![]() Port, either in bottle or decanter, is traditionally passed from right to left or clockwise around the table. Very often in busy restaurant kitchens the glasses will be taken directly from a washing machine which has used strong detergents, and possibly wiped dry with a dishtowel that might not have been too fresh. If you suspect the wine is off, you might first ask for a fresh, empty glass – and sniff the glass before transferring the wine. In this case you should request a white wine glass and transfer the wine. Too often restaurants offer Port in a very small cordial glass filled to the brim. In a RestaurantĪlthough Vintage Port is generally served after a meal and therefore in smaller quantities than dry wines, it should still be served in good sized glasses. If the glassware has been in storage, it may have picked up off odours from a cardboard box or the cupboard. If they have just been washed, there may be a lingering odour of dish washing detergent, or detergent (or worse!) from the tea towel used to dry the glasses. Before you serve your Port, sniff the empty glasses. ![]() One other aspect of glassware too often overlooked: cleanliness. The standard ISO technical tasting glasses work, or of course the specialised Vintage Port glasses developed by the Austrian glass producer, Riedel, are ideal. The ideal Port glass is tulip shaped and will allow you to swirl and air the wine in the glass so that the aromas and colour can be appreciated to the full. The pleasure of Port comes in large measure from being able to savour its lovely aromas – and aromas are a large component of taste sensations. Older wines, more than 40 years, tend to be more fragile and are likely to lose their freshness and complexity after a relatively short period of time, and should be enjoyed on the occasion of their opening. Use of a Vacuvin™ wine stopper may extend its life a little further. Like all great wines, Vintage Port should ideally be enjoyed within a day or two of opening. If you are thinking of all the literary allusions to warming Port (or other wines) by the fire, remember that up until the mid 20th century or later, houses were not centrally heated and could be as cold or colder than modern cellar temperature recommendations. straight from the cellar) and the wine will not release all its aromas and flavours, too warm (20° or more) and it may appear unbalanced or a little spirity on the nose. The difference lies within the precision.Vintage Ports are best served slightly below modern room temperature: 16° to 18° Celcius (or 61º to 64º Fahrenheit). “PREMIUM” defines the advantage of a machine blown RIEDEL glass vs. Premium machine-made and dishwasher safe. Based on the handmade Sommeliers range, machine production means Vinum can be offered at a more accessible price. Riedel, Vinum was created to ensure every wine lover could afford varietal-specific glassware. Designed in 1986 by 10th generation glassmaker Georg J. Vinum is RIEDEL's basic varietal specific stemmed series. The glass combines all the positive characteristics established by research, emphasizing harmony and concentration of fruit. ![]() ![]() The Port glass is perfect to highlight the rich fruit and sweetness characteristic of port.ĭuring a series of tastings conducted in London and Austria, some of the world's greatest port experts selected this glass as the ideal shape. ![]()
0 Comments
Leave a Reply. |