The galateo of wine
Life is too short
to drink bad wines.
Johann Wolfgang von Goethe (1749 – 1832)
Goethe was no doubt right, but besides drinking quality wines it is important to drink wines served and poured in the right way.
Before arriving on our tables in the form of good wine, the grapes are grown and subjected to a variety of techniques and procedures that must be respected when enjoying this precious liquid so that the stem does not become a mere container but a means of appreciating the work of the winemakers; That’s why we talk about art to serve and pour wine.
Serve and pour wine
The service temperature and the choice of the glass
To exalt all the organoleptic characteristics and aroma, each wine is served in the right stem and at the right temperature. The wine served at low temperatures release scents of grapes and fruity nuances, while gradual warming accentuates more structured scents. A wine served cold helps to enhance bitterness.
It is advisable to serve at 18 ° C full-bodied and long-aged red wines and tannic red wines, at 16 ° C medium-medium red and medium tannic red wines at 14 ° C lighter and less tannic red wines, 12 ° C novel wines and rose wines at 10 ° C dry and aromatic white wines, liqueur wines, at 8 ° C young, dry and fruity white wines, 6 ° C sparkling wines, dried and sweet and flavored wines.
The best glass is made of transparent crystal, long stem; it is preferable to use a flute for sparkling wines and passito wines, a renan for white, sparkling millesimato, rosé and red young wines and a grand baloon for structured reds.
How to pour wine
To properly pour the wine you need to follow some guidelines.
First grasp the bottle from the bottom with the palm of your hand and bring your neck to the glass without touching it, making sure that the wine runs smoothly. It’s good to show the label if you are serving some guests and you are not filling your glass.
It is important to be careful not to pour wine on the table or elsewhere; a small trick is to rotate the bottle slightly and raise the neck at the same time as you finished pouring. It is also advisable to dry the bottle neck before serving the next glass. As the wine is poured, the glass must stay on the table.
How much to fill the stem?
The stem has never to be filled. Red wines must not exceed two to three inches in height, whites must not reach a distance of less than three centimeters from the top edge.
It is better to pour the wine in two times to avoid overflowing the foam.