saadmin
By Jim Peterson
Wine Enthusiast & Instagram Wine Influencer
Have you ever been nervous about serving wine, or not quite sure about proper wine etiquette? If so, you are not alone. I recall being both surprised and disappointed to learn some friends were reluctant to invite me over – apparently afraid they would be unable to meet my “standards” with respect to wine. The truth is I am far less formidable than they presumed. Of course, I am always happy to bring a wine, help choose a wine, open a wine, or even provide minor tips about serving wine correctly. I mean, a little wine education goes a long way.
I can understand how people new to wine can be confused, but I am most disappointed when restaurants miss the mark on proper, or even decent, wine service. The wine is often served too warm, or the wine glasses are over-poured, or they will agree to decant a wine without any clue as to a proper technique for doing it. I have even been handed a warm decanter, straight from being run through a dishwasher. Seriously? It can be worse when we bring older wines that require more care when it comes to opening or decanting. If in doubt, I just do it myself. Better safe than sorry, right?
What are some of the essential elements when it comes to opening, serving, and tasting wine? Let’s talk about it and help set you up for success with some easy tips.
OPEN UP THE WINE
A decent corkscrew is one of the handiest wine tools to have in your drawer. There are many styles of corkscrews. I have a nice collection of antique corkscrews, some of which I find absolutely fascinating in their design. It is quite something to look back at the ingenuity of these devices, but that does not mean I have a great desire to use them! For younger wines (less than 15 years of age) the best opener is the “waiter’s friend” style corkscrew. These are the corkscrews with the small knife to cut the foil capsule, the worm to screw into the cork, and the lever that also serves as a beer bottle opener.
When it comes to opening the wine, the proper way is to first cut the foil capsule of a wine bottle. The foil should be cut around under the raised lip and then pulled off. I confess, though, when I am at home and the foil capsule is loose, I will just twist it and pull it off entirely to avoid the hassle of cutting the foil. Some people get stumped by a wax seal on a wine bottle. The easiest method is to screw the corkscrew worm right through the wax and pull the cork normally. Then just before fully removing the cork make sure any loose wax is removed from the lip of the bottle so no wax falls into the wine.
PRO TIP: Aged bottles often require a bit more care when opening. I have found the perfect opener for old bottles is the Durand Corkscrew. The Durand is a combination of a worm and an Ah-So opener. The worm goes through the center of the cork all the way through, which typically ensures the saturated bottom of the cork will not fall off. The two thin blades of the Ah-So portion slip down the sides between the cork and the neck of the bottle. This frees the cork if it sticks as the Durand is twisted and lifted. This corkscrew has worked wonders for me when older bottles have saturated, soft corks. My personal rule of thumb is to start using the Durand when a wine is 15 years old.
DECANTING AND POURING WINE
As I mentioned in my first article, decanting wine serves two main purposes. First, it separates the wine from sediment (especially in older wines). Secondly, it helps the wine to “open up” and “breathe,” softening the tannins and bringing out the fruit profile to make the wine more enjoyable. For me there is only one proper way to decant – carefully pour the wine into the decanter while avoiding significant sloshing of the wine. Stop pouring if you see any sediment creeping into the neck of the bottle. Do not feel like you need a fancy decanter for this. I often use a cheap Italian Litro glass carafe. They are fantastic for everyday use.
When it comes to pouring a glass of wine, it is best not to fill the glass past the widest diameter of its bowl. I’ll be blunt here. I hate large wine pours. A smaller pour makes swirling the wine easier, and it also ensures you get the most generous bouquet from the wine. The other benefit is you will more easily experience the changing nature of the wine as it evolves from one pour to the next. I wish more servers in restaurants understood this simple concept.
TASTING THE WINE
Let us start with how to properly hold a wine glass. The most common error I see is people cupping the bowl of the wine glass or just wrapping their hands around the bowl. Please do not do this. A wine glass should always be held by the stem. This avoids unnecessarily raising the temperature of the wine with the heat from your hand. This is the main reason stemless wine glassware is generally a bad idea. Nothing ruins a wine experience like heat. The alcohol becomes more volatile and overwhelms the fruit profile. I am convinced this is why so many people declare they do not like red wines. The wines are likely served too warm.
When it comes to tasting wine there is a simple “Five S” method to use: See, Swirl, Smell, Sip, and Savor. It is always a good idea to check the color of the wine, particularly if you are comparing wines or tasting more than one. The wine glass should be carefully swirled to increase the surface of the wine to help release its aromatics. This has become such a habit with me that I am constantly, almost unconsciously, swirling my glass. The next step is to smell the wine. This is important because the smell helps your brain better process the flavors. Plus, you can sometimes detect flaws in the wine (a corked or oxidized wine) by just the smell.
Key Point: Strong cologne or perfume is not recommended when tasting wine. It not only interferes with your sense of smell, but others around you are equally affected in a negative way. Do everyone a favor and avoid it.
Now we finally get to the point where we can sip and savor the wine. There is an easy technique after taking a small sip to sort of suck air into your mouth thereby aerating the wine to better release the flavors. To evaluate the wine, look for simple flavors familiar to you, or think about characteristics or emotions that come to mind – zingy, bright, effusive, brooding, bitter, medicinal, or cheery. It’s also fine to just say, “This is delicious!” or “Yeah, it’s okay.” Providing detailed wine descriptions takes a lot of practice. Truthfully, that is the sort of practice I do not mind doing. That is why when people ask me how they should learn about wine, my response is always the same, “Taste a lot of it.” Let’s get going!
A NEW TEXAS-BASED WINE PRODUCT
Since I am not making any wine recommendations in this article, I want to share a personal recommendation for wine products perfect for Texas summers. These are made by a San Antonio based start-up company called Carivino. I was fortunate to meet the owners and test out these products as they were first coming to market in 2020. They have created two unique wine products every Texas wine lover should know about.
The first is the luxury wine tumbler that can often be seen in my Instagram posts and stories. The outside is durable luxury automotive paint, while they use a white porcelain interior so as not to affect the taste of the wine. The tumblers are insulated and will keep white wine cold and red wine at cellar temperature far longer than stemmed glassware. They are great for outdoor use (especially in glass-free zones), but I find myself using them constantly because they are so convenient and work so well.
Secondly, their hot new product is the Carivino wine bottle. This is the perfect camping, hiking, beach, or pool-side bottle where glass containers are not allowed. The inside is the same white porcelain, but there is a built-in aerator to pour the wine. The insulation maintains the wine temperature for hours. There is a single bottle option that hides two wine glasses in the bottom. Then there is a new magnum option (holds two bottles) suited for a larger party. You no longer need to carry an ice chest to keep your wine chilled. Just bring this bottle along, twist the top, and for hours you can pour yourself glass after glass. For more information, explore all the options at their website, carivino.com. They are great guys making a great product.
Follow Jim on Instagram, @tx_wine_pilot, for more wine tips and reviews.
Biography:
Jim Peterson is a retired U.S. Air Force officer who mainly flew the A-10 fighter jet. He has ties to the wine business going back over 20 years and is an avid wine collector. His extensive wine knowledge includes travel to many wine regions while living in Europe, many tastings led by Master Sommeliers, and ongoing personal wine exploration and self-study. He has cultivated a large following on his Instagram account, @tx_wine_pilot, tasting and reporting on wines from vintage to value. He now works in marketing and resides in San Antonio, Texas.
