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Pay attention to winery variety and vintage

Le 4 décembre 2017, 02:47 dans Humeurs 0

Though your wine may not be on the wine list, the sommelier will probably recognize it. If a suggested variety is foreign to you, do not reject it. If you think his answer may be a bluff, ask if some other person in the restaurant is very knowledgeable and if he or she wouldnt mind lending a hand. If you are with someone who insists on a pink wine, order white Zinfandel, which is about as off-color as a good sommelier will tolerate. Ask innocently, If these wines can not be recommended, then why do you have them on the wine list? That usually solves that problem. The norm is that red wines go with stronger flavors, like meats and spicy dishes.

You need to say red or white regardless, because the wine list is organized first by color and then by variety. The sommelier has formed an opinion that you will like the wine, based on what you have already said. It is fair to ask first how much he understands about the wine list. If you do not mislead him, he will not mislead you. In Las Vegas every fine dining restaurant will have a good wine cellar and a wine steward a sommelier. If the wine tastes damp or moldy, it is corked -- not fit to drink. Perhaps he or she has simply been trained to urge the second cheapest wine on the list, which is almost always the one with the highest profit margin for the house.Look for Help.

The owner, if present, may be knowledgeable about the wine cellar, but he or she may not know about wines that are not on the list, and that is important to you. A soaked cork warns that the wine may not be all right. Go ahead and have a red with seafood. So when we arrive at a new destination we can get lost in strange wine lists. If PET jar its OK, nod. Dont fall for it.An oenologist (ee-NAW-lo.The rest of the process may seem like pure ritual, but every step has a purpose. You can sniff the cork, if you are curious, but you dont need to. This happens in the real world to about one bottle in twelve. (It is likely to have a bit of wine on its surface, and thats OK). This is a ploy to fatten up your bill. If it is too acidic, like vinegar, it is also spoiled.Give examples of what you like or what you are thinking about. Thats all you need to do.

Pay attention to winery, variety and vintage.Say Red or White.gist) is a wine expert. A new bottle should be brought right away unless the sommelier disagrees with your judgment. On rare occasions the waiter may say that he cannot recommend any wine in that price range. Say, in this range. When the bottle of wine comes to the table:-- Examine the Label. The waiter may know little or nothing about wines. You can break that convention if you like. He will steer you away from varieties that are too heavy or too sweet or too puny or too peeked for your taste.

The humidity level for storing wine

Le 18 octobre 2017, 05:31 dans Humeurs 0

Many times, drinking a bottle of wine that was poorly stored is just like drinking vinegar. With so much money going into wine both as an investment and for later consumption, the history of the wine will always be in question.Wine stored properly can lead to euphoria, while storing it wrong can lead to depression.The angle that wine is stored is very important as well. Make sure any fluctuation in the temperature happens slowly.To preserve the quality and increase the value of your wine, storage and care is very important.

When you have too high of a humidity temperature, the labels can easily rot, which can definitely affect the wine's value.Wine consumption has become more and more popular over the years. The ideal temperature is the most important, as you should keep it around 50 degrees at all times. If you store wine in places that have no vibration, it will give the sediment in the bottle much time to settle. Storage and care is so very important these days because everyone loves a fine wine.The way you store your wine is very important. A good way to prevent this from happening is to take better care of your wine. Try to keep the wine out of direct light, as light can ruin any type of wine.

When you open and taste a bottle of wine that has Aluminum jar properly been stored, it can be illustrious indeed, while tasting a bottle of poorly stored wine can be quite the letdown. Light creates premature aging of the wine.To properly store wine, several factors need to be present, such as temperature, humidity, lighting, the cleanliness of your storage area, the angle of the bottle while it is stored, and the vibration of the bottle on the rack. Among wine enthusiast, nothing is more disappointing than waiting several years to open a bottle of fine wine, only to find that it is nothing but vinegar.

The humidity level for storing wine should be around 70%, although it is okay to keep it 10% above or below the 70% level. It is very important to let the wine come in contact with the cork because that would prevent the cork from drying out which can cause air to sip into the wine. While if the humidity gets too low, around 50%, the cork could shrink and bring air into the wine, which would ruin it. Bearing this in mind, many people often wonder how they can expertly store their wine and take care of it at the same time. Your best bet is to store wine in a dark location. Storing it in a proper location can also bring the best taste. The lower temperature can help to age the wine. To care for wine properly is not difficult it just takes the right conditions and location.Preventing damage to the wine from sediment requires you to store wine in a location that is free of vibration. Vibrations can never be a good thing for wine, as the sediment becomes misplaced and can ruin the wine or shake it to the point where it tastes bad

Champagne bottles are put on riddling

Le 18 octobre 2017, 05:26 dans Humeurs 0

Riddling is essential to the life of Champagne as it collects the sediment in bottles and deposits it near the bottles mouth.In the process of manufacturing Champagne, riddling racks are a must have. Due to their structure and shape, each riddling rack is capable of holding 120 bottles, although there are special models that are made to hold more.For the home collector, Champagne racks are also important. Once the crown caps are removed, the pressure is in place.Champagne bottles are put on riddling racks at a 45 degree angle, comprising the two rectangular slats that have been hinged at the top of the rack.

Once the riddling process is complete, the Champagne bottles will be placed in a freezer for a brief period of time.Over the course of several weeks, the riddler will twist each bottle a few degrees. On each side of the rack, there are ten rows that contain six holes for the necks of the bottles. This sediment is what helps to bring the bubbles bursting out when you pop the cork. Riddling racks are essential to the process, including the infamous bursting bubbles. Champagne is a very popular wine throughout the world, ideal for celebrations and special events.The riddler, who places the bottles, will place a bottle neck into each one of the holes on the riddling racks.

The pressure that is well known with Champagne bottles is from the bottle shooting out the ice plug, or the frozen sediment that is stuck in the Aluminum cap bottle. There are painted lines at the bottom of each bottle, which acts as a marker for placing the bottles. All markers point in the same direction, which makes it easy for the riddler to put the bottles on the racks. There are other factors involved with riddling racks, such as temperature and location of the racks. By doing this every day, the riddler will prevent the sediment from settling in one place.

Once the sparkling wine has began to age on the less, it will be time for the concluding stages. With manufacturers however; everything simply must be perfect. Champagne that doesnt feature the infamous bursting bubbles isnt really a tradition - and certainly wouldnt be worth the investment.

Once a few weeks have gone by, the riddler will slant the bottles to a 60 degree angle and ensure that each and every bottle on the riddling rack is neck down in the proper hole. After an ice plug has formed along the necks of the bottles, they will be placed on a conveyer belt and taken down the line to a disgorging machine that will remove the crown caps from each one of the bottles.

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