Wine

About Wine

WINE SERVICE

Serving Wines

Most wines may simply be opened and served. Sparkling wines, dessert \wines and light-bodied whites need to be chilled to preserve their freshness and fruitiness (34 to 50 degrees Fahrenheit), while fuller-bodied whites such as Chardonnay and white Rhônes may be served slightly warmer. Light reds (most Beaujolais, Pinot Noir, Cabernet Franc from the Loire Valley) benefit from being served slightly cooler than full-bodied reds such as Australian Cabernet and Shiraz, California Cabernet and Meritage blends, Bordeaux and Rhône, which are best at cellar temperature (55 to 65 degrees Fahrenheit). Of course, these are general guidelines, and individual tastes may vary.

Most wines are finished with a cork, covered by a capsule of either metal or plastic. To open, cut the capsule around the neck just below the lip of the bottle and remove the top of the capsule. Wipe the top of the bottle with a damp towel or cloth if necessary (if the capsule is lead, you must thoroughly wipe the top by law). Use a corkscrew to remove the cork. There are several different models of corkscrew available; again, the choice is a matter of individual taste.

Champagne and sparkling wines have a different closure, and must be handled carefully since the contents are under pressure and could cause injury. Remove the foil and, with a thumb over the metal crown to prevent the cork from ejecting, loosen the wire fastener. Without removing the wire, grasp the cork firmly and with the other hand turn the bottle, slowly releasing the cork. This process is easier when the wine is well chilled and the bottle is held at 70/3 o'clock.

In certain instances, it will be necessary to decant a wine. Fine reds with bottle age produce a natural sediment as color pigments and tannins bond together and fall out of solution. Decanting is simply the process of separating the clear wine from the sediment in older wine or for helping a young serious tight wine to "open" up and soften. For the best results, before decanting, the bottle should be upright for a minimum 24 hours. Remove the capsule and cork, and with a light under the neck of the bottle (a candle or flashlight works well), pour the wine into a clean vessel in a single, steady motion until you can see the sediment reach the neck of the bottle. The wine is now ready to serve.

Wine Glasses

Wine appreciation involves all the senses, and the choice of glassware will influence the sight, aroma, and taste of a wine. Glass design has three elements: Clarity and thinness are important for visual perception. The size and shape of the bowl determine the intensity and complexity of the bouquet. The shape of the rim determines where the wine initially lands on the tongue, affecting the perception of its taste.

Clear glass and a thin-rimmed bowl reduce the barriers between the wine lover and the wine. The clearer the glass, the richer the wine's color appears. The thinner the rim, the less the glass distracts from the wine as it enters the mouth. The stem should be long enough so that the hand doesn't touch the bowl, obscuring the glass with fingerprints or warming the wine above proper serving temperature. If the stem is too long, however, the glass will tip too easily. The stem should be about as long as the bowl is tall.

A large bowl and a narrow opening work together to magnify the wine's bouquet. They give plenty of space for the aromas to expand, but only a narrow escape. If the bowl's widest point is too high or too low, a normal serving of wine won't have the maximum surface area for aeration. If the opening is too small, drinking will be difficult.

Many glasses are too small; few are too large. A good red-wine glass will have a capacity of at least 12 ounces. Generally, glasses for red table wines are wider than those for white, but beyond that it's really up to your personal preference. Champagne flutes should hold 6 1/2 ounces or more. Sherry and Port glasses traditionally are small, because Port and Sherry are fortified wines, and usually drunk in small quantities.

With the exception of sparkling wines, it's best not to fill a wine glass more than half full. This will leave enough air space to release the aromas.