WINE
Recently I’ve had the pleasure of attending two different wine pairing dinners, one at The Commons and one at Bella Cucina. Both were excellent and I highly recommend you try them. We are SO fortunate to have so many great restaurants and talented chefs in our area. If we want to keep them you need to let them know you want them to stay. With that said, here are a few tips on wine, inspired by the Wine Pairing Dinners I’ve attended recently.
1) The higher the temperature, the faster a wine will age; white wines are more susceptible to heat than reds.
2) Store wine bottles on their sides (if they have a natural cork) so the cork stays moist. Dry corks shrink, allowing in air, which negatively affects a wine’s flavor.
3) When serving several wines (like at a Wine Pairing Dinner) follow these general rules: Serve a young wine before an older one; a white wine before a red one, a light-bodied wine before a robust wine; and dry wine before a sweet one.
4) White wine should be served at a temperature somewhere between 50 and 55 degrees. Red wine should be served at around 65 degrees. The term “room temperature” is outdated (it’s based on the chillier room temperatures of yesteryear, not the 72 degree average of today’s home).
As always please feel free to share your tips or comments. CHEERS!
