To one Wine To be able to enjoy really pure and fully exploit its potential, depending on the type of wine, a corresponding preparation is inevitable.
First, the question arises in what accompaniment, in what mood and where? In the restaurant by candlelight, in the beach cafe overlooking the sea and the sparkling starry sky, with business friends after the conclusion of the contract, in front of the flickering fire in cozy togetherness, the fish, the grill, the this year (Buschenschank), after a walk, on the third rainy day in the Tuscany or for the 50th wedding anniversary. The atmosphere plays a not to be underestimated role. Who has not ever had the deceptive magic of one holiday wine experienced? A wine should be enjoyed at the "right time", at best when he has the 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 be among the Food fit or harmonize with these, if he is drunk to eat.
If the occasion is a meal in a restaurant, must from the wine list the right one Wine to the dishes be selected, for which a certain knowledge of wine is required. In more upscale restaurants there is the function of sommeliers who can be very helpful in the selection. Before opening the guest is the label shown. This accepts after checking (brand, manufacturer, vintage, etc.) with nods. In good time before the enjoyment must be decided whether a decanting (Ventilation of the wine) should take place, which is the responsibility of the restaurant when visiting the restaurant. There are divergent opinions from "no case" to "absolutely necessary". The right wine temperature is an important factor. If necessary, wines can also be processed very quickly by systems such as Ravi Wine Chiller or Rapid Ice be cooled. Opening the bottle should be a little ceremonial. First cut with a small knife (never with the tip of the corkscrew) just below the glass bead around the neck of the bottle and then remove the capsule, For many bottles, removal is facilitated by a special device (ribbon on the capsule).
The corkscrew is now stuck in the middle of the cork and gently screwed into it; he is allowed to do so cork not pierced. He is pulled in one piece without doing that depot stir. Now it is checked by intensive smell, if there is a corked gives. This error can be faint or intrusive, but it is always unacceptable. Any good restaurant or retailer will immediately bring another bottle of wine or accept an exchange without any problem. In good restaurants, the cork is placed next to the guest's glass to give him the opportunity to follow the test. The last step in the process of opening the bottle is to carefully clean the neck of the bottle with any cloth or cork residue. Metal-containing remnants of the capsule or film could adversely affect the wine's taste. By the increasing use of alternatives such as screw cap new aspects arise. Many wine lovers think that giving up the natural cork is a "loss of culture". But the often used pro-argument for the "pop" as a sensual pleasure is actually not valid, because a bottle should be opened professionally yes noiseless. To protect the tablecloth, drip catchers may be used, especially on red wine bottles wine Ties or attached to the bottleneck wrapped napkins.
The artful opening of a sparkling wine bottle, however, requires other practices (the technique of "champagne head" speak sabrage the absolute exception). The bottle should be inclined as far as possible, so that the surface of the liquid mirror increases, thereby more carbonic acid can escape and thus reduces the risk of exudation. The bottleneck is wrapped in a napkin napkin. Then the Agraffe Carefully opened 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 turned the cork, it could be much easier to break. At best, no noise is produced at all, because "cork-popping" is by no means part of the repertoire of a cultured wine connoisseur. The only correct sound when opening a sparkling wine bottle is a quiet "pfffft" - the English call this aptly called "Angel's Fart". But there are already special closures for sparkling wine bottles, one of them is MAESTRO,
In a restaurant, the waiter pours a small amount of wine into the guest (who has ordered and so to speak declared himself wine connoisseur), but when pouring (for visual and practical reasons, because a thin glass splinters easily) the bottleneck does not jar the glass may touch. Now take the glass by the stem (never by the goblet) and start testing the wine. First, the clarity and clarity are purely visual colour This is best done against a light background such as a white tablecloth. The glass is now pivoted extensively by drawing a "six" in the air and repeating the small circle several times quickly. This requires some practice so that neither yourself, the tablecloth or at worst others are affected.
This will make the wine available flavorings released, ascend and become perceptible. Since these are then irretrievably lost, this pivoting must not be done too often. In addition, the so-called Church window in the form of flowing down, single "tears" or "legs". Depending on how the intervals between the tears can be on the alcohol content closed (narrow = high, wide = low). Thereafter, with the nose close to or directly in the glass by subtle sniffing the Aroma tested the wine. But you should not breathe too deeply, because otherwise the scent gets into the lungs and not as intended, to the olfactory nerves of the nose. Wine connoisseurs can possibly even before drinking on the grape, on the ancestry and even close to a particular wine at best.
The character of a wine results from the sum of all ingredients, the total extract In particular, the alcohol content and the sugar content play a special role. This is checked by the first sip, whereby the wine in the mouth on tongue and palate is first of all a little back and forth flushed, in order to all for the taste to wet responsible papillae. Wine connoisseurs also refer to this as "biting". Leave the wine on the palate for a few seconds and add some air. Now the wine is swallowed. An important taste criterion is the leaving that is, the duration of sustainability of all sensations. A "long finish" of 10 to 12 seconds (or, in extreme cases, one minute) is usually a positive quality indicator, the unit of measurement is one Caudalie, Only now you release the wine for further pouring; unless one makes an intolerable wine faults firmly.
If you serve your guests a wine at home, the process is basically the same. You choose the guest for testing or tasting, who has the highest wine competence in the round. This is also to be understood as a small distinction for this person. The glasses should never be filled to the brim. This has not only optical reasons, but the wine should be yes bouquet can fully develop. There must be enough space in the glass to be able to pan the wine well. As a rough rule of thumb is that the appropriate matching wine glasses to the point where the cup has the largest diameter, be poured. In any case, very large goblets should be filled to a maximum of one third. It is quite permissible to push hard and make the glasses sound, although you also hear the contrary. If necessary, appropriate to the Amnlass related toasts or. toasts be offered.
Finally, a frequently asked question: What to do with broken bottles of wine? In any case, they should be closed again, especially when screw caps is pretty easy. For certain wines, this can be quite beneficial for a few days, because they can develop. At the latest after one to two weeks, this can lead to negative, flavor changes or at worst spoil, because the wine by the large amount of air or oxygen in the bottle oxidative Changes is exposed. But there are different systems for this problem. One of them is Coravin with which wine can be removed from the bottle without access of air through a needle through the cork. A much cheaper but less effective system is that wine condom,
For wealthy lovers of old, exquisite wine rarities, the French collector François organizes Audouze (* 1943) special dinners. See also wine enjoyment under decanting. cooking wine. wine address. wine review. wine cellar. wine temperature and Wine to food, For wine enjoyment as a cultural asset, see below Antique grape varieties. Ancient wines. aphrodisiac. Bacchus. Dionysos. Eucharist. health. hedonism. favorite wines (famous wine connoisseur), Satyricon. drinking culture. Quotes (Sayings) and To drink,