To one Wine Depending on the type of wine, it is essential to prepare properly to be able to enjoy it unclouded and to fully utilize its potential.
First, the question arises in what company, in what mood and in which location? In the candlelit restaurant, in the beach cafe with a view of the sea and the sparkling starry sky, with business friends after the contract has been concluded, in front of the flickering open fire in cozy togetherness, for fish, for a barbecue, at this year (Buschenschank), after a walk, on the third rainy day in the Tuscany or on the 50th wedding anniversary. The atmosphere plays a role that should not be underestimated. Who has never had the deceptive magic of one holiday wine experienced? You should enjoy a wine at the "right time", at best when it is maturity or ideally has reached its peak (see also under the keywords aging and durability ). And of course the wine to be enjoyed should also go with the Food fit or harmonize with them when it is drunk with food.
If the occasion is a meal in a restaurant, the must wine list the right one Wine with the dishes be selected, for which a certain wine knowledge is required. In upscale restaurants there is the function of sommeliers who can be very helpful in the selection. Before opening the guest will label shown. After checking (brand, manufacturer, year of birth etc.) he accepts with a nod. It must be decided in good time before enjoying whether a decanting (Aerating the wine) should take place, which is the responsibility of the restaurant when visiting the restaurant. There are divergent opinions from "under no circumstances" to "absolutely necessary". The right wine temperature is an important factor. If necessary, wines can also very quickly through systems such as Ravi Wine Chiller or Rapid ice be cooled. Opening the bottle should be a little ceremony. First you cut with a small knife (never with the tip of the corkscrew) just below the glass bead around the bottle neck and then remove it capsule, With many bottles, removal is made easier by a special device (ribbon on the capsule).
The corkscrew is now inserted into the middle of the cork and gently screwed in; he can do that cork do not pierce. It is pulled in one piece without doing that depot stir. Now it is checked by intensive smelling whether it is corked gives. This error can be weak or intrusive, but is always unacceptable. Every good restaurant or retailer will immediately bring another bottle of wine or accept an exchange without any problems. In good restaurants, the cork is placed next to the glass to give the guest the opportunity to follow the test. As the last process of opening the bottle, the bottle neck must be carefully cleaned of any cork and foil residues with a cloth. Metal-containing residues of the capsule or film could have a negative effect on the taste of the wine. Due to the increasing use of alternatives such as screw cap new aspects arise. Many wine enthusiasts think that doing without natural corks is a "cultural loss". But the often used pro argument for the "plop" as a sensual pleasure is actually not valid, because a bottle should be opened silently professionally. To protect the tablecloth, drip catchers such as wine Ties or napkin towels wrapped around the bottle neck.
The artful opening of a sparkling wine bottle, on the other hand, requires other practices (whereby the technique of "champagne head" speaks sabrage is the absolute exception). The bottle should be held at an angle as much as possible so that the surface of the liquid level increases, thereby more carbonic acid can escape and thus the risk of overflowing is reduced. The bottle neck is wrapped with a cloth napkin. Then the Agraffe opened carefully but not removed, because this allows a better grip around the cork. By holding the cork with one hand and gently turning the bottle (not the cork) with the other, the cork is slowly unscrewed. If you twisted the cork, it could break much easier. At best, there is no noise at all when removing it, because “popping the cork” is by no means part of the repertoire of a cultivated wine connoisseur. The only correct sound when opening a sparkling wine bottle is a quiet "pfffft" - the English aptly call it "Angel's Fart". But there are already special closures for sparkling wine bottles, one of which is MAESTRO,
In a restaurant, the waiter pours a small amount of wine for the guest (who has ordered and thus declared himself a wine connoisseur of the group), but when pouring out (for optical and practical reasons, because a thin glass splinters easily) the bottle neck does not glass may touch. Now take the glass on the stem (never on the goblet) and start checking the wine. First, the clarity and the purely optical colour found, which is best possible against a light background like a white tablecloth. The glass is now pivoted extensively by drawing a “six” in the air and quickly repeating the small circle several times. This requires some practice so that it does not affect yourself, the tablecloth or, at worst, others.
As a result, those present in the wine flavorings released, rise and become noticeable. Since these are then irretrievably lost, this swinging must not take place too often. In addition, the so-called form when swiveling Church window in the form of flowing, individual "tears" or "legs". Depending on the distance between the tears, the alcohol content be closed (narrow = high, wide = low). Then the nose is close to or directly in the glass by subtle sniffing Aroma of the wine checked. However, you should not breathe in too deeply, otherwise the scent will reach the lungs and not, as intended, the olfactory nerves of the nose. Wine connoisseurs may be able to drink the grape variety before drinking origin and at best, even deduce a certain wine.
The character of a wine results from the sum of all ingredients, the total extract, especially the alcohol content and the sugar content play a special role. This is checked by the first sip, with the wine in the mouth on the tongue and palate being rinsed back and forth a little to make it all for the taste to wet responsible papillae. Wine connoisseurs also call this "biting". The wine is left to rest on the palate for a few seconds and some air is added. Now the wine is swallowed. An important taste criterion is that leaving, that is the duration of the sustainability of all sensations. A “long finish” of 10 to 12 seconds (up to a minute in extreme cases) is usually a positive quality indicator, the unit of measure for this is one Caudalie, Only now is the wine released for further pouring; unless you pose an intolerable wine faults firmly.
If you serve your guests a wine at home, the process is basically the same. You choose the guest to check or taste who has the highest wine competence in the round. This is also to be understood as a small award for this person. The glasses must never be filled to the brim. This is not just for visual reasons, the wine should be bouquet can fully unfold. There must be enough space in the glass to be able to swivel the wine well. A rough rule of thumb is that the appropriate ones wine glasses to the point where the cup has the largest diameter. In any case, very large goblets should be filled up to a third. It is perfectly legal to toast strongly and make the glasses ring, although you can hear the opposite. If necessary, you can now refer to the amnlass toasts respectively. toasts be offered.
Finally, a frequently asked question: What do you do with opened wine bottles? In any case, they should be closed again, which is particularly the case with screw caps is quite simple. For certain wines, this can be an advantage for a few days because they can develop. After a week or two at the latest, this can lead to negative changes in taste or, in the worst case, spoilage, because the wine is exposed to a large amount of air or oxygen in the bottle oxidative Is subject to change. There are different systems for this problem. One of them is Coravin, with which wine can be removed from the bottle without air through a needle pushed through the cork. This is a much cheaper, but less effective system wine condom,
The French collector François organized for wealthy lovers of old, exquisite wine rarities Audouze (* 1943) special dinners. See also on the subject of wine enjoyment decanting. cooking wine. wine address. wine review. wine cellar. wine temperature and Wine with food, For wine enjoyment as a cultural asset, see below Ancient grape varieties. Ancient wines. aphrodisiac. Bacchus. Dionysos. Eucharist. health. hedonism. favorite wines (famous wine connoisseurs), Satyricon. drinking culture. Quotes (Sayings) and To drink,