To ensure that the wine has brought its bouquet and flavor, has preserved the optimum characteristic of the variety and taste, it requires a certain temperature in the process of consumption. The best and comprehensive data on the quality of the guest gets by tasting his various varieties. To maintain a uniform temperature of the wine, it should never be shaken, subjected to rapid cooling or heating. For cooling and heating, wine requires a certain amount of time. And so we'll figure it out.
"Frapirovanie." Wines tend to cool. And first of all sparkling wines, keeping the temperature adopted for them. When serving white and pink, it is enough to let the bottles stand for ten minutes in a special cooler with water and ice. This method of dressing is carried out exclusively in the service room. Method of supply: in a bucket for cooling bottles, with ice and water, with coarse salt. So, how to do it: Put a piece of ice on the bottom of the bucket, bottles with sparkling wine are placed in a pail with ice with a slight inclination, and so that they rise over the edge of the bucket by about 10 cm. Then pour a guest of coarse salt onto the ice -chemical laws salt maintains a low temperature), a layer of salt must reach the walls of the bucket, then add water (half a liter will be enough). We get the brine. The bottle is taken out by the neck and rotated by it several times to the right and to the left. This process is repeated until a thin layer of ice forms on the inner walls of the bucket (it should not be rotated for too long, this can cause the sparkling wine to freeze).
"Shamping" - this term implies by itself the maintenance of room temperature for the bottles extracted from the cellars. Shabbing is subjected primarily to old red wines. This is necessary in the case when bottles of wine are kept for a certain time in wine cellars, standing or lying, and they must be given the right temperature before use.
Decanting - the type of supply of red wines - feeding them to the sample in special decanting baskets. Decanting is the removal of wine from the sludge by overflowing into original bottles, special decanters or jugs. This allows you to achieve the completion of storage and ventilation of the wine. In the process of storage, the color pigment, crystalline precipitate and tannins, on which freshness and age depend, primarily red wines, as well as port wines, are deposited. It should also be taken into account that for wines an inflow of oxygen is necessary, so that an optimal bouquet and taste of wine are created. Young wines containing tannins without being stored for a long time often benefit from intense contact with oxygen. The tannin tannin so softens their taste and the wine becomes softer and more tender. The very presentation of the presentation looks like this: gently lay the bottle in a decanting basket with a napkin, brush the basement dust and remove the mold, but keep the label. The bottle is shown to the guest, the candles are lit, carefully uncorked (the entire capsule is removed, the bottle must not be rotated in any case), clean the neck with a paper napkin, show the guests a stigma with a brand, take the decanter with your left hand, and raise the bottle in such a way that its right The neck was in the light of a candle flame, the wine was gently poured into the decanter without filling it completely. Pour gently, so that the liquid flows along the sides of the decanter. Through the glass in the light of the candle you can see if the wine becomes cloudy or transparent. Part of the wine is left in the bottle, we offer a sip of wine from the decanter to the guest, then we offer it to the other guests. Do not forget that they fill a glass of wine by no more than a third ... It's fascinating, is not it ... Before the meeting in the wine restaurant ... The game is worth the candle ...