I’ve just come in from a lovely Friday night out with hubby. It was a long, but wonderful week, and I was ready to get away from the computer. Of course, always in the back of my mind, I’m thinking of the next story to write and I’m constantly on the watch for some seemingly mundane thing that is really full of meaning, just waiting for me to unearth it.
Restaurant wines may very well be very expensive. My favorite wine etiquette suggestion is that it’s perfectly satisfactory to take your own bottle of wine to a restaurant (where allowed by law – and you’ll probably need to pay a ‘corkage’ fee for the restaurant employee to open and serve it for you). Be certain to find out upfront how much the restaurant charges for the corkage fee to steer clear of fainting when you get the check. At high-end restaurants it may be somewhere around twenty or twenty-five dollars.
As mentioned before, simply deboucheur bruxelles the bottle is not enough. You need either a decanter, or just a wine glass. To let the wine breathe, pour it into the decanter or the wine glass from as high above as you are comfortable with. This is why the decanter helps — unless you have a very large wine glass, you probably are not going to be comfortable pouring from any higher than six inches above the glass. You can use almost any wide-mouthed container as a decanter. Even a vase will do in a pinch.
3) Twist corkscrews- This type of corkscrew consists of only two pieces. It has no lever, no hinges or clamps. It uses the simple mechanism of piercing the screw into the cork and removing it afterwards.
Johan Santana was outstanding in his first start of the new season, surrendering a run on three hits while striking out seven in five and two-thirds innings. He was pulled in the sixth with the tying run on second as Edwin Encarnacion, one of the few hitters who owns the Mets’ ace, strode to the plate as the go-ahead run.
Really, the only way to tell if a wine needs to breathe is to taste it. If there is a sharpness or a bitterness that you do not like, aerate the wine for five to ten minutes and see how it tastes. If it is better, but needs more time, you can let it sit in a decanter for a bit. Unfortunately, if this is your first time serving this kind of wine or this vintage of wine, you are going to be doing a bit of guesswork.
OXIDISED – wine that has been exposed to air, which results in a change in the wine’s colour, aroma and flavour. Often a fault, some wines however (e.g. Sherry) are deliberately oxidised.
Make a seating chart. Avoid putting people who don’t get along near each other, and take into account who knows each other already. You may want to assign place cards so that your guests know where to sit.