How To Serve Wine Bike Kocaoglu 2010. How to store wine Wine must be stored in a cool place away from direct sunlight. Ideally, wine bottles should be.

How To Serve Wine

Bike Kocaoglu2010

How to store wine

• Wine must be stored in a cool place away from direct sunlight.

• Ideally, wine bottles should be stored on their side so that the wine keeps the cork moist and air tight.

Serving temperatures

• The temperature at which wine is served has a tremendous impact on its taste.

• Serving wine too cold or too warm will negatively affect its taste and qualities.

• A conventional rule of thumb is that red wine should be served at room temperature while white wine should be served chilled.

• However, we need to be more precise, since room temperature varies from city to city and season to season, and some refrigerators may be set too cold.

Temperature• On average, for best results, wine must be served at the following

temperatures:Sparking Wine: 48˚F (9˚ C)

• White Wine: 53˚F (12˚ C)• Rose Wine: 51˚F (11˚ C)• Red Wine: 62˚F (17˚ C)• Slight variations of less than +/-10% are acceptable.

In the last few years, portable wine cellars have become popular. These small refrigerators can be set up at the optimal wine temperature and can store a few or many bottles of wine.

• A bottle of wine will cool 2 °C (4 °F) for every ten minutes in the refrigerator, and will warm at about this same rate when removed from the refrigerator and left at room temperature.

Temperature

• The temperature of the wine is extremely important, as it greatly affects both the taste and smell. Chilling a wine will: reduce its smell (aroma), reduce its sweetness, emphasize its acidity. and emphasize its tannin. In a fruity wine chilling will reduce the fruity taste. Warming a wine will obviously have the opposite effect (more smell, sweeter, less acid, less tannin, more fruit). Consequently, one should choose a temperature which matches the characteristics of the wine, for example:

• Red wines generally have more tannin than whites, so are served at a higher temperature to prevent the tannin from overpowering the other flavours.

• Sweet wines tend to be low in acid, so are served chilled as otherwise the sugar is too dominant

• .

Temperature

• If you have a white wine with an unpleasant smell (or taste), chilling it will tend to mask the smell.

• A wine (red or white) that is to tannic can be served warmer to hide this defect.

• Older wine tends to be less fruity than younger wine. If you are one of the many people who prefer fruity notes in their wine, you may want to serve older wine a bit warmer to bring out its remaining fruit aromas

Correct temperatures

• Wine Style Serving Temperature (degrees C)• Strong red (e.g. Bordeaux) 16-18• Medium red (e.g. Burgundy) 15-17• Light red (e.g. Beaujoulais) 11-13• Full, dry white (e.g. a fine Burgundy) 13-17• Medium, dry white (ordinary Burgundy) 11-13• Full, sweet wines (e.g. Sauternes) 8-12• Champagne 6-10

How to open a bottle of wine• There are many different kinds of corkscrews, however my favorite is

still the traditional waiter's corkscrew:The traditional waiter’s corkscrew has four components:

1) The main body, usually slightly curved to fit better to the palm of the hand.2) A fold-away foil cutter blade.3) A screw4) A hinged lever, to provide leverage so the cork can be pulled up and removed.

How to open a bottle of wine• To open a wine bottle, we must first use the blade to cut-off the foil

around the top of the bottle. Be careful to remove enough foil (about ½” from the top) so that the wine doesn’t come in contact with the foil when the wine is poured.

Next, insert the tip of the screw at the center of the cork’s surface and insert the rest of the screw by slowly turning clockwise. Don’t introduce the screw all the way through the cork to avoid cork particles falling in the wine.

Finally, rest the small hook in the lever on the tip of the bottle to create a pivot point and pull out the cork.

What kind of wine glasses should you use

• Wine glasses must be plain and transparent, so that you can appreciate the wine’s color, and made of glass or crystal. Wine glasses must also have a stem to hold the glass without warming the wine with the heat of your hands..

While some people advocate the use of different glasses for wines from different grape varieties, I prefer to keep things simple with three glass options: glasses for red wine, for white wine and for sparkling wine

Wine glasses• Red wine glasses

are wider, with a very large bowl, since red wine needs to be swirled around to come in contact with the oxygen, and benefit from a larger area of contact with the air.

• White Wine

White wine glasses are tulip shaped. They are smaller than red wine glasses. The reduced surface area of contact with the wine.,

• Sparkling Wine Sparkling wine glasses are small and flute shaped (tall and thin). The reduced surface area of contact keeps the wine colder and the flute shape allows for the proper development of bubbles.

