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CONFIRM AND ENTER
The glass you pour your wine into is not just a minor detail – far from it. Just like the serving temperature, make sure you choose your wine glass with care if you want to do justice to the patient work of both nature and many people. Whether it’s Prosecco, metodo classico, whites, reds, sweet or fortified, there’s the right wine for every occasion and the right glass for every wine.
Serve Prosecco at room temperature in the middle of August and you could end a friendship. The same goes if you serve an aged red after chilling it in the freezer. So check the recommended temperature for each bottle; you’ll enhance the wine’s taste – and possibly save your friendship. Bubblies are excellent served very cold, whites and rosés should be chilled (with the bottle in a glacette to ensure that “super-cool” look). Light reds, sweet and fortified wines should be slightly chilled, while for full-bodied reds only slight cooling is recommended.
You’re all set to uncork and kickstart your party. But rush this step and you risk disappointment.
For still wines, it’s best to use a professional corkscrew. After removing the cover, screw the metal spiral – affectionately known as the worm – into the centre of the cork. Take care though: enter too near the edge and you risk crumbling the cork. Then screw all the way in up to the penultimate turn, rest the lever on the edge of the rim and pull.
For bubbly, unless you’re accustomed to uncorking with a sword, remember to keep a firm hold on the cork after removing the metal cage. An unexpected cork flight could ruin a toast.
To pour in style and impress your guests, all you need is a little wrist strength: grasp the bottle firmly by its base, tilt, and pour the wine into the glass with nonchalance. For bubbly, one extra precaution is needed. To prevent the froth from overflowing, pour in a drop, wait a few moments, and then resume pouring. When raising the bottle, anticipate drips by catching them with a napkin. For longer aged wines, it’s worth taking the time to decant them before pouring into a glass. What’s the optimum time for decanting a wine? A simple rule of thumb is to allow one hour for every ten years of ageing.
