How to serve wine?

The restaurant wine sommelier diocese. Home the role of the sommelier takes on the master who as a result should to understand wine. This skill involves the ability to choose for a particular dish, the most suitable and at the same time peaked the bottle.

When choosing gastronomy-wine combinations a significant role, of course, plays a personal taste. However, centuries of experience has allowed to develop the basic principles of the perfect combination and major inconsistencies.

The evolution of the different wines is very different. A wine lover is only interested in the best wine has reached its apogee. Depending on appellation, grape varieties, soil and vinification (process of wine production), the apogee may usher in a period of from one to twenty years. It is known that depending on the vintages, a wine can evolve in two to three times faster. However, it is possible to define some average value, which can be based depending on storage conditions specific to the cellar and the characteristics of a particular vintage.

Note:
Not to be confused with the apogee and the maximum period of storage of wine. Cellar with high or unstable temperature accelerates the evolution of wines.

How to serve wine

Should pay attention to all the smallest details, from the moment when the bottle is removed from the cellar before the wine hits the glass. The older the wine, the more careful we need to handle it. The bottle must be taken from slides in the cellar, slowly bring it to vertical position and attribute of the hood, where it will drink. The exception is when the bottle directly shift in a serving basket.

Lesser wines are served more easily, and is very fragile, really old wine is lovingly poured into a glass right out of the serving cart where the bottle rests in the same position it held in the hill in the cellar.

Fault younger or simply young wines, strong bodily wine it makes sense to decant, or that using aeration to remove traces of fermentation (gas), or to cause a beneficial tasting oxidation, or in order to separate the wine from the sediment at the bottom of the bottle. In the latter case, the wine should be handled carefully near the light source – traditionally, that is since, when there was no electric lighting – candle (although, really, no advantages have candles there). This is done in order to see and write on the bottom of the bottle dregs and insoluble precipitate.

When to open, when to apply?

Professor Peynaud says that is completely useless to extract the cork before serving wine to the table, as the surface that comes in contact with air is too small.

How to open a bottle

The capsule should be cut just below the thickening of the neck or in the middle of it. Wine should not come into contact with the metal capsule. If the neck is filled with wax, it is necessary to scrape off his scales. Even better to try to remove with a knife the wax from the top of the bottleneck: the advantage of this method is that the bottle and its contents are not vzbaltyvayut.

To extract the tube are more comfortable to use a corkscrew with a spiral screw (bicuspid the extractor tubes to do it much harder). Theoretically, the tube should not pierce through. After extracting the cork nose. It should have no smell, do not smell the cork oak (“cork taste”). After that, the wine tasting, so before you serve it invited, to be completely sure in its quality.

At what temperature?

If you serve wine at the wrong temperature, it is possible to “kill”. On the contrary, the correct temperature is showing his best qualities.

Rarely happens that the wine has exactly the right temperature, so it is very helpful to have a wine thermometer: if you go to the restaurant – handheld, but if served the house wine – a special bottle. Serving temperature depends on wine of the appellation (and hence its type), the age of the wine and to some extent on ambient temperature. You should also not forget that the wine warmed in the glass.

The great red wines of Bordeaux 16-17°
The great red wines of Bourgogne 15-16°
High-quality red wine the great red wines that have not reached the peak of 14-16°
The great dry white wines 14-16°
Light, fruity, young red wines are 11-12°
Pink wine is 10-12°
Local dry white and red wines 10-12°
Small white and local white wines 8-10°
Champagne sparkling wine 7-8°
Literatue wine 6°

These figures should be increased by one to two degrees when we are talking about the old wine.
There is a tendency to apply a few more cold wine for aperitif and closer to room temperature wines that accompany the food. Likewise, you should pay attention to the climate or the temperature in the room. In hot climates, the wine served at a temperature of 11 degrees, seems too cold, so it should increase to 13 or even 14 degrees.

However, you should avoid exceeding the threshold of 20 degrees, because after this limit manifest physico-chemical phenomena that affect the quality of the wine, and as a consequence, spoiling the pleasure of tasting. This happens regardless of the ambient temperature.

The restaurant

In the restaurant in the manipulation of the bottle is engaged sommelier. He sniffs the tube, but try the wine he gives to eating it.
Before that, he offers selections of wine depending on the dish.

Very useful to see the wine list. Not because it allows you to delve into the secrets of a specific cellar, but because it can be used to assess the level of competence of the sommelier wine vendor and restaurant owner. By European standards, the wine list self-respecting restaurant of every wine shall contain the following information: appellation, millesime, place of bottling, the name of the merchant and owner of the farm – the author and responsible for the quality of the wine.

The wine list of an expensive restaurant needs to provide a wide choice, both in terms of number of appellations, and in terms of the variety of vintages and quality (many restaurants, unfortunately, have a bad habit to offer customers bad vintages…).

Reasonably structured, the map is should be possible to fit the style and gastronomy specialty restaurant, and perhaps it will be well represented by local wines.

At times, the restaurant can offer you “wine”: indeed, there are many nice wines that are not wines AOC. which, however, never become great.

According to the materials of the guide Hachette