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Where to Dine in...

Castel Nuovo Berardenga

Greve in Chianti

Gaiole in Chianti

Radda in Chianti

Castellina in Chianti

San Casciano e Tavarnelle Val di Pesa

San Gusme

Montalcino

Preparing the Wine
degustazione

A SHORT GUIDE TO WINE TASTING

Preparing the Wine

  • Take the wine from the cellar at least 24 hours beforehand. If red, it should be at room temperature (apart from a few exceptions, such as Beaujolais or Vino Novello, which are served cold). 
     
  • If it is a red wine with a sediment, it should be kept horizontal in a wine basket. 
     
  • If there is a heavy sediment, it is best to stand the bottle upright for 48 hours before removing the cork and decanting the wine into a suitable carafe.
     
  • To open the bottle, cut around the capsule with a knife at the point where the neck of the bottle widens. The wine should not come into contact with the capsule as it is being poured. 
     
  • Carefully clean the top of the cork with a cloth 
     
  • Preferably use a lever-action corkscrew.
     
  • Screw the corkscrew into the center of the cork all the way to the bottom, taking care not to pierce the end. Fragments of cork should not fall into the wine. 

  • Slowly draw the cork. 
     
  • Once again, clean the mouth of the bottle using a circular movement outwards to prevent residue, from entering. 
     
  • Sniff the cork: if it has a distinctive smell it is likely that this will have been passed into the wine. 
     
  • Pour a little wine into a tasting glass and taste it carefully. 
  • Place the bottle on the serving table with its cork next to it so that it may be sniffed again if necessary

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