How to decant wine• The process of transferring the wine from one container (bottle) to another (decanter)

greatly enhances the qualities of almost any wine. Although the process of decanting is recommended for older wines, it can also make younger, less expensive wines come to life.

Decanting wine serves two purposes:It allows you to separate older wines from their sediments, which if left in the wine would impart a bitter, astringent taste.

• It allows the wine to slowly come in contact with the air, aerating the wine and making its complex aromas and flavors come to life. Decanting young wines is easy: just pour the wine directly to the decanter and let rest around 15 minutes before serving.

Decanting older wines is slightly more tricky because you must be careful not to pour the sediment.

How to decant wine• You start by letting the bottle rest in an upright position for several hours

(or even days) so that the sediment collects at the bottom. You then open the bottle and start pouring the wine slowly into a decanter against a good light (you can use a flashlight), to make sure that no sediment is poured.

• Towards the end of the bottle the sediment will start creeping up, at which point you must stop pouring. You can either discard the remaining wine or strain it into a wine glass using a coffee filter.

• Similar to wine glasses, decanters must be plain and transparent, so you can appreciate the wine. To clean your decanter, use very hot water only (no detergent). You can also use a mixture of crushed ice and salt and rinse with abundant cold water.

How to pour wine

• Wine must be poured slowly toward the center of the glass.

• The glass should be filled only up to slightly below the widest section of the glass (usually less than half a glass), so that the guest can swirl the wine without risk of spillage (see section Tasting Wine).

• Finish pouring the wine tilting the tip of the bottle upwards and slightly rotating your hand, so that the wine doesn’t drip.

How to taste wine

• The first step when tasting one is to inspect the cork. • The cork must be intact and the only trace of wine must be

at the bottom of the cork. • If the cork appears moist, cracked or has wine stains on the

sides or top, it most likely means that the wine has been exposed and is not in good condition.

• Another possibility is that the cork is hard and dry; a dry cork won’t be air tight and may be the sign of an exposed wine. You can also give the cork a quick sniff to see if you detect a moldy smell, which is a sure sign that wine has gone bad.

Cork contd.• If the cork seems OK, the next step is to pour a small amount of wine into the

glass and swirl it vigorously by lightly pressing the bottom of the glass against the table and follow with a circular motion of your hand (be careful not to spill the wine).

• By swirling the wine, you will increase the wine’s surface of contact with the air and allow it to release its aroma.

You can then pour more wine into the glass (about one third full, but never more than half) and proceed to enjoy your wine. If you have guests, serve the women and older persons first, followed by the rest of the people and you at the end.

You can continue to swirl the wine and bringing your nose close to the glass to feel the wine's aroma before sipping it. This short video will teach you how to do it:

How to store an open bottle of wine

• You can store an open bottle of wine in the refrigerator for up to 5 days without a negative effect on the wine's taste.

• Just remember to remove the bottle from the refrigerator with enough time for the wine to achieve its optimal temperature.

• As a rule of thumb, wine will warm up 4 degrees Fahrenheit every 10 minutes. If you know the temperature in your refrigerator, you can easily calculate how long you must wait before drinking the wine.

How to Serve Wine in a Restaurant

• When a guest pays a 300 percent markup to drink a nice bottle of wine in a restaurant, he expects a bit of pomp and circumstance to help him justify the decision.

• That is where you, the server, come into the equation.

• Don't be nervous that all eyes are on you, fumbling with the cork. Having a smooth pouring technique helps you make the meal more memorable. Read on to learn more.

Instructions

• Step 1• Bring the appropriate number of clean glasses

to the table. If you are bringing them from the bar, check each glass for spots and lipstick around the rim before you go. If you serve the glasses first, you can get rid of your tray before coming back with the wine, leaving both hands free to open the bottle.

Step 2

• Present the bottle to the person who ordered it, referred to as the "host."

• Cup your hand under the punt, or the dented bottom of the bottle, and allow the neck to rest in your forearm with the label facing outward.

• Holding the wine in this cradled position, stand near the host and announce the vintage, name and varietal of the wine.

