HiCoup HiCoup Pourer Руководство пользователя - Страница 12
Просмотреть онлайн или скачать pdf Руководство пользователя для Кухонная техника HiCoup HiCoup Pourer. HiCoup HiCoup Pourer 14 страниц. Wine aerating pourer
Печатать страницуWine Aeration Group #4: Vintage Ports
Vintage ports, or "Porto", should not be confused with regular ports.
Although both are delicious, "Porto" has the distinction of being aged for around twenty-
some years.
So - what do you think you'd want after twenty years cooped up in a wine bottle? Some
AIR, right? Some ROOM to BREATHE!
And that's the case too with Portos. Not only because after so much time in the bottle
the air exposure helps expose the flavors faster, but also because of the built up
sediment on the bottom of the bottle - much like what we've already discussed with
regular aged reds.
So like with the aged reds, let a Porto stand upright for several days
before aerating it.
Wine Group #5: Wines that defy the rule - and DON'T need aerating
Most wines in fact, don't need aeration as much as people think. The following reds, as
noble and wonderful as they are, do not need fancy decanters:
Light-bodied, naturally less tannic reds such as: Pinot Noir, Burgundy, Beaujolais, and
Cotes du Rhone, lighter Zinfandels, and lighter-bodied Chiantis, and Dolcettos.
Red wines in the under $12.00 price range. They're produced for quick easy
consumption, and are almost always lighter-bodied in character.
Tawny ports & regular ports - These ports should already be free of sediment and ready
for a good party whenever you are.
Aerating the proper wines - and letting the rest be without aeration - is a simple skill to
learn and one that will quickly improve your wine drinking experience and your overall
wine knowledge, as you make the most of each wines unique offerings and flavors.
It's perhaps the quickest way to graduate from wine-drinker to wine-lover...without
skipping a beat in between.
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