Question 2: How to use the wine shaker, what are the steps to wake up First of all, before waking up, according to drink different wines to choose a different wine shaker, usually young wines can be used with a flat wine shaker, and for older wines can be used to wake up a smaller diameter wine shaker, and to clean the wine shaker before use, to ensure that it is dry and odorless. Generally speaking, the time of waking up is from a few minutes to a few hours, and in some cases, dozens of hours. The purpose of waking up can make the young wines become round and smooth, and feel comfortable and happy when drinking. But if you do not grasp the time of acidity will be counterproductive.
For older wines, be careful when decanting, tilting the glass so that the wine is poured slowly along the walls of the glass.
What are the steps of waking up the wine
First of all, first, keep the bottle upright, one day for new wines, and eight days for wines more than fifteen years old.
Secondly, before changing the bottle, you need to prepare a decanter, a funnel, and preferably a filter cloth and a light source.
Third, when opening the bottle, do not shake or turn the bottle. Cut the mouth of the cap to tear down, use a damp cloth to wipe the mouth of the bottle, and then wipe dry with a napkin. In addition to opening the bottle to use a long auger corkscrew complete pull out the cork, and then through the light source carefully examine the bottom of the bottle, to determine the sediment did not contaminate the liquid above.
Third, when pouring wine, the person holding the wine should look at the bottle and the light source below the bottle in a vertical line. When you start to change the bottle, you need to gradually tilt the bottle and slowly fill the wake.
Question 3: The use of the wine decanter According to different wines, the wine decanter can be divided into red wine, white wine and rosé grape wine decanter, and there is a difference in the usage between the three. CLASSIQUE 1500 is one of the most classic styles of wine decanters, which is used to isolate the sediment, and usually holds a 750 ml bottle of red wine. Designed by glassblowers, the CLASSIQUE 1500 models are all handmade and have a 23 cm long diameter bottle, allowing enough space for the wine to oxidize while still retaining its aromas. Raw material: crystal glass Capacity: 1500 ml Wake-up maximum capacity: 750 ml Height: 24.5 cm Instructions for use: Slowly pour a 750 ml bottle of red wine into the wake-up bottle, with a wide-shaped neck that allows the thin layer of wine to slide down the body of the bottle. It is important to note that it is not necessary to pour all the wine from the bottom of the bottle into the decanter, because the bottom of the bottle is basically more sediment. Stylish Decorative Wine Cooler, originally designed and produced by Deru Glass Decoration in Poland, model Prestige, in the shape of a wine glass, has the same function of achieving effective oxidation and sedimentation, and reduces the amount of space occupied on the table. In addition, it can be used to serve juices, cocktails, sangria and more. Raw material: mineral glass Capacity: 1.1 liters Maximum capacity: 0.7 liters Height: 31 cm Use and instructions: Although the capacity of the container is 1.1 liters, in order to achieve a good oxidizing effect, it is recommended that it is best to pour 700 ml of wine enough. The white wine type (Vin blanc 1200) wine decanter is specially designed to keep cold drinking wines such as white wines from Alsace, Burgundy, Bordeaux, or red wines from the Loire. Principle: at the bottom of the bottle depression, accommodate another small glass container (both are complete sets) for ice, by ice and wine shaker wall contact to keep the bottle of wine cool, ice put more or less, can determine the different temperature of the wine. Raw material: high-quality glass Capacity: 1.2 liters Wake capacity: a bottle of 750 ml wine Height: 23 cm Instructions for use: basically similar to the CLASSIQUE 1500, while the Vin blanc 1200 winemaker oxidizes slower than the CLASSIQUE 1500. The rosé wine decanter (ROSé STUDIO BOHEME) can be used in conjunction with the white wine decanter, both for the purpose of keeping white or rosé wines chilled during the meal. Raw material: high quality glass Capacity: 1.2 liters Wake-up capacity: a bottle of 750 ml wine Instructions: If used for certain red wines that need to be chilled to drink, put 3-4 ice cubes in the ice cube container at the bottom of the bottle.
Question 4: How to correctly use the decanter to wake up Decanting Decanting, English is Decanting, waking up means not drinking directly after opening the bottle, but by pouring the wine into the decanter or other means, so that the wine and the precipitate separation, so that the wine's aroma and taste is more pleasant, mainly used for
Port wines and aged wines (
natural). sedimentation).
The first step is to allow the wine to come into contact with the oxygen in the air for a certain period of time, after which the wine's flavor and aroma will change, most notably the aroma will become more complex and unrestrained, and in some cases the tannins of the grapes will become smoother as a result of the decantation.
