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SERVING WINE - DECANTER? |
Serve white wines chilled, and red wines at a comfortable room temperature 65-72°. If you are serving red wine on a warm summer evening, place the bottle in a short bed of ice water about 1" thick. It will keep the wine from overheating and provide for a refreshing evening.
Pouring wine slowly, directly from the bottle, is the simplest and preferred method of most wine enthusiasts. There is always a debate over if a wine should be decanted or served from the bottle. Most wines sold today in the supermarket or liquor store are pre-aged and ready for immediate consumption. Decanting will do little to enhance the flavor of these wines. A full-bodied, young, reserve, red wine with deep, rich favor and full tannins should be allowed to age to perfection. Allowing a wine to mature to its full potential also enhances the fruit and texture to appeal to even the most discriminating of palates. Decanting an already perfect wine will again do little to enhance the flavor and in some cases may diminish the full fruit palate and rob the rich flavor you have been waiting all these years to enjoy.
So, when should we decant? The best wine to decant is the young, full-bodied wine with over the top acidity or tannins that will not settle down - and that we just can’t wait to mature. The wines are referred to as teenage wines, and teenage wines are assisted by decanting to aerate and allow rapid aging for immediate enjoyment.
Serving glasses are another specialty item that can enhance your wine experience. Again, keep it simple. White wines should be chilled and served in short, slightly rounded glass. A red wine requires room to breath, so if you pick a Bordeaux glass, Pinot Noir glass, Cabernet Sauvignon glass or Zinfandel glass, they all will flare at the bottom to allow the red wine to breath, and close toward the top to contain the aroma. The opening at the top must be large enough to allow your Uncle Harry to get a full whiff of the exceptional wine being served.
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FOUR BASICS OF WINE PAIRING |
Wine and food pairing is simple in its basic form. It becomes complex when perfection and art form a culinary masterpiece. The most basic rule of wine pairing is white wine pairs well with light foods, such as poultry, vegetables and fish; red wines enhance the flavors of more hearty, red meats, marinara sauce dishes, and heavily spiced cuisine. However, the modern approach to wine pairing, as with clothing, is if you enjoy the combination, go with it.
There are a few additional guidelines worth noting to help a perfect wine accentuate your meal and a perfect meal to accentuate your wine. The first, and foremost, rule is to match flavors. The most enjoyable pairing is to enhance the wine by providing an assorted of fruits and berries that bring out the essence of that wine. The notes from the winemaker and critic will provide your inspiration. Then have fun with it. Serve a Riesling along side a banquet of apples, peaches, apricots and melons will surprise your guests and provide and educational experience they will not soon forget. Or surround your Syrah with spice, black cherries, ripe plums, mocha, coffee and chocolate.
The second most important guideline is to match the wine and food with the region. The combination has been nurtured and perfected over many years. Chicken Parmesan pairs well with Pinot Grigio. Slow roasted veal, in a garlic sauce, pairs well with a nice glass of Sangiovese. Wine basted beef or lamp is a prime candidate for a full-bodied Cabernet Sauvignon. A family Bar-B-Que sends the signal for a full-bodied Zinfandel.
A third consideration is how the food is prepared. Lightly seasoned dishes, such as mild, garlic butter tilapia, pairs well with a smooth, yet complex Chardonnay. A plate of North American Salmon pairs well with a medium bodied Pinot Noir from Oregon, and a highly seasoned peppercorn steak is a perfect reason to bring your favorite Merlot or Cabernet Sauvignon.
The fourth guideline is pairing opposites. If a dish is overpowering, such as the intense spices found in Thai or Mexican food, a soothing, refreshing, sweet Riesling is the perfect compliment. If the sweet wine is not doing the trick for your guests, it is time to break out the Samuel Adams, Boston Lager Beer.
Want some cheese with that wine? The key with cheese is opposites attract. Intensely flavored cheese pair well with
sweet wines. Mild to sharp cheeses, such as cheddar, align well with Cabernet Sauvignon and Zinfandel.
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Nat Decants FREE Wine E-Newsletter Wine picks, articles and humor from Natalie MacLean, named the World's Best Drink Writer at the World Food Media Awards in Australia. Natalie is also the author of Red, White and Drunk All Over: A Wine Soaked Journey from Grape to Glass. For more details on this book and to sign up for the newsletter, visit www.nataliemaclean.com.
