How to Serve Fine Red Wine:
This post covers the fundamentals on serving wine including hints from deciding the right wine glasses to pouring wine without spilling. Many of these tips will even improve the flavor of wine.
Wine Basics: Serving & Glassware
Wine is a special beverage because serving it in distinct glasses can alter the way in which it tastes. This straightforward guide aims to help with the principles of opting for the right glassware to make sure you maximize the natural taste of the wine of your choice.
A Good Glass of a Great Wine:
In 1986, Georg Riedel made lead crystal glasses called Vinum. The line featured distinct glass shapes for different kinds of wine which caused a lot of confusion. Consumers were accustomed to using only one wine glass, and the Vinum line appeared to be complete overkill. Georg Riedel had a clever option; he began hosting ‘wine glass tastings’ to prove first hand that the glass could enhance the wines.
Regardless of his profit motives, Georg was correct. Even novice wine drinkers noticed a considerable difference between certain glass shapes and others.
Ten years after, Georg was awarded Decanter Man of The Year for his contribution to the wine world.
Of course, this doesn’t mean that you need to purchase the entire line of Riedel, Zalto or Scott Zweisel, it only means that you just may want to find out what wine glasses fit your drinking fashion because it is going to make your wine taste better.
Wine Tastes Better Not Cold, But Cool:
Hopefully, you’ve already experienced how wildly distinct your coffee, tea or pop (lukewarm Coke anyone?) tastes at distinct temperatures. This same ideology applies to wine. Additionally, some of the more sensitive floral aromatics in fine wines are utterly subdued at overly cool temperatures or burn off fast when the wine is not too cold.
RED WINE tastes better when served slightly below room temperature from 53-69 °F (light red wines like Pinot Noir flavor better at the cooler end of the spectrum)
TIP: If you drink affordable wine most of the time, serving it slightly cooled will disguise most ‘off ‘ smells.
TRICK: A wine above 70 °F will start to smell more alcoholic as the temperature rises due to increased ethanol evaporation that develops.
The Wine Opener:
You will find many various sorts of wine openers and the most popular with professionals is the waiter’s friend.
Wine sommeliers cut on the foil. This is the tradition because foils were formerly crafted from lead. Foil cutters, on the other hand, are made to cut at the top of the lip.
Where to poke the cork?
Poke at the cork slightly off center.
Keep the cork from breaking.
Although wine openers change, it takes about seven turns to add the worm into the greatest area. Essentially, corkscrew should be inserted into the cork about one turn in less than all the way.
Nearly every red wine tastes better decanted:
The classic method would be to pour wine into wine decanter or a glass pitcher and let it sit for about 30-45 minutes.
This happens even on some fine wines. Despite their sulfur-like smell, these scents aren’t from sulfites nor are they bad for you. It’s a minor wine fault that’s caused when wine yeast doesn’t get enough nutrients while fermenting, often during big, industrial grade fermentations. Decanting a cheap wine will frequently change the chemical state of these stinky aroma compounds.
TIP: Stirring the wine having an all silver spoon can also remove stinky rotten egg smells in wines, or if you have a piece of sterling silver jewelry to use, it does the same.
Pouring a Typical Wine Portion
A typical portion of the wine is about five-5 oz (150 ml), but there are many places that opt for a 6 ounces (180 ml) portion instead, which can be a nice gesture if you’re paying by the glass.
Carrying a wine glass
Hold it by the stem.
Otherwise your hands will heat up the wine in the bowl.