tasted in the next hour; and finally, a full day later.

This process is made to show the current state, what it will be in the near future, and what it will be in the distant future.