Wider bottles, into which the wine is poured, have a larger area of contact with the air, and should not be left for too long, and the narrower ones can be a little longer. Specifically how long is appropriate, there is no conclusion here, in time, some wines have a recommended time to wake up, the actual operation will vary, some wines can be half an hour, there are also three hours has not yet woke up open. If you are worried about too long, you can also try
double
decant double over the bottle, especially when there are multiple bottles of wine that need to be woken up, but there are not enough bottles to wake up. The method is to pour the wine that has been poured into the decanting bottle right back into the original bottle. In the process of changing the bottle back and forth twice, the wine absorbs a lot of oxygen, but when it is put back into the original bottle, you don't have to worry about over-oxidization after it has been left in the bottle for too long. Of course, you can also try the magical method of waking up in the Japanese manga "God's Drops", so that the wine flows slowly into the winemaker like a thin line, and this process has been exposed to enough oxygen to reduce the wine's waking up time.
Question 5: How to use a wine decanter Steps to use a wine decanter Keep the wine you are sure you want to drink in an upright position. Normal wines should be kept upright for 1 day, but wines older than 15 years must be kept upright for 7-8 days.
Before decanting, prepare the decanter, funnel and filter cloth.
When opening the bottle, do not shake or rotate the bottle, cut the seal and wipe the mouth of the bottle with a damp cloth, then dry it with a napkin, pull out the cork, and then look at the bottom of the bottle to make sure that the sediment has not contaminated the wine above.
Before pouring the wine, look at the bottle at 90 degrees and slowly tilt it to pour the wine into the decanter.
Be careful to leave the last wine with sediment in the bottle in the original bottle and do not pour it into the decanter, making sure there is no sediment in the decanter.
Question 6: How to use the wine decanter Put the red wine to the inside on the line Its role is to let the red wine and air contact better taste!
Question 7: How to use the quick winemaker Quick Winemaker principle Quick Winemaker, composed of a cup, the upper part of the cup body is set up with a cavity, the lower part of the cup body is set up with a liquid channel, the upper end of the liquid channel and the bottom of the cavity connected to the liquid channel is connected to the upper part of the liquid channel has a ventilation channel, the end of the ventilation channel is open in the cup body of the outer wall. The red wine is poured into the cavity of the cup and flows downward from the outlet channel.
The Rapid Winemaker is manufactured using the Bernoulli principle, which reduces the internal fluid pressure due to the increased speed of fluid movement. External air enters the connecting end of the liquid channel from the ventilation channel under normal air pressure, and the air mixes well with the red wine to achieve the purpose of rapid wine awakening.
The traditional method is to pour the newly opened red wine into the big belly distillation bottle, need about 30 minutes of non-stop shaking and parking, so that the red wine and the full contact of oxygen in the air, to the oxidation of tannins, to remove the sourness and other flavors produced by long-term parking, so that the original wine aroma emanates out of the original can be consumed.
The same principle is used in the Quick Winemaker, red wine can be quoted after the Quick Winemaker!
Question 8: Why do you need to use a winemaker for red wine? On the one hand, the wine can be fully contacted with the air, releasing the aroma and flavor, and on the other hand, it can be filtered out of the sediment in the wine. Some young wines can also show their charm after waking. They are smoother on the palate. Wine soaking allows lighter white and rosé wines to evaporate some of their rougher components, such as alcohol, and thus improve their taste. At the same time, the winemaker also until the role of filtering wine residue.
Problem nine: winemaker pouring red wine how to use a napkin package Winemaker wrapped in a napkin is not restaurant etiquette or to prevent hand lines on the bottle, but in order to not let the body temperature to destroy the temperature of the red wine itself to play a role in the protection of many people do not know the wine, such as red wine, the optimal drinking temperature is 15-18 ℃, white wine, 8-11 ℃, icewine icewine 5-8 ℃, champagne 4-8 ℃, the best drinking temperature. Then in the professional wine restaurant, in order to let the wine quickly mature, generally will first change the bottle, and then placed in the thermostat on the table, followed by different wines according to the temperature set its temperature, and then in the handleless winemaker below the bottle mouth to the bottle belly above the distance to the meal with wine wrapped in the pouring of wine to not let the palm of your hand temperature to the bottle, pouring the wine into the wine into an uninterrupted thin line outflow, placed above the wine glass 2-3cm from the wine glass wall into the bottom of the cup, instead of directly into the bottle, and then into the bottom of the cup. When pouring, the wine should flow out in a thin, continuous line, 2-3cm above the glass, from the wall of the glass to the bottom of the glass, not directly into the bottom of the glass, without stirring up bubbles, and the maximum amount of wine in the glass should not exceed one-third of the glass. When the professional sommelier changes the bottle, the original bottle of wine will be poured into the wall of the bottle from a high position of about 10-15cm in a thin line to the winemaker, and the wine should not stir up bubbles when changing the bottle.