Wine Accessories and Glasses

To the novice,  the most overwhelming and confusing of all  wine accessories tends to be the corkscrew. This seems to be the one tool or device that causes the most anxiety and concern. If one is uncertain about opening a  bottle and digging out that cork, the wine corkscrews that are known as the Rabbit, are the ones that you want to search for. Opening that favorite bottle will become amazingly easy and stress free. The ease of use of the Rabbit is superb for women that don’t have a strong gent around to pull that cork, or someone who may have arthritis and loss of hand dexterity and strength.

A decanter is more than an attractive vessel utilized to serve your wine. Pouring your wine into a decanter helps to remove sediment and can soften harsh tasting tannins found in some red wines. It seems to be the general consensus that white wines generally do not have to be decanted.

Removing the cork and allowing the bottle to sit before serving does not allow enough room for the air to enter the bottle.  However,  decanting the wine in a glass wine decanter will allow enough air to let the wine breathe. Decanting benefits wine of all ages. It separates the clear wine from the sediment and aerates the wine creating a slight oxidation.

It is a good idea, prior to decanting, to leave the bottle upright for a day for young wines - wines 15 years or older, should be left upright for a week. For wines older than 40 years, the deposits and extremely fine and it takes much longer to settle. Lay the bottle down for one month before standing it up for the week. Please handle these aged bottles gently.

A funnel with a cheesecloth filter works well to pour into a decanter, but beware, it is wise not to use coffee filters as it would add the taste of paper to your wine. Decant, decant, decant!!!!!!!!

Serving wine with a meal enhances the menu,  inspires conversation,  and along with using attractive crystal stemware,  adds sophistication to the dinnertime experience.

Red wines should be opened about one hour prior to serving to allow the wine to “breathe” and mix with the air to develop full flavor and aroma. White wines and champagnes should be opened just before serving. Remember to twist the bottle, not the cork.

Wine often drips when poured, but this can be prevented with care. You can place a fabric-lined ring near the top of the bottle  to catch that pesky drip. You can also purchase a non-drip wine server, or you can also try the “pour and roll” technique which takes a bit of practice. When pouring is complete, pull bottle up and away from the glass and curl bottle slightly to the right or left. This technique appears professional, but keep a napkin ready, just in case.

The temperature at which a wine is served has an immense impact on its taste. Most red wines should be slightly chilled at about 65 degrees F. Twenty minutes in the refrigerator before serving will improve the bouquet and taste as it warms. If this seems surprising to you, it’s due to the old adage - serve reds at “room temperature”. This originated in Europe many, many years ago, when room temperature was much cooler than today.

Champagne and sparkling wines should be completely chilled. Refrigerate 1 1/2 hours before serving or put in ice bucket with ice and water for 20 minutes. For your best vintage and high quality bubbly, allow bottle to warm a bit after refrigeration to bring out the character for which you are paying extra.

Refrigerator temperatures in the high 30s or low 40s,  are too cold for most white wines. Allow the wine  to warm for 20 minutes before serving, and this is an excellent opportunity to pour the wine into a wine decanter,  which will also aerate the wine properly. A temperature of 55 to 60 degrees Fahrenheit will enhance the flavor upon serving.

The perfect temperature for any wine depends on how much alcohol, fruit and tannin it contains. It is safe to say, that wine should never be stored or served above 70 degrees Fahrenheit.