correct label wine to be served, serving and tasting

If the bottle of wine is, it should label wine labels to see if the manufacturer and the year corresponds to the order. The restaurant can be a particular year and replaced by another year. It makes no difference to you. However, if you wanted to know before tasting wine and a substitution was made, it is certainly a difference. In this case, you should order a different wine.Another year could be trivial, if there is a simple Cotes du Rhone, but significant, and if you were ordering a 2000 Bordeaux and received a 2002.

Temperature

Wine Pourer

Check if the temperature is satisfactory. White and rose wines are best slightly chilled to 50 degrees. A bit 'too cold than too warm for red or white. It is questionable wine label request to a bucket of ice to cool both whites and reds, and do not hesitate to do so if that's what youprefer. But the traditional wine label to put it in a bucket of ice compromise your experience, white wines are more texture and flavor release as it heats the glass to try. The exception to this would be a modest when the wine drunk in a hot day. A little red wine brought to the table is a good cold storage, you can always warm the wine glass in hand drawing andTurbulence.

correct label wine to be served, serving and tasting

Cork

If the bottle is opened, the sommelier is to wine etiquette, wine properly present the cork to the person who requests it. The harvesting of cork should match the vintage on the bottle. Visual examination often reveals little of the cork, a cork looking pristine is a bad wine and a delicious wine comes from a cork is decaying as.

Sniffing the cap can be, earthyTastes in mind, but you hear the bark of a tree. Many of the bottle has been mistakenly returned because the molds for the top of the cap. This will affect the wine, it simply means that the bottle is not wet basement gained in the company prior to publication, which is a good thing.

Swirl & Sniff

The correct procedure is to require that the label of the wine sommelier then try to order a small amount of wine for the peopleGently swirl the wine. The wine in the glass to release the scent, give it a sniff and then taste. If unexpected or unpleasant odor, sommelier should recommend further airing of the wine in this case, the off odor "dissipate, or replacing the bottle. Unfortunately, it is sometimes difficult to distinguish between funky aromas that are inherent in certain wines and distinguish similar odors are the symptoms of a defect. Proper wine etiquetteis to consult with the sommelier. If you smell musty aroma reminiscent of a "damp basement" of the wine is "corked, in the sense that there was a moldy cork tainted by. Unfortunately, the form is not visible and not necessarily the champagne musty smell. Because stigma are different levels of cork stoppers for wine can be opened or stinky fruit character is somewhat 'muted. If you feel this is the situation, send the bottle back immediately. If you are unsure friendlyask the sommelier for advice, all in accordance with the label of the right wine.

Decanting

There are two reasons to decant a wine: (1), Wine separate the wine from the sediments year-old port or red event, or (2) 20 to open one and the tannins of a young red wine swirling. Decanting and wine by the glass, before it is a much better job than opening the wine two hours and let the wine"Breathe," which can not in most restaurants in practice. White and sparkling wines have rarely truce Tools. It is not the right label or an acceptable practice to return the wine, just because I do not like as much as you might have.

After enjoying a've taken the proper etiquette sign saying "Thank You" is OK "or a signal for the beginning of the cast sommelier." Wine etiquette says that the glass is filled to about one thirdof wine to leave enough space around the post. Sparkling water or along the side against the glass to preserve bubbles.

Etiquette may unnecessarily, but it seems that wine etiquette right experience the total effect of the wine. Drink the wine and etiquette all its complexity to the wine slowly enjoyed the experience, so that the product fully before being evaluated e.

correct label wine to be served, serving and tasting