It is vital to serve wine at correct temperature, and failing to do that can spoil overall tasting experience & enjoyment of wine. Few wines must be served at various temperatures to others, however if you don’t know about this, then how you can get that right? How do you know the right Wine Temperature?
It must be remembered any wine that is served very cold may lack flavor & character and appearing dull; fewer faults with it is detected while it is over-chilled. In order to get best out of your wine tasting experience palate wants to analyze & decipher all flavors and nuances in it that are released at the optimum temperatures.
One of the best ways to store wine if you can’t afford a wine cellar is a . If you want to have your wine ready to serve at the perfect temperature any time then you should check out a . You can get more information on Wine Storage Refrigerator and Dual Zone Wine Refrigerator by clicking on the links at the bottom of this article.
It is well known that the red wines are been served at a little higher temperature than the white wines and this is because of following:
White wines generally have higher acidity levels that gives them citrus freshness & tang, and the character is improved by cooling them down.
Red wine has less acidity & more of tannin. Reduced acid level actually means that it is ‘softer’ whereas the tannin may impart the bitterness – and warm this up & it will seem to be mellow & subtle.
Here are some tips for the right Wine Temperature:
1. Never put bottle of wine in freezer for ‘quick’ chill.
2. Never put bottle of wine close to heat source for raising the temperature.
3. Never overheat red wine or it will have cooked taste & bring alcohol flavor to fore that is undesirable.
4. Store wines in cellar or else basement where no fluctuation of temperature is there from winter through to summer.
5. Use ice bucket, particularly at the formal occasions. Presentation is worth an effort.
6. Cool white wines for some time when only in fridge, and not more than twenty minutes.
These day to serve the red wine, term ‘room temperature’ will be very warm as the modern households generally tend to keep heat at 66°F to 70°F, whereas for the white wines refrigerators are been set very cold 38°F – 40°F.
If you do not keep wine at the correct temperature you will do damage to it. You have invested your hard earned money in a beverage you enjoy to drink and serve to your guests so you don’t want to spoil the taste by serving or storing it at the wrong .
Start your research on the Internet at and also you can get more information at .
Wine stored at too cold of a temperature can establish deposits or other sediments in it. Every type of wine has its unique desirable storage temperature variety. Keep in mind the suitable storage temperature is not normally the identical as the best serving temperature.Some normal info was fairly constant from a person website to an additional. The common refrigerator frequently operates at 35 degrees F. The lighter the wine the cooler it ought to be served. The warmest you ought to serve any wine is sixty to 65 degrees F. Wine need to be saved where by humidity is about 70 %. If you had to decide on one temperature to shop wine, keep it at 55 degrees F.Dependent on web page study, the adhering to table represents averages of all the details that was observed. This table for apparent causes won’t be able to be portrayed as the definitive answer to the ideal temperatures for storing and serving your wine. It can be employed as a guidebook for your details and use. With more than 1,000 different styles and variations, the wine temperatures evaluated have been restricted to a very few varieties that are much more widespread.No 1 can notify you the precise storage or serving temperatures of wine. The main variable to take into account is what your very own individual tastes inform you. Possessing a wine refrigerator to greater regulate the temperatures of your stored wine can aid you experiment to find just the suitable temperatures for your tastes.Beneath you will see the Wine Identify followed by the storing temperature and serving temperature as measured in degrees F.Vintage Port 65 65Bordeaux 63 63Merlot 62 63Red Burgundy 63 63Cabernet 63 63Shiraz 62 62Pinot Noir 61 63Rioja 61 62Chianti 56 60Zinfandel 59 64Rhones 58 60White Zinfandel 43 60Cabinet Sauvignon 45 59Maderia 57 58Tawny Port 52 58White Burgundy 50 57Rose 44 48Beaujolais 52 48Viognier 50 52Sauternes 51 51Chablis fifty 52Chardonnay 52 47Riesling 46 46Champagne 45 45Sparkling Wines 45 45Ice Wines 43 43Asti Spumanti 50 52Author: Ronald Senn, Vice-president, Perfect Wine Coolers, Jan/2010The best temperature to keep wines is concerning 55ºF and 58ºF (13ºC-15ºC). Nonetheless, any temperature concerning fortyº-65ºF (fiveº-18ºC) will suffice as long as it remains continual.The diploma and the velocity of the temperature change are crucial. A gradual alter of a several degrees between summer season and winter months won’t matter. The exact adjust every single day will hurt your wines by ageing them as well swiftly.The most crucial rule when storing wine is to steer clear of huge temperature changes or fluctuations. You will discover injury of this nature straight away from the sticky deposit that typically varieties all around the capsule. Over time the continual expansion and contraction of the wine will damage the ‘integrity’ of the cork. It is really like obtaining the cork pulled in and out once again every last day. When this takes place, moment quantities of wine may perhaps be pushed out along the edge of the cork (between the cork and the bottle neck) enabling air to seep again in. When the air is in get in touch with with your wine the irreversible course of action of oxidation begins and your wine is ruined.
In wine and beer dialabottleGTA is serving in a excellent which means. dia la bottle is serving in Toronto Place.
