3 key factors for a perfect staging
1. The glass:
There are all kinds, shapes and sizes but let's keep it simple. Not too large or too small, an average sized glass can be used for both reds and whites. The important thing is that its stem is long enough to be held easily and that the "tulip", the part where we pour the wine, is clean and allows some movement for airing. From then on, each to his own! But make sure you can see the colour of the wine itself!
2. Uncorking:
The neck of the bottle and cork are protected by the foil or capsule. To remove the cork, just cut under the rim and remove the top part. That way, when the bottle is submerged in an ice bucket, the neck won't be "exposed" and wine service will be more elegant.Ah! And remember you should turn the corkscrew and not the bottle while uncorking.
3. Temperature:
The key factor in tasting a wine properly. Although some are horrified when they see a bottle of red wine in an ice bucket, which is better - a slightly cool red that's easy to drink or an undrinkable brew of fermented grape juice?The temperature a wine is served at has a huge effect on how it's perceived and the sensations it provides. A "cool" temperature moderates acid sensations, excess sugar and alcoholic strength. On the other hand, too warm a wine accentuates these sensations while it moderates the bitterness of tannins. We can therefore deduce that wines with stronger tannins should be served warmer while more acidic wines should be served cooler.
Simple, but it needed to be said, don't you think?
In any case, you should remember that serving wine is not a sacred ritual or a pretentious act. It all boils down to doing the wine justice, realising all its potential and enjoying it as it deserves to be enjoyed.
To find out more, why not watch this video at the clubtorres.com Workshop: