| Decanting Wine |  |
Before
decanting, the bottle should be upright for a minimum 24 hours for the
best results. Remove the capsule and cork, and with a light under the
neck of the bottle (a candle or flashlight works well), pour the wine
into a clean vessel in a single, steady motion until you can see the
sediment reach the neck of the bottle.
Decanting old wines, just a few moments before they are served, helps to ensure that the wines¡¦ clarity and brilliance are not obscured by any deposit that may have developed over time.
Decanting young wines several hours before they are served gives the wine a chance to bloom and attain a stage of development that normally requires years of aging.
Storage of Wine
Once you have purchased wine, whether it's a few bottles or several cases, the issue of storage must be addressed. Since most wine is consumed within 24 to 48 hours of purchase, for many wine lovers a small rack away from a direct heat source provides an ideal solution. If you plan to collect fine wines that benefit from additional bottle maturation, proper storage is essential. Before choosing a space be sure it will be large enough to accommodate future purchases. In some cases, vacant space beneath a stairway is sufficient, in others it may be necessary to allow for hundreds of wines stored both as individually racked bottles and full cases.
One of wine's greatest enemies is extreme heat. Temperatures greater than 70 degrees Fahrenheit will age a wine more quickly, and can also "cook" a wine until the fruit character becomes blunted, resulting in flat aromas and flavors. Equally important is the rate at which temperature changes. Rapid temperature fluctuations may cause pressure changes within a bottle, forcing the cork upwards and allowing leaks while permitting air to enter the bottle. Air is another of wine's enemies. Any prolonged exposure will lead to oxidation, which produces a brownish color and Sherry-like flavors.
Therefore it is important to have a cool space with constant temperature for long-term storage. If your storage area is naturally cool (for example, a below-ground cellar), that's fine; if not, it may be necessary to invest in a cooling unit. Light may also harm wine over time. Bottles should be kept from direct sunlight, preferably in darkness, and should be stored on their sides, either in cases or racked.
Humidity is more controversial but it's nothing to worry about unless you're keeping wines for the long-term. Some experts advocate a constant humidity of 70 percent to prevent corks from drying out, while others maintain that if a bottle is on its side, the cork is constantly in contact with moisture inside the bottle and external humidity is ineffectual.
| Wine Glasses | |
Wine appreciation involves all the senses, and the choice of glassware will influence the sight, aroma, and taste of a wine. Georg Riedel, director of the Riedel glass company in Austria, has done extensive experimentation using blind tasting trials with professional tasters. He divides glass design into three elements: Clarity and thinness are important for visual perception. The size and shape of the bowl determine the intensity and complexity of the bouquet. The shape of the rim determines where the wine initially lands on the tongue, affecting the perception of its taste.
Clear glass and a thin-rimmed bowl reduce the barriers between the wine lover and the wine. The clearer the glass, the richer the wine's color appears. The thinner the rim, the less the glass distracts from the wine as it enters the mouth. The stem should be long enough so that the hand doesn't touch the bowl, obscuring the glass with fingerprints or warming the wine above proper serving temperature. If the stem is too long, however, the glass will tip too easily. The stem should be about as long as the bowl is tall.
A large bowl and a narrow opening work together to magnify the wine's bouquet. They give plenty of space for the aromas to expand, but only a narrow escape. If the bowl's widest point is too high or too low, a normal serving of wine won't have the maximum surface area for aeration. If the opening is too small, drinking will be difficult.
Many glasses are too small; few are too large. Our evaluations suggest that a good red-wine glass will have a capacity of at least 12 ounces. Generally, glasses for red table wines are wider than those for white, but beyond that it's really up to your personal preference. Champagne flutes should hold 6 1/2 ounces or more. Sherry and Port glasses traditionally are small, because Port and Sherry are fortified wines, and usually drunk in small quantities.
With the exception of sparkling wines, it's best not to fill a wine glass more than half full. This will leave enough air space to release the aromas. Most importantly, find a balance of wine-friendliness, aesthetic appeal and price, and settle on the glass that seems best for you.