Although position is very important when keeping wine beverages, temp is the most important saving element total. While you might not have the ideal problems with regard to storage space, you should always have the ideal amount of temp. The actual temperature whenever saving your wine beverages is vital, as it affects the general high quality, taste, and also durability of the wine beverages. The majority of wine must be saved for long periods of time, which is why the temperature is really very important.
The heat for keeping wines ought to always be between 60 and also over 60 degrees Farreneheit. When trapped in this kind of variety, the particular wines may develop quite properly. In the days before refrigeration, wine beverages was trapped in underground cellars and caverns. Whenever refrigeration arrived alongside, this quickly became the simplest and many favored solution to shop wines, since it let you maintain a similar desired heat.
In this day and age, scientific discipline plays an important part along with wine beverages producing. Technology offers proved over the years in which aging is actually a string associated with substance reactions that occur over time. Depending on the temp, caffeine tendencies could possibly be good or bad. Substance tendencies almost all have got distinctive energy elements in which have to be met per personal effect to take place. If your temp isn’t proper, caffeine tendencies within the wines probably won’t occur.
When wines are stored in direct sunshine or perhaps in a warm area, the rise in temperature may result in a chemical substance effect that will damage the taste and the actual quality of the wines. Wine that was damaged through heat will typically change darkish as a result of oxidation. When this happens, the flavour and also company’s wine probably won’t be worthwhile. Wine beverages that’s ruined coming from warm loses all it is flavour and color, which makes it virtually impossible to be able to beverage — or sell.
Cooler temps on the other hand may well sluggish aging, though it can also prevent the actual wine coming from having the chemical reactions it needs too. Reduced temps may not impact the standard or perhaps taste with the wines, though it is not that advised. All bottles of wines, until they have also been opened, should be stored inside a location having a heat previously mentioned 50 diplomas F. In this way, the wine are going to be within the proper heat for storage as well as able to get the chemical tendencies it takes.
You ought to maintain any kind of open up wine bottles in your refrigerator, because the average temperature is normally 41 diplomas F. A person shouldn’t retain wine bottles that you simply haven’t opened up inside the refrigerator, because the heat is a lot too cold. If you follow the above tips when keeping your wine beverages, you are going to find the taste to be spectacular. Keeping wine beverages will forever increase the worthiness as well as add to the flavor — providing you keep this the correct way.
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There’s a lot of talk about wine bottle refrigerators online these days and many people are wondering what the big deal is. Do you really need a special fridge just for your wine? What if you only drink red wine? Isn’t your regular fridge good enough? If you’ve been wondering just what is the point of all this wine fridge talk, then let’s answer some of those questions and get it out there.
Do you really need a wine bottle refrigerator? The answer is no. Not if you aren’t particular about your wine. You see, wine fridges are designed specifically for those who appreciate a good bouquet. Those who can taste the difference in the subtle nuances of a bottle of wine that has been treated well and one that has been agitated too much and exposed to light and vibrations.
Wine refrigerators are for those who cherish wine and care about the presentation. For everyone else, the regular fridge is just fine for shoving your wine into. There’s no reason to worry if you don’t care about slight flavor changes and just want to serve a bottle of wine.
Wine bottle refrigerators are carefully designed and built to avoid vibrations. The cooler has a damper on it to keep things nice and smooth running so the wine won’t be jarred or vibrated, something that can actually change the flavor of the wine and break it down on a minute level. Light also affects the wine and so in a regular fridge, you are going to have an issue with this since it is constantly being opened and exposed to bright light. With a proper cooler, you won’t need to worry about this.
Other reasons a specifically designed fridge is a good idea is that you are essentially mimicking a wine cellar. Since most people don’t have a real wine cellar these days, it’s a good idea to have something that is similar in a smaller size. You might not be able to dig out a cellar in your basement, but a wine fridge can do the trick and keep your wine, red or white at the correct serving temperature and ensure that it is at its best flavor.
Your wine, if it matters to you, should be cared for correctly. For the average person who is only drinking the wine to be posh or get drunk, a wine bottle refrigerator isn’t important and the fridge will do just fine. However, if you want to be sure that your wine is chilled to the correct serving temperature (even red wine should be slightly cooled), then a wine cooler is a good idea.
Are you serious about your wine? Then a could be an excellent idea. Find out more on my wine cooler page and learn which cooler would be best for your situation.
If you are like most wine collectors – or just those who like to have a glass of wine with their meals – the purchase of a is a good investment! Those folks who drink wine regularly know that wine tastes best when chilled to its appropriate temperature. Unfortunately, storing and chilling your wine collection in a home refrigerator is not a good idea because traditional refrigerators do not maintain proper temperature and humidity necessary for wine storage. Other options such as storage in a kitchen pantry or cabinet is not feasible since storage conditions can fluctuate which will cause the quality of the wine to deteriorate and cause spoilage. Another point to consider is that fine wine needs to be stored horizontally to keep the cork moist, and this is only possible with a special wine bottle refrigerator that allows this type of storage.
