The best of a wine
Here some advices to benefit as well as possible from your wines.
Decantation of a wine
It becomes obligatory if a deposit were formed at the bottom or on the edges of the bottle.
One will transvase the wine very slowly, preferably with a "horn to decanted", in a wine decanter in order to eliminate the deposits.
If you not to have not "horn to elutriate", do not forget especially to raise the bottle before the arrival of the deposit.
The most informed will supervise the passage of the suspended particles while placing the neck above a candle.
The oxygenation of a wine
It consists in airing the wine by transvasing it in a carafe with service. Very invaluable for the young wines, body lack, it will make it possible to release the flavours from them.
To be used a wine for the good temperature
The wines does not taste all at the same temperature. It is imperative "to breathe" red wines and to refresh white wines or rose wines.
- Rose wines between 7 and 12°C
- Soft sauternes and white wines between 6 and 10°C
- White wines between 12 and 17°C
- Yellow wines of the Jura between 16 and 20°C
- Light red wines between 12 and 15°C
- Red wines of guard between 16 and 20°C
Will also know that the temperature of the wine increases by 1 with 2°C once been useful in glass.
To refresh a white wine or a rose wine
Do not hesitate to plunge the bottle in an ice bucket and turn it regularly.
If you use a refrigerator, your bottle must imperatively be in horizontal position to guarantee a homogeneous cooling.
French version