With the festive season approaching, it’s the perfect time to raise a glass with some exceptional wines. Whether you’re serving a young Swiss Pinot, a mature Bordeaux, or a vintage Champagne, here are a few simple tips to ensure they’re enjoyed at their best.
The art of decanting
When it comes to wine service, preparation is key. Below are a few key simple steps to guide you through the proper opening and serving of your finest bottles.
1. Decide 24h-48h in advance what wine you will serve. Place the bottle upright in your cellar to allow time for sediment to drop to the bottom of the bottle.
2. Open the bottle a few hours before serving, and taste to decide whether it needs aeration or not.*
3.a. If it’s already showing aromas and flavours, a quick “aller-retour” in the decanter and back to the bottle is enough.
When pouring the wine into the decanter, pour slowly, and use a light (e.g iPhone light) under the neck of the bottle to see when you start to get sediment. Use a filter to remove the sediment. Rinse the bottle (ideally with carbonated water) to wash out the sediment, and dry thoroughly.
3.b. If you feel like the wine could use some decanting time, leave in the decanter, cling-film the top and return to storage at 12-14°C until serving.
*If you’re not sure, here’s a little guide to help you determine serving temperature and appropriate decanting time.
Serving temperatures
In general, regardless of the wine type, it is best enjoyed when served slightly chilled. However, serving it too cold can mask the aromas and close off the flavours. Here’s our advice:
- 12-18°C for red wines
- 10-13°C for whites
- 6-8°C for Champagne and sweet wines
Proper glassware
When it comes to glassware, choosing the right size and shape plays an essential role in the development of aromas. One rule of thumb to guide you is: the bigger the wine, the bigger the glass. Another specific to great champagnes is that white wine glasses, rather than traditional flutes, are better to capture their aromas and flavours.
Drinking champagne in a wider glass can enhance the tasting experience for several reasons:
1. Aroma: A wider glass allows more surface area for the champagne, helping to concentrate and release its complex aromas.
2. Flavour: The broader bowl enables the champagne to interact more with the air, which can open up its flavours and improve its overall taste profile.
3. Complexity: For high-quality champagnes, especially those with age, a wider glass allows for better aeration, revealing the wine’s full range of complexity.
While flutes are designed to preserve bubbles and maintain the wine’s cool temperature, a wider glass provides a more comprehensive sensory experience for appreciating the depth and character of Champagne.
Cheers and happy holidays on behalf of the whole 1275 Team!
Denis, Chloé, Sofie, Damien & Laure