In case you’re a novice with wines and are looking to buy your first refrigerator, let’s review the ideal wine storage temperatures. The ideal temperature for storing and cooling wines is 55 to 58 degrees Fahrenheit. The best serving temperatures vary somewhat based upon the specific wine: champagne and sparkling wines 53-57 degrees F; light red wines 54-57 degrees F; rich red wine and full-bodied vintages 59-68 degrees F; light red 54-57 degrees F. When you are considering which refrigerator to purchase, make sure to take into account these temperatures and what type of wine you prefer in order to be able to select the best refrigerator for your needs.
Another important consideration when selecting a is humidity. To maintain the best taste, wine must be stored at humidity levels of around 70% RH. This humidity level will assure that the cork will not dry out and that oxygen will not penetrate the wine bottle and cause the wine to spoil. Wine refrigerators keep humidity constant, providing optimal storage conditions for your fine wines.
Last but not least, another factor you must consider when choosing your wine refrigerator is your budget. If your budget is limited, consider purchasing a (such as a compact 12-bottle fridge) which is the ideal way to get started if you have only a few bottles you want to store. There are many models to choose from which will provide you years of enjoyment. Of course, if your wine investment/hobby is more serious and your budget is less restrained, you can select a refrigerator that will easily store 200 or more bottles.
Buying a wine refrigerator to preserve your fine wines and champagnes is a wise investment. Everyone from the beginner wine enthusiast to the seasoned wine taster will benefit from ideal wine storage.
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If you are a wine fanatic, you have many options to satisfy your thirst. But before you choose an option, you should know how to taste wine.
In order to do a proper wine tasting, you need to swish the wine around your mouth. This helps get the most out of your taste buds. Here are more tips in order to taste wine.
Look at the wine color. The more color a white wine has, the more flavor it has and the older it is. You can approximate the age of a red wine by titling the glass and looking at the edge of the wine. The browner it is, the older it is.
Smell the wine by taking one deep whiff. After you do this you want to think about the aroma.
When you taste the wine, you want to consider the first impression, the actual taste once you swish it in your mouth, and the after taste.
Now for the wine tasting options:
You could join a wine club. Wine clubs allow members to pay a monthly fee in order to have a selection or two of wine delivered to their home monthly.
The International Wine of the Month Club offers members selections from two separate boutique vineyards along with a newsletter. You have a choice in the type of membership you select. You can receive two red wine selections, two white wine selections, or one of each. Membership to the wine club starts at 27.95 per month plus shipping and handling. The most expensive membership option costs 63.95 per month plus shipping and handling. The International Wine of the Month Club also offers gift memberships.
The Cellars Wine Club is similar to the International Wine of the Month Club in that you can receive two red wine selections, two white wine selections, or one of each. However, The Cellars Wine Club offers five different membership options. The premium wine club, the west coast wine club, the all about reds wine club, the platinum wine club and 90 plus points wine club. The wine club memberships start at 36.95 with the most expensive being 79.95
Perhaps a wine club isnt up your alley. Maybe a wine cellar is. The idea wine cellar has a temperature of 50 55 degrees Fahrenheit. The cellar should be moderately damp because this helps keep the corks from drying out. Ultraviolet light destroys wine so your wine cellar should be dark. Avoid putting your wine cellar sheds or garages because you run the risk of freezing the wine. Similarly, avoid the attic because the heat could get too extreme. The best place for a wine cellar would be an under stairs cupboard.
Maybe you just have a few bottles of wine you want to store and display. A wine rack would be your best option. Wine racks come in large sizes to place in your cellar but there are also smaller wine racks that can sit on your kitchen or dining room table. If you really want to get creative, there are wine racks that are also bookends
Next you might decide that you need a technique for comparing wines. The Exploratorium describes a technique of comparing wine aromas that is similar to the following
First you will need these ingredients:
A tiny piece of bell pepper, one drop of butter, half teaspoon of fresh citrus, linalool, a teaspoon of peach juice, a teaspoon of pineapple juice and a teaspoon of vanilla extract. You take these 7 ingredients and put each in its own wine glass with the base wine. You cover the glass and label it with the standard. Smell the first three wine separately. Then smell the standards to see which terms describe which wines.
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It was 2:30 in the morning at the Wine Library Lounge and the last guests have bid their farewells. Sam sat down on a small corner table to fill out the sales report. With him was a half-empty bottle of 1979 Chateau Fonplegade, a lovely Grand Cru Classe from St. Emilion. This one was from a collector’s series featuring Van Gogh’s “Route aux Cypress” on the label. Earlier in one of the private rooms of the Wine Library Lounge a party of three had polished off three delicious Burgundy 1er Crus from vintages in the 70s. Prudently, they decided to quit after finishing half of the fourth and last for the night. The host was a compellingly elegant woman in a slender red business suit. In a stylish gesture of generosity, she said to Sam. “Please remove the bottle at once before I force my guests to help me finish it.”
Life as a sommelier is full of perks when the guests you serve have the style and the finesse. Sam gets a kick out of serving guests who know how enjoy the game. They get to enjoy the evening so much more than the others.
