The wine novice knows never to waste a drop. So what if you want to take your wine drinking wine beyond the basics? A totally immersive experience rather than a simple swirl and swallow? Dive right in with this step-by-step guide on the best way to drink your wine.
There’s a theory that wines aged in magnums (1.5l bottles) have better flavour than those in the more common 750ml bottles. The reason is oxidation (oxygen infusing into the wine), the enemy of winemakers. Think of it this way: there’s more wine in a magnum, but the same amount of air as in a 750ml bottle. Naturally, this means less oxidation, slower and more consistent ageing, with a better resulting taste!
Imagine buying wine and not drinking it straight away. Is it a challenge? Impossible? The natural thing to do?
Here’s the thing: The secret to turning good wine into great is to let it age. And to do this properly, you need to store it correctly. With the average person lacking a wine cellar, here are some alternative ways to age your wine.
Keeping it cool. Avoid storing wine in a warm area, or somewhere with fluctuating temperatures. The ideal temperature is:
Damp or dry? Keeping the wine somewhere damp will increase the chances of mould on the labels, although it is unlikely to damage the wine itself. Keeping the bottles somewhere very dry, however, can potentially cause the corks to dry out and allow air into the bottles. Avoid this by placing a bowl of water with the bottles, maintaining humidity.
Let there be no light; Protecting bottles from the sunshine’s UV rays helps prevent premature ageing. A basement, cupboard or otherwise windowless area is best. If the area needs lighting, choose incandescent bulbs over fluorescent. The latter emits a low level of UV rays.
So you’ve carefully chosen a bottle. Maybe even aged it for a bit. The decisive first sip is approaching fast. However, even now there are some preparations that can give your wine a little extra ‘je ne sais quoi’.
Getting the glass: Match your wine to a suitably shaped receptacle and open a whole new world of wine-based sensory delights. Why does it make a difference? According to wine connoisseurs, the wrong glass can ruin a great wine by restricting the flow of liquid via thick glass rims. Egg-shaped glasses concentrate aromas, so a delicate wine should be served in one to maximise the sensory experience. Unlike a rich red wine, which should paired with a more open-top glass to prevent too intense a sip.
Preparing the bottle: You probably know that red should be served at room temperature, and whites a little cooler. Can we get more specific?
According to experts, champagnes should be put on ice (or in the freezer) an hour before serving. Depending on quality this timing can be adjusted – the better the fizz the warmer it can be.
White wine should be refrigerated for the day, whereas rosé should only be placed in the fridge 30 minutes before drinking.
Reds can simply be served at room temperature (17–21°C).
Air it out: Aeration allows wine aromas to mix with the air and disperse, preventing an overwhelming scent. This applies mainly to red wines. Allowing between 15 minutes and an hour generally produces the best flavours. The darker the red, the longer it needs. Lacking a decanter? Just pour into a suitable glass, and wait.
It’s as simple as that.
If this titbit has tickled your taste buds, take a look at the upcoming Chief Wine Officer events. Involving fine wine, food, and business, our events enable successful networking in relaxed, friendly environment.
Want more advice? Check out Wine Folly‘s guide on how to match wine with glasses:
Original Source: Different Types of Wine