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Below are guidelines for pouring wine in a suitable order:
The goal of placing wines in a particular tasting order is so that the wines flow from one to another seamlessly. However, proper tasting order can be something of a challenge because wines so often transverse two competing categories.
For example, should a light-bodied, slightly sweet Riesling go before a full-bodied, dry, oak-aged Chardonnay? These two wines pose quite a conundrum, as the Riesling would naturally go before Chardonnay as a lighter-bodied wine, but the Chardonnay could easily go before the Riesing based on it being drier. In this case, it is best to use the "delicate to powerful" guideline. The weight of the Chardonnay, in addition to the oak barrel influence, is likely to overcome the flavors and weight of a typical off-dry Riesling. Ultimately, one perfect tasting order cannot exist for everyone, as our palates are all different; nevertheless, these guidelines will help you provide the best tasting experience over all.
The main enemies of wine are heat and light. Keeping wine in a cool, dark place will do a great deal to protect it. If you have a cellar or wine fridge, 55°F is an ideal storage temperature. Bottles should be kept lying on their sides to prevent the cork from drying out, thus compromising the wine. Lastly, try not to move bottles too frequently as this will disturb the sediment in the wine (if any) and can also create a state of “bottle shock.” When it comes to preserving an open bottle of wine, there are several options to choose from:
Temperature | Chilling Time | Wine Style | Examples |
---|---|---|---|
Below 45°F | 2½ hrs in the refrigerator | Simple, inexpensive light bodied white and sweeter blush/rosé wines | Vinho Verde, low cost Pinot Grigio or similar, White Zinfandel |
45°F-50°F | 2 hrs in the refrigerator | White sparkling, light bodied white, dry rosé, and light dessert wines | Champagne, Prosecco, Riesling, Sauvignon Blanc, Fino Sherry, White Port |
50°F-55°F | 1½ hrs in the refrigerator | Red sparkling, medium-full bodied white, light bodied reds, medium bodied dessert wines | Sparkling Shiraz, Chardonnay, Viognier, Beaujolais, Dolcetto, Sauternes |
55°F-60°F | 1 hr in the refrigerator | Medium bodied red, fuller bodied dessert, and most port wines | Pinot Noir, Chianti, Rioja, Madiera |
60°F-65°F | ½ hr in the refrigerator | Full bodied red wines | Cabernet Sauvignon, Merlot, Shiraz, Zinfandel based wines |
The purpose of aerating is to infuse air into a wine which will bring out the aromas and bouquet and soften the impact of tannins and acids. This is particularly important with young, tannic red wines making them more enjoyable to drink soon after opening. Decanting serves a similar purpose, but with the added benefit of removing sediment from young unfined and unfiltered red wines or aged red wines that have thrown sediment. Though most white wines do not need aeration or decanting, fuller bodied whites, especially those that have been oak aged (i.e., good quality Chardonnay), will benefit from a short period of aeration.
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