The Ch. Fonplegade was exactly the kind of company Sam needed after a hard-working evening. Wine guys – sommeliers to students of the old school – are frequently regarded as necessary evils. It is unfortunate but often true that a sommelier is perceived by customers as an obstacle to overcome because they can get what they want.
C’mon, tell me one, please?” She asked with the desperate charm of a whinchat.
Sam’s good side completely dominated the man tonight. “There was this gentleman the other evening. He came in very late with a lovely lady as his date. He opened doors for her, removed her coat and pulled her chair – the works. It’s the game – one of those things that make it fun to be a woman. He did it so well and she was soaking it up. You can see it in her eyes trying to hide her adoration of the man. Then I presented him with the wine menu.” Sam paused for a sip.
“What?” She exploded grabbing his hands with a fierce squeeze. Sam went on to explain.
There aren’t any logical explanations to why some customers feel intimidated about wine. Dining out is a game. Wine makes it more fun to play the game. As a paying customer, you want to get the most out of your money. That should include the full treatment which we don’t get if we don’t learn how to play the game.
Selecting the playground
Ordering the wine
Inspecting a bottle
Giving serving instructions
Tasting and approving the wine
Drinking and conversing
Corkage, tipping and BYO etiquettes
Let’s look into these components one at a time.
The Ch. Fonplegade was exactly the kind of company Sam needed after a hard-working evening. Wine guys – sommeliers to students of the old school – are frequently regarded as necessary evils. It is unfortunate but often true that a sommelier is perceived by customers as an obstacle to overcome because they can get what they want.
An eager young waitress sat down timidly in front of Sam. Ordinarily she and her little dimple on her left cheek would have been woofed away. Tonight, she even got a small glass of the wine. She took that as a cue for permission to speak.
“Sam, you’ve been a wine guy for a number of years. I’m sure you have some stories cellared in that wisdom chest inside your head. C’mon, tell me one, please?” She asked with the desperate charm of a whinchat.
Sam’s good side completely dominated the man tonight. “There was this gentleman the other evening. He came in very late with a lovely lady as his date. He opened doors for her, removed her coat and pulled her chair – the works. It’s the game – one of those things that make it fun to be a woman. He did it so well and she was soaking it up. You can see it in her eyes trying to hide her adoration of the man. Then I presented him with the wine menu.” Sam paused for a sip.
“Our suave Cary Grant froze into a bronze statue. He just sat there forever staring at the menu without so much as a word or a hint that he was still breathing. Now what could cause someone like that to stop dead on his tracks?” Sam paused and looked into those big young shinny eyes.
“What?” She exploded grabbing his hands with a fierce squeeze. Sam went on to explain.
There aren’t any logical explanations to why some customers feel intimidated about wine. Dining out is a game. Wine makes it more fun to play the game. As a paying customer, you want to get the most out of your money. That should include the full treatment which we don’t get if we don’t learn how to play the game.
Learning the game is a lot simpler than most beginners might think. But let’s get one hang-up out of the way right now. You don’t need to learn French. Whew! And this game is definitely easier than singing or dancing. Every component of a little game is an opportunity for the player to have fun. Once you know the game, they won’t be obstacles anymore.
Selecting the playground
Ordering the wine
Inspecting a bottle
Giving serving instructions
Tasting and approving the wine
Drinking and conversing
Corkage, tipping and BYO etiquettes
Let’s look into these components one at a time.
Selecting the playground
Divers and skiers are just as zealous when it comes to choosing a venue to satisfy their thirst for thrills and discoveries.
Wine enthusiasts shouldn’t settle for anything less either. The fun and thrill of dining out is to experience something that we don’t get at home. If the wines served in a restaurant are stuff that you find in the neighborhood wine store, you have probably picked the wrong restaurant. Good food can take you half way there at best.
A good restaurant always offers wines that are not readily available on retail. They do so by investing in and maintaining a cellar to collect and age many bottles of the wine.
Reading the restaurant’s wine menu may not be as engaging as reading Harry Potter and the Order of the Phoenix, but it shouldn’t feel like re-reading The Goblet of Fire (book 4 for those who is one generation behind) for the 18th time. A great restaurant is obliged to offer a wine selection so wide and deep that it will keep you intrigued for endless return visits.
Word of Advice
Make an extra effort when choosing a dining venue. Not all are tuned in to the wine culture. Call up ahead to ask. If you stumble into a wrong one, don’t be shy to walk out. There are better places for you to spend your money.
Ordering your wine
Reading, for many of us is a pleasure best savored in privacy. Reading a wine menu is a pleasure to wine lovers. Poorly trained wine staff tends to crowd the scene with unwanted attention and worse, importunate suggestions.
Feel free to firmly fend off the “Would you like red or white?” and the “We have wine by the glass also.” A simple “Please check back in 10 minutes” would do nicely. Occasionally, that doesn’t work. Then it calls for a “Please bring me some water chilled to 15 degrees. Then add a twist of lime without the peel.” This will buy you 10 minutes of private reading pleasure, I hope.
Many restaurants are pressured by wine merchants to sell their wine. That’s why we often get these lines from even the bus boys: “We highly recommend this great Cabernet Sauvignon from Chile” or “This Napa Valley Zinfandel is the most popular wine in town today.”
