With the holiday season set to begin, it is time to start preparing for the family brunches and dinners. Besides the menu and the linen, you need to get your hands on the perfect wine. But this is not it. How about serving it like a pro? Not everyone knows the right way of serving wine, and if you want to do it like a pro, here are a few tips to help you serve wine the right way.
When it comes to special bottles, preparation is the key. Even if you have an old bottle of red wine that you are ready to drink, do not start immediately. Let the bottle stand vertically for a few days to allow the fine sediment to settle at the bottom. Once you do that, take care that you do not disturb the sediment and decant the wine slowly over a candle till you see a slight cloudiness at the bottom of the neck. It will give you a bright, clear wine that has more purity of flavor. The professional experts at Allen Group, who offer winery accounting services state, “People are thinking of wine as an investment today, and if you plan to keep it for a few years, it can generate significant returns.”
Ensure that the temperature is right
Many people like to serve sparkling and white wine straight from the refrigerator when it is too cold. But the ideal range for all but the light white is between 10-12ºC which is why you need to allow it to stand for some time. That said, your red wine should be served at room temperature, but the right temperature you should aim for is around 18ºC unless it is light wine.
Chill the wine if you haven’t
We have had to deal with a warm white wine bottle that we’ve forgotten to stick in the fridge. But you need to avoid taking this risk during the holidays. Wrap the wine bottle in a wet tea towel and put it into the freezer for 10 to 15 minutes. Water will conduct the temperature more efficiently and quickly than air, and you will get your chilled bottle of wine ready in no time.
Understand when to decant the red wine
A technique known as letting the wine breathe is used for many years, especially for the reds. If you have wines made from Carignan, Nebbiolo, or Cabernet-based wine, the tannins could be a little aggressive in the initial years. If you just remove the cork from the wine bottle, it will still not make any difference because you do not get enough oxygen to the liquid. Hence, decant them for about an hour at the minimum. If you have older wine, be careful since it can be delicate, and you do not want to decant for long. Just try the wine and pour it back into the bottle if it is not ready. Known as double-decanting, it is a very good technique if you are taking the bottle to a party where there will not be enough time to decant.
Decant the whites
It is a good idea to decant the white wines as well. You can preserve their freshness using screw caps but there is a downside to it. You could get a reduction in your bottle. It could lead to a sulphurous, smokey aroma which is often known as struck match, and you will notice it when the wine is first poured. It is possible to sort this out through vigorous swirling in your glass, but it is best to decant the wine for at least 30 minutes.
Do not serve champagne in a flute
Never make the mistake of serving champagne in flutes. You must always know that you need to use white wine glasses, and the ones which curve a little on the top. When it comes to a flute, it is very narrow to let the air to react with the wine or release the flavor. Hence, if you have taken out a very good bottle of wine, please do not use a flute to serve.
Never overfill the glasses
Each glass will vary by shape and size, but you should always pour only a quarter to a third of the way up. It will allow the air to easily get to the wine, and if you swirl it very gently, it will release a few aromas, but it will also ensure that the wine is not warming up a lot while it is in the glass. You can fill the glasses for the second time, but do not overfill it.
Don’t use stemless glasses
While a stemless glass is ideal for reducing the chances of breakage at parties, it is not suitable for wine. Holding the glass rapidly can warm the wine, and it is best avoided. If you have to use them, make it a point to refill them sparingly.