How to serve wine (by Decanter.com)

Posted: December 20, 2012 by wynmaker in Tasting, Wine, World wine news
Tags: , , , , , ,

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Tips on how to open, decant and serve your wines like a professional

 

Chambrez Vos Vins
Leave everyday reds and whites until the day you need them, but bring your finer reds up from a cool cellar the day before to bring them gently upto room temperature.

Let The Wine Breathe
When you have pulled out the cork some restraint is needed. Let the wine interact with the air, it helps the aromas develop and eases out the flavours.

Delicate Or Commercial Wines
With a delicate wine, or most commercial wines, there’s little need to practice the above. It may even prove fatal for the more volatile mature wines – just uncork and enjoy.
To Set The Process Off
Either leave the bottle standing, cork off, or better still, pour into a decanter. This will not give the wine nearly as much airing as when it is left in the bowl of a glass. Younger, more closed wines need longer. More complex wines really show their class with a little time.

Separate The Wine From Its Sediment
The main basis for decanting is to separate good wine from sediment. Vintage port and mature claret are the greatest culprits. Barely filtered California Cabernets (Cabernet Sauvignon being renowned for throwing a deposit) or Rhones (Syrah another sediment fiend) may muddy your glass if undecanted.

Learn more …

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