To elutriate, air the wine.
They are two quite distinct operations:
decanting consists in removing the deposit which is at the bas of
the bottles and ventilation makes it possible to reduce tannins of the
young wines and sulphur dioxide (especially marrowy wines).
I very slowly pour the wine in
the container out of glass of the coffee machine, by well taking care
not to form a jet, but to only a flat stream both along the
funnel and glass (coffee pot), which will be held in skew.
Here the critics of an oenologist about the tasting procedure of a high-class wine,
he had observed late 2004 :
Which wines to air.
One airs "copiously" only young wines, i.e less than 5 years. For a high-class wine, rather old (up to 7/8 years), you can only uncork it three hours before the service or even one hour for a very old one. Some air white wines and champagnes.
Tasting the wine.
Learn after your own taste !!
High-class wine must not to be swalowed straight
down swallowed like a common one.
Quantity ; If you like the wine, half a bottle per person seems normal for a good meal with friends of you (a little more for the men, a little less for the women (macho?). With some white wine for starting, that can be a little more; avoid the mixtures.
Which wine ?
The wine is personal business and not of specialist, excepted if you are really able to distinguish the odour from wood, the tobacco, liquorice or ripe raspberry !! that does not prevent getting information and from being cultivated.
One can drink red wine (simple, Gamay kind) with fish. Once more,
The ambient temperature must be favourable : avoid strong heats of summer (a simple and fresh wine, inexpensive will be better appreciated ).
You probably don't have a special wine thermometer. You can get a valid indication with an ordinary model, firmly maintained against the bottle with a rubber band (I experienced it)
If possible store it in fresh not too wet and dark (no light). Significant temperature variations can be supported, and so it is in my cellar: but variations must be slow (not from one week to another with a big gap). In such a condition, the wine ages only more quickly. Who has these cellars ideal described in the books ? in your flat, do not hesitate to store small quantities, by choosing the best protected place (especially from heat), and protect from the light).
Need of grids, cases, blocks of plastic and other stuff that flourishing each year. After having put them on metal trays, I choose a storage in boxes and shelves, in which the bottles are ones against the others per small quantities ; 8, 12 or more, it does not matter, the problem being a handy access and an easy identification (for the good bottles, I personally practice a labelling on the neck). One so gains some room and I believe that this contact increases the effect of mass which will slow down the possible variations. Think at preserving a good ventilation ; do not lock up them in an insulated and well closed cupboard.
expensive Wines ? yes, one can find an acceptable Bordeaux for 3 €,
but it is exception..
Taste two or three bottles together with your family or friends, eating
a chicken of good quality, a red meat along with a gravy. You will
spend at least a good time. If you taste a rather good one, write to the producer (tariffs).
Bordeaux is victim of its name and one very often finds there the worst (mainly in supermarkets). St Emilion is perhaps the surest. Think of the valley of the Rhone and Provence, of which Luberon.
A very good young wine can cost 20 €, an old wine 50/70 €. or 200 and more €€/$$/ ££ !!
If the opportunity arises (foire or producer), buy a young high-class wine (and thus less expensive), if you can correctly keep it (*) for 5 to 10 years (more than the year of the sticker). The producers endeavour to reduce the duration of ageing, which can be up to twenty years or more for certain high-class wines. A good wine put on sale has already two or three years.
- With a regular corkscrew (without lever or other device). It's more effective to turn the corkscrew (clockwise) at the same time that one pull. The bottle is naturally held at the bottom, between the knees if necessary, and not on the table.
- Pulling out a cork without any corkscrew but with a sturdy foldable knife. Lock the blade if possible (it is dangerous if not). Push the the blade inside the cork while keeping it oscillating. The more deeper the better. Then knife the blade at 90° and start pulling gently the knife while rotating slowly the blade. It works ! I made it.
- Pulling out a cork
broken or depressed .