WINE KNOW-HOW

Dying to be a wine snob but need a bit of help? Here are a few tips that will help you show off your knowledge and know how at your next dinner party!

COOL IT DOWN

Most of us know that white wine should be chilled, but did you know that certain varietals taste better at different temperatures? Light, crisp wines like Sauvignon Blanc and Pinot Grigio taste best around 35 to 40 degrees, which means about 1.5 to 2 hours in the refrigerator prior to drinking. On the other hand, richer, more buttery wines like Chardonnay actually do better in the 50 to 55 degree range or about 1 hour in the fridge.

OPEN IT UP

There are plenty of fancy wine openers on the market, some of which are more bout form than function which can be a little costly. One of the simplest most reliable tools is a simple waiter’s key. For around $5, this does everything you need and will last for years. If you prefer the look and ease of a lever-style opener, the Tower Power levee corkscrew is a great value at around $40.

DECANTING

Giving wine some time to breath makes a world of difference. Decanting isn’t rocket science either. The larger the surface area exposed to the wine, the better the decanting and flavor. Pour your wine into a decanter or carafe and let is sit for an hour. If you don’t have time, try a Vinturi Aerator. Pouring a glassful through the acrylic funnel exposes the wine to air very quickly and gives you an instant decanting.

TIME TO POUR

Have you ever noticed after you pour a glass of wine how a little seems to dribble down the side of the bottle? Once your wine is chilled and decanted, pour into the glass, and as you’re finishing, slightly twist your wrist and tilt up the bottle. This method works like a charm to keep every last drop into your glass and off your table.

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