It is perfectly acceptable to ask questions about any wine on the menu, as long as your line of questioning leads to the deliverance of a verdict in the foreseeable future.
Advice to the prudent
Spend 5 minutes to browse the wine menu and get a general feel for what kinds of wines the venue has to offer. Then turn to the food menu and decide what you will eat. After that, let the sommelier return to discuss wine and food pairing before ordering your wine.
Inspecting a Bottle
The process of inspecting a bottle of wine serves an indispensable purpose – to allow the customer one last chance to change his mind before the restaurant puts the wine on the bill.
The procedure is simple and quite standard.
Wine waiter: presents you with a bottle of the wine that you ordered, showing you the label with a few words, not of praises, but of the pertinent details of the wine. The words are to assert that the wine is indeed the one that you ordered.
Guest: examines the details of the wine mainly for purpose of authentication. Things to look for are (1) name of the wine, (2) name of the producer/shipper in the case of wines from Burgundy and Rhone for example, and (3) vintage year. You only have to nod your head to signify your approval, not of the wine but of the bottle only.
Wine waiter: thanks you for your acceptance and asks you for permission to uncork the wine.
There. No pain at all. More to follow so please read on.
Advice to the novice
Giving Serving Instructions
This paragraph is optional. Those readers taking the beginners’ course are welcome to jump to the next section.
Are you still here? Welcome.
Selecting a wine is just half of the ordering process. Most people give up their basic rights of ordering the way they prefer their wine to be prepared and served. Leaving it up to the sommelier is acceptable if you know them well. Otherwise, go the extra yard and give specific instructions.
Here are the fundamental parameters to wine preparation and services on which you can base your instructions.
Temperature at which you want the wine to be served
Do you wish the wine to be kept in an ice bucket or a wine cooler?
Decant, double decant or serve straight from the bottle
Types of wine glasses you prefer
Sequence of services when you order more than one bottle
Help yourself or let the waiter do the pouring
How much wine (e.g. less than half full) to pour into your glass
Any decent restaurant will be wiling and able to accommodate requests within those parameters. If you are unlucky meet with stiff resistance on this front, it will only be poetic justice for you to walk out or at least, reject the wine. Why should you pay for inadequate facilities and a complacent service attitude?
Advice to the discerning wine lover
Do not assume that your instructions are followed. More often than not they are not. Don’t be shy to complain or even threaten to reject the wine if your instructions are not followed.
Selecting the playground
Golfers travel around the world just to play courses that catch their fancy. Divers and skiers are just as zealous when it comes to choosing a venue to satisfy their thirst for thrills and discoveries.
Wine enthusiasts shouldn’t settle for anything less either. The fun and thrill of dining out is to experience something that we don’t get at home. If the wines served in a restaurant are stuff that you find in the neighborhood wine store, you have probably picked the wrong restaurant. Good food can take you half way there at best.
A good restaurant always offers wines that are not readily available on retail. They do so by investing in and maintaining a cellar to collect and age many bottles of the wine.
Reading the restaurant’s wine menu may not be as engaging as reading Harry Potter and the Order of the Phoenix, but it shouldn’t feel like re-reading The Goblet of Fire (book 4 for those who is one generation behind) for the 18th time. A great restaurant is obliged to offer a wine selection so wide and deep that it will keep you intrigued for endless return visits.
Word of Advice
Make an extra effort when choosing a dining venue. Not all are tuned in to the wine culture. Call up ahead to ask. If you stumble into a wrong one, don’t be shy to walk out. There are better places for you to spend your money.
Ordering your wine
Reading, for many of us is a pleasure best savored in privacy. Reading a wine menu is a pleasure to wine lovers. Poorly trained wine staff tends to crowd the scene with unwanted attention and worse, importunate suggestions.
Feel free to firmly fend off the “Would you like red or white?” and the “We have wine by the glass also.” A simple “Please check back in 10 minutes” would do nicely. Occasionally, that doesn’t work. Then it calls for a “Please bring me some water chilled to 15 degrees. Then add a twist of lime without the peel.” This will buy you 10 minutes of private reading pleasure, I hope.
Many restaurants are pressured by wine merchants to sell their wine. That’s why we often get these lines from even the bus boys: “We highly recommend this great Cabernet Sauvignon from Chile” or “This Napa Valley Zinfandel is the most popular wine in town today.”
It is perfectly acceptable to ask questions about any wine on the menu, as long as your line of questioning leads to the deliverance of a verdict in the foreseeable future.
Advice to the prudent
Spend 5 minutes to browse the wine menu and get a general feel for what kinds of wines the venue has to offer. Then turn to the food menu and decide what you will eat. After that, let the sommelier return to discuss wine and food pairing before ordering your wine.
Inspecting a Bottle
The process of inspecting a bottle of wine serves an indispensable purpose – to allow the customer one last chance to change his mind before the restaurant puts the wine on the bill.
The procedure is simple and quite standard.
Wine waiter: presents you with a bottle of the wine that you ordered, showing you the label with a few words, not of praises, but of the pertinent details of the wine. The words are to assert that the wine is indeed the one that you ordered.
