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What is considered a balanced wine? By gabrielle

July 27th, 2008

A balanced wine is one whose components - sugar, fruit, tannin, acid, alcohol, wood, and so forth - are evident, but do not mask or dominate one another.

Serving Wine 101 By gabrielle

July 27th, 2008

If you’re serving wine with a meal: serve the wine first, then follow with the food.

If you’re serving several wines at a meal remember these guidelines: Serve a young wine before an older one; a white wine before a red one; a light bodied wine before a robust wine; and a dry wine before a sweet one.

To open a bottle of wine, cut through the foil all the way around, about1/4-inch below the lip of the bottle. Remove the foil at the point you cut it. Remove any residue found on the cork or around the lip with a damp cloth. Position the corkscrew in the cork’s center, turn the screw as far as it will go, then gently ease the cork out of the bottle. Wipe the rim of the bottle again, making sure to remove any bits of cork.

If tiny bits of cork break off and fall into the wine, strain the wine through a fine sieve, or through a double thickness of cheesecloth.

Red wines more than 8 years old often have a natural, harmless sediment in the bottle. Hold the bottle up to a strong light to check it. If you see sediment, decant the wine so no one gets the gritty residue.

Avoid drips when pouring wine by giving the bottle a slight twist just as you finish pouring and are returning the bottle to the upright position.

Use wineglasses made of clear glass, with a rim that curves in slightly (the exception being a champagne flute). The clear glass allows you to see the true color of the wine, and the inwardly curving rim makes it possible to swirl the wine in order to release its bouquet.

Wineglasses should be filled only half to two-thirds fill so the wine has room to swirl, thereby releasing more of its aroma.

Wine Selection Guide By Olive Oil

July 27th, 2008