Wine should not only be drunk, but also assessed. To assess a wine is to observe its bottle, store it, open it and serve it very carefully so as not to alter its characteristics; to choose the appropriate glasses and check if the wine is at the ideal temperature; to observe its colour, gently inhale its aromas and take the liquid into the mouth. There, let the wine wander through the entire mouth for its structure, intensity and texture to be tasted. Some specialists say a wine’s potential is only truly appreciated at a table with friends and gastronomic specialities. Therefore, matching food with wine is a delicate and creative job.