Guest: examines the details of the wine mainly for purpose of authentication. Things to look for are (1) name of the wine, (2) name of the producer/shipper in the case of wines from Burgundy and Rhone for example, and (3) vintage year. You only have to nod your head to signify your approval, not of the wine but of the bottle only.
Wine waiter: thanks you for your acceptance and asks you for permission to uncork the wine.
There. No pain at all. More to follow so please read on.
Advice to the novice
More frequently than we might think, waiters fail to bring you exactly the wine you ordered. Ask for the wine list when the bottle is presented. Compare what you see on the label to the data on the wine list to make sure what you see is indeed what you have ordered.
Giving Serving Instructions
This paragraph is optional. Those readers taking the beginners’ course are welcome to jump to the next section.
Are you still here? Welcome.
Selecting a wine is just half of the ordering process. Most people give up their basic rights of ordering the way they prefer their wine to be prepared and served. Leaving it up to the sommelier is acceptable if you know them well. Otherwise, go the extra yard and give specific instructions.
Here are the fundamental parameters to wine preparation and services on which you can base your instructions.
Temperature at which you want the wine to be served
Do you wish the wine to be kept in an ice bucket or a wine cooler?
Decant, double decant or serve straight from the bottle
Types of wine glasses you prefer
Sequence of services when you order more than one bottle
Help yourself or let the waiter do the pouring
How much wine (e.g. less than half full) to pour into your glass
Any decent restaurant will be wiling and able to accommodate requests within those parameters. If you are unlucky meet with stiff resistance on this front, it will only be poetic justice for you to walk out or at least, reject the wine. Why should you pay for inadequate facilities and a complacent service attitude?
Advice to the discerning wine lover
Do not assume that your instructions are followed. More often than not they are not. Don’t be shy to complain or even threaten to reject the wine if your instructions are not followed.
Tasting and approving the wine
Armed with your permission, the sommelier will proceed to uncork your bottle of wine. This should be performed in your presence as a rule. It shows that the bottle you approved is the same one that is being opened.
You are then given the right to taste and then decide to approve or reject the wine. Here is the protocol.
Wine waiter: asks for permission to uncork the wine. He opens the bottle (see Giving Serving Instructions) and sets the cork down in front of you.
Guest: Examine the cork or simply wave the waiter to pour the wine. Some corks have a stamp of the wine’s name on it. This will make it easier to authenticate the wine. Most of us just skip this step but there are those who like to pick up the cork and smell it. Don’t.
Wine waiter: pours a little bit – about 1/10 of your glass – for your tasting.
Guest: examine the color, twirls the glass a bit and drinks the wine. Now come crunch time. You make the all important decision – to accept or to reject. Let’s say you accept. A nod would do.
Wine waiter: thanks you and asks you if he may be allowed to serve now or let the wine breathe for a while first.
Guest: if you want it to be served, indicate to whom the wine should be served first, usually the guest of honor – your date, not the hunk seated at the adjacent table!
Wine will then be served as per your serving instructions. In the absence of specific instructions, house rules prevail. That’s pot luck. It’s not too late to double back to the previous section on Giving Service Instructions now.
Under what circumstances can a guest reject a bottle of wine?
Bottom-line is you can say “take it away” if the wine is bad. This means one of the following conditions applies:
. Wine is in poor health – disgusting odor, color completely faded
. Wine tastes like vinegar – wine is oxidized
. Wine is a fake – not the kind you ordered.
You cannot reject a wine just because you don’t like it.
Drinking and Conversing
Drinking is a rather personal thing. Some like to drink in large gulps between long intervals. Others like to take tiny sips incessantly. I know many who get the best of both worlds – large gulps in hardly detectable intervals.
Myths surrounding drinking are plenty and free. Bash them. Smoking is one of those. Unless you are paid in high six figures for tasting wines as a profession, you puff away while consuming a simple New World merlot. Food and wine pairing, on the other hand is serious business and should not be brushed off quite so quickly. A wrong decision here can mean the difference between lust and disgust.
An integral part of wine appreciation is talking about the wine. Sharing opinions and impressions about the stuff you drink is more than acceptable. It is expected and notoriously fun.
Feel free to step into the shoes of a Robert Parker and plagiarize about body, concentration, extract, length and depth if you are in that mood. Be more illusive if you like and whip up a soufflé of obscurities with words like character, distinction and finesse. You can even stretch the imagination with phrases like “a gallantly pathetic effort”. But would you go so far as one woman did? “This wine attacks the palate like a gust of cold ocean breeze against a freshly shaven leg”.
It is perfectly acceptable and indeed a chic gesture to beckon the sommelier for an earful of your comments. I have served wine in more than one occasion and I tell you that nothing gave me more pleasure than to listen to the comments of the guests. The efforts made to articulate their ecstasies were most flattering. Of course, I am a much better listener when offered a glass of the wine that caused all that excitement in the first place.