Steps 3 and 4

• Step 3• Open the bottle using your wine key.• Step 4• Offer the cork to the guest. • Some customers like to examine the cork to

make sure it is not damaged or sniff it. • Others will decline, in which case you can set

the cork on the edge of the table

Steps 5 and 6• Pour 1 oz. in the host's glass for her to taste. • At this point in the proceedings, the host will probably swirl and

sniff the wine to make sure it is good to drink. • Most of the time, it will be. As the host tastes, take a step back

from the table and hold the wine with the label still facing outward.• Step 6• Move clockwise around the table, pouring ladies first. • Then, move around the table the second time to pour the

gentlemen, always ending with the host.• When pouring, hold the bottle by the bottom and tip the neck

down to the glass. After pouring each glass, gently wipe the lip of the bottle with a cloth napkin to prevent drips.

Step 7

• Leave the bottle with the table if there is still wine left.

• For red wine, place it on the table with the label facing outward, towards the rest of the restaurant.

• White wine, place it in a chiller with a napkin hanging over the edge

Order of serving wine

• Light wines are generally served before strong ones. The reason behind this is that if a strong wine is served first, it leaves a taste in the mouth which will interfere with the taste of a lighter wine. More specifically:

• White wine is normally served before red, as red wine generally has the stronger taste

• Young wines are normally before old, as old wines tend to be more powerful

• Dry wines before sweet, so that the sugar of a sweet wine does not impinge on the taste of a dry wine

Order of serving wine

• Light reds before heavy reds • If wine is being served with food, in order to match the wine to

the food it may be necessary to break this guideline. • For example, many people enjoy a sweet wine with foie gras,

which is served as an appetizer. • In this case, a glass of water will help to clear the palette

before the next wine course. Also, if one is breaking this guideline, one probably doesn't want the follow-on wine to be an exceptional bottle (e.g. one might serve a white wine after a red, but it would be a shame to serve an expensive white immediately after a tannic red as the subtly of the white for which one has paid will be lost).

Turkish Wine: Tasting: Narince de Tokat 2006• Wine Evaluation:

• Look: Very clear and pale lemony-yellow with translucent edges. Bright with no sediments nor mineral deposits. No tears on the glass wall.

• Nose: Clean without any off odor. Medium intensity with more pronounced aromas of grape, grapefruit and cream of tartar with hints of peach/apricot in the background. Secondary bouquet of oak and toast.

• Taste: Dry with crisp to tart acidity. Medium texture/body. Light to moderate flavor intensity of citrus with herbal and mineral notes and oak in the finish. Light spiciness.

Comments

• Enjoyable wine, best when served chilled around 40°F to keep the tartness to a minimum.

• It is a pretty straight-forward wine that is not too complex but one that needs food to complement its character.

• The first impression shows crisp and tangy aromas of citrus and minerals and a somehow oily-smooth texture, most likely due to the alcohol level (13%). Its finish is short but clean and brings out the oak.

Comments contd.

• This wine will nicely complement food such as seafood with tangy sauces like white fish with lemon or herb sauces (lemongrass, sorrel), shrimp cocktail, grilled oily fish (tuna, swordfish), or simple preparations of chicken with herbs or garlic.

• It can also be served with fresh cheeses such as Feta, young goat cheeses, fresh Mozzarella, herb and/or garlic flavored cream cheese.

• Other complementary foods to serve with Narince are raw or cooked vegetables like cucumber salads, yogurt or creamy dressings, vegetables with dips, vegetable quiches or stir-fry.

Turkish Wine: Tasting: Cinsault de Thrace 2006• Tasting Notes: Wine information

• Name: Angora

• Cinsault de Thrace

• Vintage: 2006

• Grape(s): Cabernet Sauvignon, Gamay and Cinsault

• Region: Aegean and Thracian

• Producer: Kavaklidere

• Alcohol level: 13%

Wine Evaluation:

• Look: Deep garnet color, with purple/amber shade. No sediments of any kind. Many narrow and lingering legs on the glass wall which may make one expect a full bodied, viscous wine.

• Nose: Clean without any off odor. Medium to pronounced intensity with upfront fruit aroma including blackberry, black cherry (Dr. Pepper like) and light raspberry notes. Secondary earthy/sweet bouquet of violet and rose with toffee/caramel and light honey.

• Taste: Dry with refreshing to crisp acidity. Medium texture/body. Medium to full flavor intensity with surprisingly smooth balance of tannins, acidity and texture. Straight-forward fruit on the attack developing quickly to a bouquet of light spice, toffee, soft tannins and traces of oak with a surprisingly short finish.

