As wine lovers know, its tasting consists of different stages, which are, in fact, make it an indisputable protagonist of the most special moments, from a dinner with someone loved to a driver element in a space and time for the meeting. Wine is, after all, the liquid with which the closeness is expressed and, among all the stages in which it shows its personality and identity, that of serving and opening the bottle are just as fundamental as the choice of a broth or other. In fact, respecting and contributing to develop all the powers that a winemaker or palate expect from a wine, help achieve its own state in which it reflects all the dedication it contains, is a fundamental stage of its tasting.
That’s why, Grau Online, your online wine shop provides some tips for the opening and serving times of the bottle. First of all, it is important to remember that, in the first step (the choice of a good wine), it is essential to have the help of an oenologist who maximizes the search and is able to correctly profile the preference between one Range as wide and varied as possible. For this purpose, as a wine and liquor store we try to satisfy all tastes and demands.
Serving wine, a process
In the first place, when it comes to serving the wine, a crucial aspect must be taken into account: the temperature. One of the most determining factors when modifying or respecting the bouquet of a wine is its temperature. Nothing will ever be stressed enough on such a crucial criterion to accompany the character of one wine or another or spoil it. In this sense, it is convenient to follow some of the tables that circulate about the ideal temperature of the wines.
Nowadays, there are thermometers that can help in this task, although, as a general guideline, it emphasizes the well-known rule that white wine is served colder than red. When opening the bottle, the corkscrew carries a small blade (usually sharp) to be applied over the capsule surrounding the neck of the bottle. It is necessary to pass the denominated cutting edge (cut capsules) around the whole neck until cutting the whole protective capsule.
Next phase
After removing this protector, apply a gentle cleaning throughout the area, preferably with a dry cloth. The spiral of the corkscrew (the corkscrew) will be firmly but surely inserted from the center of the cork and towards the bottom, in the straightest possible direction. With this intention, most corkscrews already have auxiliary guides that surround the piece. You will never get to the bottom with the corkscrew, that is, you will never cross the cork at all, as this would cause impurities to fall to the liquid.
It should be remembered that, throughout the process, the bottle must be kept vertical and supported on a flat and firm surface. Likewise, it is necessary to avoid beating it against the surface by mistake or lack of care, as this will cause the liquid to suffer and the pressure of the air that contains the cork, which is not of interest, if it is subsequently extracted.
It is very important, in turn, to ascertain the condition of the cork previously by sight, touch and smell. A cork in bad condition can give indications about the state of the wine or, in the worst case, spoil it by disintegrating some of its veins and falling into the liquid. Equally, make sure you do not break it so you do not have to push and finish a disaster.
The cork will be extracted making the arms of the utensil raise or leverage, failing, depending on the model being used and without moving much the bottle or move it.
In the case of sparkling wines, after undoing the wires knotted around the capsule, with the same hand (wrapped in a glove, if you like) will extract the cork leaving it fired or not, depending on the occasion and effusion of the moment . Then you will hear that suggestive sound that gives the signal that a great moment has just begun.
It is a good time to check, by the smell of the cork, that, in effect, the wine maintains all its qualities. In this sense, buying wine online is revealed as an excellent way to guarantee the fidelity and quality of the product.
It’s time to serve and that’s when the classic disjunction between bottle and decanter.
The decanter can help to remove any possible cork or impurities, as well as rejuvenate the wine through its aeration. This aspect adds value to the liquid, which is more oxygenated and can transmit more aromas and nuances. Therefore, it is often said that the decanting favors the old wines, although it can also be said that the same thing happens with some younger wines. At the time of serving is to do it clockwise (that is to say, to the right) and start with the ladies.
Final Process
You should have tried the wine before to check its optimal conditions. Most bottles have a cavity at the bottom that makes it easier to fasten and eliminates the risk of it exploding by an imbalance of liquid pressure on the continent. By inserting the index into this hollow, the wine should be served slowly over the center of the glass. Approximately one third of the glass is a correct quantity, although this measure varies in the case of sparkling wines, in which the behavior of the bubbles is an aspect to be observed. A wrist twist at the last moment will help pick up the wine, which otherwise would rush uncontrollably by the difference in air pressure and fluid, although the bursting with that counts under your mouth will help in this regard.
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