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Accessories for Wine Serving

The service of a bottle of wine may require the use of specific accessories, both for the opening and for service. In this page can be found the most common wine accessories.


This type of corkscrew, also known as "waiter's corkscrew", in its simplicity, represents a very efficient tool for opening a bottle. This kind of tool is formed by a body or handle, which allows to grip it, and attached to it there are all the other mobile parts of the corkscrew such as the blade, the spiral and the lever. Every single element of the corkscrew plays an important role which allows to accomplish a perfect job.

Sparkling wine pliers

This particular tool makes it easy to extract a cork from a bottle of sparkling wine in case it is blocked in the neck and therefore twisting and removal are very difficult. Pliers has two toothed jaws, which can be used to have a more solid and effective grip on the cork, as well as cutting nippers at the tip and they will be particularly useful to remove the wire cage. This tool can be replaced by a nutcracker.

Wine Thermometer

It is submerged in the glass and allow the detection of wine's temperature within seconds.

Thermal bucket

Allows to keep wine's serving temperature for a longer time.


Allows a quick aeration of wine and it is useful for separating sediments in a wine. Before starting to decant a wine, it will be good to rinse the decanter with a small quantity of wine, the same wine to be decanted, and make sure the wine will completely rinse the inside of the decanter. At end of this operation, this wine will be poured off and discarded. With one hand hold the decanter while keeping it oblique, whereas the other hand will be used to hold the bottle while making sure bottle's neck is over the candle. Pay attention to the distance of the bottle from the candle in order to prevent the neck to heat up as this would damage the wine. Start pouring the wine into the decanter, it will be poured slowly, and make sure the wine goes along the decanter's side. As soon as turbid wines is seen through the bottle's neck, stop the operation in order not to pour the deposit into the decanted wine.

To Know More

  Issue 2, November 2002, Corkscrew
  Issue 1, October 2002, Corkscrew

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