I remember one time when I was confronted by an attractive lady with a direct question. “Denny, what are the qualities of a good wine?” I could have answered that in two dozen ways involving a balanced mixture of bad poetry and overused jargons. Instead, what came out of my mouth was a mere “Big and long”. So much for poetry but that answer was exactly what was pictured in my mind.
Advice to the timid
Don’t hold back. This is the time for the poet in you to surface. Nothing you say can possibly be wrong, as long as you don’t break the golden rule – don’t short change yourself with anything not original. You are the only connoisseur that matters.
Corkage, Tipping and BYO etiquettes
We’ve all been held hostage by a custom called “corkage” which of course means that restaurant has the right to charge you a fee for bringing in your own drinks (can also apply to food). Is it fair? Certainly, but only as long as it is a consistent policy and the restaurant has a wine collection robust enough to satisfy our appetites for discoveries. Otherwise, they should quietly put up with bottles marching through their doors.
But let’s look at it from another angle. If we dine out, why burden ourselves with unnecessary chores like bringing a bottle of wine? Isn’t it more rewarding to hold the hand of your date rather than the neck of a cold hard bottle of Vega Sicilia?
BYO (Bring Your Own) etiquettes start and end with one basic rule. If you have to bring wine into a restaurant, the bottle should be in one or two classes above those that the restaurant has to offer. Don’t even think about bringing something that is readily available in retail shops. Putting it in another way, your BYO wine should be something that would cause the sommelier to misbehave all evening long hoping to get a sip of your wine.
Tipping is a matter of style and character. It transcends the basic obligation of rewarding the serving staff. It touches on the realm of a self-expression of satisfaction, a sigh of relief that the best has just transpired.
When in doubt tip profusely. When you do that, don’t forget to let the establishment hear all your constructive complaints. Nothing beats two-way communications even in a one-night relationship like this.
Advice to the frequent diners
Dining out is a just another form of shopping. First rule of shopping – when in doubt, ask, ask and ask again. One thing you shouldn’t do is to take a chance on anything that might ruin your evening. The average person has less than 50 memorable evenings in a year. Sadly more than half of them will turn out to be false alarms. A few great evenings will make it into your hall of fame. This might be one of them.
So there you have it.
Wine appreciation is much, much more than satisfying our cravings for good fermented grape juice. The interactions with the wait staff, the painful struggle to decide what to order for the night, the stories of mistakes and the occasional rare finds to share with wine friends are all part of the wine lifestyle.
We make an effort to learn the game not because we play to win. There are no scores in this game and there are no winners or losers. But beware. Don’t get to be too good at it. You might just wake up one day and find yourself with a new hobby for life.
Sam finishes his 79 Ch. Fonplegade. Big eyed waitress with a tiny dimple gets the empty bottle with a Van Gogh label to decorate her apartment. Another day in the life of a sommelier fades away. In the background, the song echoes “There before the grace of you, go I.”
Comments and questions can be sent directly to the author at this email address Wine@Yats-International.com.
There is a vast array of wine bottle refrigerators available and you’ll find everything from tiny tabletop fridges to giant ones that practically create their own wine cellar. How do you choose which one works for you? Do you go for big, small or medium? This article will help you make a decision as to which wine fridge is best for you.
Space is a huge consideration when choosing your wine bottle refrigerator. Obviously, if you have nowhere to put a large fridge, there’s no point in buying one. While countertop and table top wine coolers are quite popular, these may not be right for you either, particularly if you have a minimal amount of table or counter space.
Once you have determined the size of the fridge you can move in, you’ll need to assess how much wine you actually drink. If your consumption is pretty low, say 1 bottle a month, you certainly don’t need a large fridge that holds 50 bottles . . . it would take you years to get through them all. However, a small six bottle fridge could be just right and will tide you over for half a year.
For anyone who enjoys throwing dinner parties or wine tastings, it’s vital to have plenty of room. You’ll want to make sure that you have more than enough bottles at the right temperature for serving at all times. This is also handy if you have unexpected guests, your wine will already be perfectly chilled.
A wine bottle refrigerator should also be selected for how it fits into your home. If you have a country style house, then a chrome and glass fridge isn’t going to fit in very well. However, you can get built in wine refrigerators with many different stylings, including wood. These will fit right into your existing décor and can be a good way to store your wine without making it too obvious. There are large versions, as well as under the counter types which tuck away quite nicely.
No matter which size of wine bottle refrigerator you choose, make sure that it is large enough to fit your collection and don’t forget to look at your options. There are so many different types of refrigerators that you are bound to find one that you like and which fits into your home nicely. Having your wine stored at the right temperature is really the only way to enjoy it, whether white or red.
Want to really get the most out of your wine? Then you’ll need to start looking at . They offer a number of options and can be the perfect addition to your home.
