How do you uncork wine

Properly uncork, decant and taste

Tips to remove the cork correctly can be found here (Photo by: karandaev / Depositphotos)

Correctly remove the cork

You have to be careful when uncorking, otherwise the cork will crumble and the wine will no longer taste good.

  1. First you need to remove the cap, which is made of wax or tinfoil.
  2. Use a sharp knife to cut this cap off directly on the bottle bulge.
  3. Wipe the edge of the bottle with a clean cloth, then you can uncork.
  4. With the corkscrew, be sure to use a quality corkscrew. It should not have too large a spiral and sharp edges. However, the spiral must again be long enough and not too thick. Corkscrews on the pocket knife are not recommended.
  5. When the spiral is twisted into the cork, hold the bottle slightly horizontally and slowly pull it out gently.
  6. Now wipe the edge of the bottle again and pour the wine.

What to do if the cork is too tight

So if the cork is too tight in the bottle, rub the neck of the bottle with a clothuntil it has warmed up. Now the cork should be easier to remove.

Has the cork broken off and something is still stuck in the bottle? Then put the corkscrew back on. There are also so-called cork clips. Carefully slide the springs between the cork and the glass and pull the cork out.

An absolute emergency: Push the stuck cork back into the bottle, but then the wine is not necessarily drinkable.

A bulbous carafe is used for decanting (Photo by: dmitrymoi / Depositphotos)

Decant the wine properly

The wine is poured into a carafeso that it can breathe and develop its full aroma. When decanting, the wine gets more oxygen, the aroma unfolds faster

  • Be for it bulbous bottles (wine decanters) used, the bottle neck tapers upwards (becomes narrower).
  • However, you should decant mature wines (older wines) about ten minutes before enjoying them, because they do not tolerate the supply of oxygen.
  • There are also wines that can be left to rest in the carafe for an hour or more in order to preserve the full range of aromas. Young red wines are preferred to be decanted. White wines such as Riesling, Burgundy or Chardonnay are also good for decanting.
  • It is also advisable to cool the carafe beforehand.
  • It is essential to decant old wines with sediment in the wine. When decanting, the sediment is now separated from the wine.
  • Thinking bottles have more style and ambience and look good at a celebratory dinner.

What is wine tasting?

To taste means to taste the wine. This is what you mean here Seeing, smelling, tasting and chewing wine.

  1. About a fifth of the wine glasses are filled with wine. Do not use glasses that are too small to allow the scent to develop.
  2. Now check with your eyes, hold the glass a little crooked.
  3. When you smell, you absorb all the scents and aromas.
  4. Swivel the glass, streaks form, the "church windows" on the glass walls. More alcohol and more mature wines form thicker "tears" and could also indicate a higher sugar content. Panning reveals how thick or thin a wine is.
  5. Now you can try the wine.
  6. The first sip should be evenly distributed over the tongue. Push the wine around with your tongue for a while in your mouth until the wine has warmed up slightly. One also speaks of chewing the wine due to the movement of the mouth through the tongue. Then swallow the wine first.
  7. After swallowing the "Departure" rated. If the wine still tastes on the tongue after swallowing, this is the finish. Depending on the length of the aftertaste, it speaks of a short finish (around 4 seconds) or a long finish (from 12 seconds).

More tips for wine tasting:

  • Start with the light white wines, followed by the reds.
    • Light wines have a lower alcohol content and fewer extracts such as sugar or tannins.
  • In between crying, neutralize your mouth by drinking water or eating a piece of bread.
  • More than 15 wines should not be tasted, otherwise the taste can no longer be well absorbed.

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