Comments• This is a very unique blend that combines very different grapes into a surprisingly pleasant and

versatile wine. • The Cabernet gives the back-bone and structure with tannin and earthy notes, the Gamay

comes out with its floral and fruity flavors and the Cinsault binds everything, adding a bit of spice and warmth.

• If you like Cabernets or Merlots but think they are too tannic and complicated, if you enjoy straight Gamay but find it too floral and hard-candy-like and if you love Shiraz/Sirah but are too intimidated by and sensitive to its heavy and overpowering punch, this wine is for you!

• This 2006 would probably reach its full potential with another year or so in the bottle but it is excellent right now. Just make sure you decant it if you drink it younger.

•Serve it with most grilled or roasted foods, preferably with savory accompaniments: grilled or roasted lamb with rosemary, rotisserie chicken with thyme or Italian herbs, marinated grilled zucchinis, squashes and bell peppers.

• Eric

• 2009 Copyright. Foods of Turkey

Kavaklidere Ancyra Series - Öküzgözü Red Wine

• Grape: Öküzgözü Colour: Bright and lively ruby Aroma: Pronounced with fresh red fruits, showing red cherry and strawberry aromas Flavour: Concentrated, well-balanced with soft tannins, delicious and long

Detailed information."Ancyra", worldwide known ancient name of the capital city Ankara is given to our red wine produced from the distinctive Eastern Anatolian red grape variety “Öküzgözü”. Ancyra Öküzgözü is delicious, mouth filling and long wine on the palate with intense red fruits aromas of “Öküzgözü” grape. This wine is best served at 14 -16 °C and matches perfectly with pizza alla Turca, grilled red meats, Bolognese pastas, cold red meat plates and lasagne.

Awards:Competition Wine Year Award CONCOURS MONDIAL DE BRUXELLES Ancyra Öküzgözü 2007 2008 silver medal DECANTER Ancyra Öküzgözü 2007/ 2008 “commended

Turkish Wine: Tasting: Yakut Öküzgözü 2007• Wine Evaluation:

• Look: Clear and deep bright ruby color with lively purplish-pink shade. No sediments nor mineral deposits. Few tears on the glass wall, developing slowly.

• Nose: Clean without any off odor. Intense aroma of blackberry, raspberry and cherry developing into aromatic and earthy bouquet with some mineral tones.Taste: Dry with refreshing acidity. Light to medium texture/body with a balance of soft tannins, fruit, earthiness and hints of violets. Clean and balanced finish.

Öküzgözü

• This wine is not too complicated but well-structured with straight-forward fruit, soft tannins and a fresh note that makes it easy to drink. Let it breathe a little and its bouquet develops into a slightly more aromatic and earthy flavor combination. It is best served around 65º.

• This wine would pair well with grilled and aromatic dishes, whether meat or vegetables such as grilled & marinated peppers, eggplants, artichokes… or varied natural antipasto items and tangy cheeses.

• I would also suggest to cellar this wine for another 3 to 4 years to give it the time to reach its peak.

ÖKÜZGÖZÜ

• This precious grape originated in the provinces of Elazığ and Malatya. The grape, which ripens from the mid of September to mid-October, has black colour and large berries. Öküzgözü was used for wine making and as a table grape by Armenians for thousands of years.

• Wines produced from these grapes have soft tannins, high acidity, good balance, richness and elegance. They reveal red fruits aromas (cherry, sour cherry, jam), black mulberry and earthy aromas. Both young and ageable wines can be produced from Öküzgözü. This grape is suitable for oak maturation

ÖKÜZGÖZÜ

• After experimentations and researches that began in 1995, the potential for quality that Öküzgözü wines possessed was realized and in 1999 Kavaklıdere produced its varietal wine, Prestige Öküzgözü. Kavaklıdere Winery has made this indigenous Anatolian grape its own and continues with its efforts to improve the quality and increase its production. Öküzgözü grapes are grown in Kavaklıdere’s Elazığ, Aegean-Pendore and Cappadocia-Gülşehir vineyards.

• Sade Öküzgözü: the first quality wine to be marketed in a screw-cap bottle in Turkey, Primeur Red: released on the market each year on the 3rd Thursday in November, Tatlı Sert Red: Turkey’s first liqueur wine made with the port method and Ancyra Öküzgözü are varietal wines produced solely from the Öküzgözü grape are put on sale.

• Öküzgözü grapes are also used in the blend of Selection Öküzgözü-Boğazkere and Yakut wines.