WineAbout Wine
Serving Wines
Most wines may simply be opened and served. Sparkling wines, dessert \winesand light-bodied whites need to be chilled to preserve their freshness andfruitiness (34 to 50 degrees Fahrenheit), while fuller-bodied whites suchas Chardonnay and white Rhônes may be served slightly warmer. Lightreds (most Beaujolais, Pinot Noir, Cabernet Franc from the Loire Valley)benefit from being served slightly cooler than full-bodied reds such asAustralian Cabernet and Shiraz, California Cabernet and Meritage blends,Bordeaux and Rhône, which are best at cellar temperature (55 to 65degrees Fahrenheit). Of course, these are general guidelines, and individualtastes may vary.
Most wines are finished with a cork, covered by a capsule of either metalor plastic. To open, cut the capsule around the neck just below the lipof the bottle and remove the top of the capsule. Wipe the top of the bottlewith a damp towel or cloth if necessary (if the capsule is lead, you mustthoroughly wipe the top by law). Use a corkscrew to remove the cork.There are several different models of corkscrew available; again, the choiceis a matter of individual taste.
Champagne and sparkling wines have a different closure, and must be handledcarefully since the contents are under pressure and could cause injury.Remove the foil and, with a thumb over the metal crown to prevent the corkfrom ejecting, loosen the wire fastener. Without removing the wire, graspthe cork firmly and with the other hand turn the bottle, slowly releasingthe cork. This process is easier when the wine is well chilled and the bottleis held at 70/3 o'clock.
In certain instances, it will be necessary to decant a wine. Fine reds withbottle age produce a natural sediment as color pigments and tannins bondtogether and fall out of solution. Decanting is simply the processof separating the clear wine from the sediment in older wine or for helpinga young serious tight wine to "open" up and soften. For thebest results, before decanting, the bottle should be upright for a minimum24 hours. Remove the capsule and cork, and with a light under the neck ofthe bottle (a candle or flashlight works well), pour the wine into a cleanvessel in a single, steady motion until you can see the sediment reach theneck of the bottle. The wine is now ready to serve.
Wine Glasses
Wine appreciation involves all the senses, and the choice of glassware willinfluence the sight, aroma, and taste of a wine. Glass design has threeelements: Clarity and thinness are important for visual perception.The size and shape of the bowl determine the intensity and complexityof the bouquet. The shape of the rim determines where the wine initiallylands on the tongue, affecting the perception of its taste.
Clear glass and a thin-rimmed bowl reduce the barriers between the winelover 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 entersthe mouth. The stem should be long enough so that the hand doesn't touchthe bowl, obscuring the glass with fingerprints or warming the wine aboveproper serving temperature. If the stem is too long, however, the glasswill 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 winewon't have the maximum surface area for aeration. If the opening is toosmall, drinking will be difficult.
Many glasses are too small; few are too large. A good red-wine glass willhave a capacity of at least 12 ounces. Generally, glasses for red tablewines are wider than those for white, but beyond that it's really up toyour personal preference. Champagne flutes should hold 6 1/2 ounces or more.Sherry and Port glasses traditionally are small, because Port and Sherryare fortified wines, and usually drunk in small quantities.
With the exception of sparkling wines, it's best not to fill a wine glassmore than half full. This will leave enough air space to release the aromas.