Summer has just begun, and already heat and humidity fill the air. We are all thinking of cold drinks to cool us down in order to make summer a more enjoyable time. With the warmth and humidity that summer supplies, dining and entertaining should be casual and outdoors. As Floridians, we have already experienced spring showers and downpours of the last couple of weeks. A cool, crisp wine can be a fantastic way to savor the moment, especially if paired with the right food. So, follow a new rule and stay away from those heavy Chardonnays that can turn your tongue annoyingly furry. This year, for a change, you could look for a White Pinot Noir (Pinot Nero Blanc) or White Merlot (Merlot Blanc). Red wines are consumed at room temperature and are heavier bodied and contain tannins. The chilled white wines, on the other hand, provide a clean, sweet acidity that can cool you off and brighten your day. Indulge yourself with a nice fruity Sauvignon Blanc, an aromatic Torrontes from Argentina, or a crisp Italian Pinot Grigio. The Pinot Gris from Germany and Oregon, and the Chenin Blanc from South Africa also provide a much-wanted relief from the summer’s heat. The most versatile white wine of all is the Riesling. Please read the label carefully, as they can be very dry to very sweet. These days they are made everywhere, including Florida. Florida has a collection of fruit wines made from tropical fruits such as mangoes, guava and lychee. These fruit wines can be used to create exotic martinis. Choose white wines from recent vintages, as they will be fresh and better priced. Select crisp, light, and fruity white wines to sip and pair them with various salads, seafood’s, and chicken. Summer whites are all about acidity as that is what keeps the wine light on the palate. For example, lemonade is sweet and acidic, making it the perfect summer refreshment. Wines like Sauvignon Blanc, Riesling, and Pinot Grigio emulate similar thirst-quenching effects. These wines can range from a very sharp acidity to a more mild tartness, so try several varieties to see what fits your taste and preference.
Whites – sweet: Moscato d’Asti has the bouquet of roses on the nose, and peach nectar on the palette. It pairs well with seafood specially shellfish, fresh cut fruits and chocolates. Riesling is aromatic with apple, peach, and pear at the forefront, mixed with delicate floral undertones and often honey and spice on the nose. This wine pairs well with spicy Asian foods. Gewürztraminer is fruity and aromatic, perfect with spicy food or Asian salads.
Whites – not sweet: Pinot Nero Blanc, a medium bodied wine is round, has mild juicy fruit flavors, and is very easy to drink. Replace your Chardonnay with this one for the summer of 2009. Merlot Blanc is light bodied, crispy, and fruitier than the red Merlot. Drink it chilled with your lunch or dinner. Torrontes comes from Argentina with a lot of floral notes on the bouquet and very light on the palate. It pairs well with Asian and Indian food, especially sushi. Pinot Grigio is acidic with hints of ruby red grapefruit and Meyer lemon layered with aromas of white peach. It goes great with poached salmon, grilled vegetables, seared scallops in a cream sauce, or curry. Sauvignon Blanc has hints of clean, citrus fruit, and green herbs. It works well with white fish, salads, vegetables, and pasta with earthy ingredients like mushrooms and herbs.
Reds: Malbec is rich with hints of berry, plum and herbal freshness. It pairs well with grilled meats, and grilled portobello mushrooms. Petite Sirah has the effusive aromas of butterscotch candy, strawberries, blackberry, and some spice. Experience mouth-filling, jammy blackberry, black pepper, and some chocolate as you sip this wine. This wine pairs well with barbecued steak, ribs, cheese, and other robust foods. If you are grilling this summer, use it. This wine will let you really enjoy your grilled creations.
Antoney Manipadam is the owner of Cork&Olive Lake Mary. He is a certified Sommelier (US Sommelier Association), and is pursuing Master Sommelier Certification.
Antoney Manipadam is a Certified Sommelier, pursuing the Master Sommelier Certification. He Owns and operates Lake Mary Cork&Olive;, the best wine store in Lake Mary, Florida. Website:
Oxygen is a vital, critical component to you, me and all human beings. Alas, the story is a bit different when it comes to wine. If wine is exposed to more than a small amount of oxygen, the results can be horrific. How so? Well, it might be better used for your fish and chips!
Timing is a big issue when it comes to wine. When you open a bottle of wine, you often want to let it breathe for a few minutes depending on the type of wine in question. Why? The exposure to oxygen will modify the taste of the wine in a manner that was planned for by the vintner at the winery. Take that same bottle of wine, however, and leave it uncorked and on the table for a couple of hours and what happens? The wine “goes bad” and tastes terrible. The reason has to do with the temperature probably getting to high and the impact oxygen exposure is having on the wine.
What is the problem with oxygen exposure? It has to do with a microbe called acetobacter. It is almost always present in wine. When exposed to oxygen, the microbe starts doing something interesting. It starts converting the ethyl alcohol in the wine into acetic acid through a multistep process. So, why is this a problem? Well, acetic acid is the main component of…vinegar! Yikes!
It takes more than a few hours for acetobacter to convert the ethyl alcohol in wine to a vinegar substance. Leaving a wine bottle open for a few hours isn’t a problem. Exposure to oxygen while the wine is being stored, however, is a different story. Even a tiny bit of oxygen leaking in through the cork can lead to a stored bottle of wine that is not wine, but vinegar. It happens all the time!
If you have are storing wine to let it age, you should take all possible steps to prevent oxygen from getting into the wine. The last thing you want to do is open a bottle after 10 years and get a whiff of vinegar!
Thomas Ajava writes for – makers of leather wine journals that make great for any occasion including wine tasting parties.