Topic of the Week 5/17/2019 - Introductory & Certified

hitting it on the head with the opportunities and challenges with Beaujolais these days. There's still a lot of great wine for the money but they are becoming increasingly expensive year after year, which is excellent for those producers that have carved their niche but perhaps alienating some of their dedicated following.

This week: Decanting

Identify 5 reasons for utlilizing this step of service. 

    1.  to see if the wine is of correct character
    2.  to aerate the wine prior to service
    3. to reduce the amount of sediment that is in the bottle from ones glass. 
    4. to help control serving temperature (ideally wine is served at 59 degrees and pouring it in to a decanter is one way to bring the wine up to room temp.)
    5. it also part of the "show," and elevated service. 
  • 1.  Because the guest requested it

    2. To remove sediment from an older vintage bottle (typically of red wine)

    3. To "breath" a bold style wine by oxygenating it

    4.  To "open up" a younger vintage that may be tight before aerating

    5. To "blow off" some off aromas on certain bottles.

  • Decanting, although debated among some purists,  is often a required skill for Somms. Its is utilized to aerate the wine for a guest, to raise the temperature of a wine that has been in a cellar for a length of time, to catch sediment in an aged bottle of wine, or reduce or remove a sulfite odor. Lastly, it's a presentation that creates a personalized experience for the guest and increases interest of other diners