I came across a Wine Folly piece today titled, 7 Basics to Serving Wine and Glassware. I'll be covering all seven of these basics (and more) during my seminars at this year's Fraser Valley Food Show, Oct. 3 - 5 at Tradex in Abbotsford:
- A proper glass will make any wine taste better
(While a jam jar is functional, shapes and sizes [in wine as in life] do matter.)
- Wine tastes better served slightly cool
(Think about room temperature before the advent of central heating.)
- Perfect the ritual of opening a bottle of wine
(There are some ways that are wrong ... just wrong.)
- Nearly every red wine tastes better decanted
(However, pouring wine into and out from a decanter isn't necessarily the same as decanting.)
- How much wine to pour into the glass
(Bigger doesn't mean more. Really.)
- Holding a wine glass
(But what if it's a stemless glass? Glad you asked.)
- How long does leftover wine keep?
(What on Earth is leftover wine?)
Want to swirl-sniff-sip with me? Choose from five wine-tasting seminars, or make your way to all of them:
- Sniff, Swirl, Sip: Tasting Wine for Pleasure
A fruity, friendly Wine 101 seminar.
- This Wine, That Cheese
Wine lovers taste and learn why some wines work better with some cheeses.
- Travel the World with Wine
Flavours and styles: Wine is a window to the world.
- The Case for Wine and Sausage
Sweet, salty, spicy: Wine loves them all.
- Breakfast Wine
Benedict, bacon, and oatmeal? You bet!
If you like wine and wine stuff, visit Wine Folly for all sorts of information and fun infographics.
À votre santé!
Copyright © 2014 Kathleen Rake. All rights reserved.