| Tynan Szvetecz
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| | wines, particularly aged wines, and it
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| Serving Temperatures
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| | helps the wine breathe. This allows its
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| | aromas to interact with the oxygen in the
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| More flavorful, fuller bodied white wines
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| | air and become more noticeable.
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| can be served at a slightly warmer
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| | Choose a decanter that suits your style.
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| temperature than bone dry whites. There
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| | Like wine glasses, decanters come in a
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| are an impressive amount of wine coolers
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| | wide variety of shapes and sizes, some
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| on the market that allow you to
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| | plain and other wonderfully ornate. We
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| temperature control the environment your
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| | find that decanting is particularly fun
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| favorite wines. If you have room for it,
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| | for family style events and opt for
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| pick one up! They can add a great deal of
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| | plain, unimposing decanters that remind
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| enjoyment to your wine drinking
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| | us that we should keep our focus on the
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| experience - just be sure that there is
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| | celebration rather than fanciness. For
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| an actual barrier separating the red wine
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| | more formal occasions we opt to keep the
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| and white wine compartments. Simply
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| | bottle at the table!
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| stacking the reds on the top portions of
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| | Breathing
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| the cooler in the hopes that the air will
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| | Breathing refers to allowing the wine to
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| be warmer there will could make your reds
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| | come in contact with the oxygen in the
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| too cold and your whites too warm. Most
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| | air. For some wines, this allows the full
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| reputable coolers have separate
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| | aromas and flavors to come to the
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| temperature controls for both types of
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| | surface. Keep in mind that too much
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| wine.
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| | oxygen can dull the flavors. Giving
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| Choose Your Glasses
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| | certain wines an hour or so before
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| Prevailing wisdom on the subject of wine
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| | drinking them can do wonders to open-up
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| glasses advises that it is in everybody's
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| | their flavor and aroma.
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| interest to show the wine the proper
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| | There are a number of pervasive myths
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| respect by serving it in a tulip shaped
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| | regarding wine breathing that we would
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| glass with a longer, slender stem. It is
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| | like to set straight. The first is that
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| recommended that the glass be clear in
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| | all wine benefits from breathing, which
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| order to best view the color and body of
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| | is patently false. Some reds,
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| the wine as it is pored and sipped.
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| | particularly big Bordeaux, well-made
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| However, we are going to take this a bit
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| | Syrah/Shiraz and Italian Barolos benefit
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| further and suggest that you have to
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| | greatly from having some time to open-up.
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| balance the respect you show the wine
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| | Barring these players, most wines can be
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| with the respect you show the occasion.
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| | drunk immediately, and white wine in
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| As world cultures blend and star chefs
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| | particular will not benefit at all from
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| inspire us with their innovative, fusion
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| | having time to breathe.
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| like cuisine, more and more types of
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| | The second major myth is that wine can
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| meals can be enjoyed with more types of
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| | breathe in the bottle. Simply popping the
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| wine. Today, it is not uncommon for a big
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| | cork will do little to allow it to
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| Australian Grenache to be brought out for
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| | breathe, since so little of the wine is
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| a barbeque or a fun and fizzy champagne
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| | able to interact with the air. Allow wine
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| to accompany fish and chips. There are
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| | to breathe either in a decanter or your
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| more styles of wine glasses than ever
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| | glass.
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| before, so don't be afraid to make the
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| | Handling Leftovers
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| glass casual if it fits the mood.
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| | There are three major methods to
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| Tumblers for barbeques, boxes for Asian
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| | preserving leftover wine, the first is
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| food and Dixie cups for picnics are all
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| | simply recorking it and putting it in the
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| perfectly acceptable!
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| | refrigerator. If possible, poring the
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| One thing to keep in mind with whatever
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| | leftover wine into a half bottle and then
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| glass you choose is to be sure you give
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| | putting in the fridge is ideal, as the
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| the wine space - it's best to fill a
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| | fuller the bottle the less oxygenation
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| glass no more than half way in order to
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| | can occur. Keep in mind that white wine
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| give the aromas some room to come out.
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| | can last a great deal longer (a week
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| Click here for more information on wine
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| | even) than red wine (simply recorking red
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| glass basics:
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| | wine and putting it in the fridge may
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| If you are using stemware, be wary of the
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| | give you two days - three at the most).
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| type of detergent you use to clean them
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| | The second method is to vacuum pump the
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| and how you store them. Detergent residue
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| | wine with a special pump. This sucks out
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| can negatively impact the flavor and
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| | the air in the bottle and seals it for
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| aroma of wine - if possible, wash your
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| | later use. The wine should still be
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| glasses in hot water with no detergent at
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| | placed in the fridge, but can last for
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| all and air dry them. Store them upright
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| | several days in this fashion.
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| so odors in your cabinet are not trapped
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| | The last method is a variation on the
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| in the glass.
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| | second, which involves filling up the
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| Decanting
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| | unused portion of the wine bottle with a
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| There are a number of reasons to decant
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| | special gas that prevents oxygen from
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| your wine, not the least of which is that
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| | interacting with the wine. These
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| it's fun and can add style to an event.
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| | canisters are easy to use and can be
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| It can also help to remove sediment in
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| | found at most wine merchants.
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