Why doesn’t my wine taste like it did at the winery – tasting – event?
Over the years, I’ve heard so many people lament that the wines they tasted at the winery or event never taste quite as good at home. Certainly part of it is being swept up in the fun of the event itself. But most of it is how your host presents the wines served. So, just what is it that the wineries do to make their wines taste their best? Can you easily replicate this at home? And the answer is…YES!
The three tricks of the trade are air time, the “half hour rule,” and the temperature of the wine. If you’re willing to spend a few extra minutes to do one or more of these, you’ll get the best out of your wine. Today, we’ll cover air time. Stay tuned for future blogs on the other two.
When wineries pour their wine, the bottles have been open for a considerable time, allowing them to air and open up to their full potential. You can do this too by opening your bottle before you start to cook, or even earlier in the day. Higher end French and Italian red wines tend to need more time to breath, and we’ll often open them at lunch or even while we’re drinking our breakfast coffee to ensure they taste their best at dinner. Young wines from the old world tend to benefit most from several hours of air. If your wine doesn’t taste right or balanced, it probably just needs more air.
New world red wines tend to need less air. So, if you’re buying a red after work for tonight’s dinner, consider buying one from Australia, South America, or our west coast. Most whites don’t need much air time. Probably ½ hour will do the trick.
Of course, air time can vary widely, so just ask us when you’re in the store if you have any doubts about your next purchase. Our next blog will talk about the “half hour rule.”