Wine consumption

Weingenuss

To enjoy undisturbed a wine and can exploit its potential fully, depending on the type of wine is essential to properly prepare. In a restaurant is one the trouble you have taken off and is "only" from the Wine list the appropriate Wine to foods . choose In upscale restaurants, there is the function of the Sommelier Who assist in making your selection. Before opening, the guest, the Label shown. This accepted after reviewing (brand, manufacturer, year, etc.) with a nod. Be decided ahead of a proposed benefit must be whether a Decantation To take place (aerating the wine). Furthermore, there are divergent views of "Never" to "absolutely necessary". The right Wine temperature is one of the decisive factors. The opening of the bottle should be a small ceremony. First you cut with a small knife (never with the tip of the corkscrew) just below the Glaswulstes around the neck and then removes the Capsule (De-encapsulation). In many bottles of the removal of the capsule by a special device is easier (a ribbon around the neck).

The Corkscrew is now engraved in the center of the cork and gently turned in, and be allowed while the Cork not penetrated. It is pulled in one piece, without the Depot stir. Now is tested by intense smell, if there is a Corked there. This error may be weak or intrusive, but it is always unacceptable. Any good restaurant or retailer will bring problems immediately without another bottle of wine or accept an exchange. In good restaurants, the cork is placed next to the guest his glass, to give him the opportunity to repeat the test. As a final act of opening the bottle neck with a piece of cloth is carefully of any remnants of cork and foil to clean. Metal-containing remnants of the capsule or film could affect the taste of wine negatively. The increasing use of alternatives such as Screw cap there are new aspects. Many wine lovers believe that the waiver was on the cork a "loss of culture". But the oft-used argument for the pro-"pop" as a sensual pleasure is not really valid, because a bottle should be opened so quietly professional. To protect the tablecloth from wine bottles are especially appropriate as drip Wine Tie or attached to the bottle neck looped napkins towels.

The elaborate opening a bottle of sparkling wine, however, requires other practices. The bottle is as much as possible to keep an angle so that the surface of the liquid level increased, so the more carbon dioxide to escape and thus the risk of foaming is reduced. The bottle neck is wrapped with a cloth napkin. Then, the Clasp carefully opened but not removed because this allows a better grip on the cork. By holding the cork with one hand and turning the bottle (not the cork) and the other the cork out slowly rotated. Would you turn the cork, so this might break more easily. At best, the removal creates no noise at all, because the "let-popping cork" is not part of the repertoire of a cultured wine connoisseur. The only correct sound when opening a bottle of sparkling wine, a faint "pfffft" - the English call it very aptly as "Angel's Fart". A controversial method that is as Sabrage called "champagne-heads". But there are already special closures for sparkling wine, a call which is MAESTRO .

In a restaurant the waiter will be the guest (who ordered and declared that as a connoisseur of the round), a small amount poured wine, and when pouring (for aesthetic and practical reasons, because split a thin glass easily) do not touch the neck of the bottle, the glass allowed. It now takes the glass by the stem (never touch the cup) and begins to examine the wine. First, purely optical clarity and are color identified with the light from a background as a white table cloth is best possible. The glass is then rotated extensively by air in a "six" and repeatedly characterized the small circle of the first molar times fast. Here are some practice is required, so neither you yourself, the table-cloth or even worst, others are affected. This is done for two reasons.

The first is the fact Flavourings released to rise, and be perceived. Since these are then lost forever, this pan must not be too often. Secondly, formed during the so-called Pan Church window in the form of downward-flowing, single "tears" or "legs". Depending on how the distances between the tears, can on the Alcohol content be closed (close = high, far = low). Then, with his nose close to or directly in the glass by sniffing the Flavor or the Odor tested. One should not inhale too deeply, otherwise the smell gets into the lungs and not as intended, to the olfactory nerves of the nose. Wine connoisseurs may already be here before you drink the grape variety (especially in typical of the variety ) Close to the origin and at best, even on a specific wine.

The character of a wine derived from the sum of all ingredients, the Total extract and the alcohol content. This can be checked by the first sip, the wine is first in the mouth a little flushed back and forth for all the Taste responsible papillae wet. Wine connoisseurs refer to as the "bite". It gives the wine a few seconds lying quietly on the palate and leads to some air. Now the wine is swallowed. An important criterion of taste and smell is the so-called Departure That is, the duration of the sustainability of all sensations. A "long finish" of at least 13 seconds (in extreme cases, minutes) is generally a positive quality mark, which is a unit of measurement for Caudalie . Only now are we pouring the wine for the other free - unless one is a Wine error fixed.

Served his guests a wine at home, the process is basically the same. It selects from those visiting for testing, in the round, the highest wine expertise. This is meant as a small prize. The glasses may never fully be filled to the brim. This has not only for optical reasons, but the wine should be able to develop its full bouquet. There must be enough space left in the glass to swirl the wine to good. As a rough rule of thumb, according to the appropriate Wine Glasses be poured up to the point where the cup has the largest diameter. Very large cups should be filled up to one third. It is perfectly permissible to initiate strong and bring the glasses to the blade, although it also listens to the contrary. Referring now to the occasion if toasts pronounced. For lovers of old wealthy, exquisite wine rarities organized the well-known collector François François Audouze special dinners. See also Decantation , cooking wine , Wine speech , Wine Review , Wine temperature and Wine to foods .

See Ref enjoyment of wine as a cultural property under Ancient varieties , Ancient wines , Aphrodisiac , Bacchus , Dionysus , Eucharist , Health , Satyricon , Drinking culture and Drink to .