The definition of decanting is simply, moving the wine from one container to another. There are a number of reasons for doing this.
The first is to separate any sediment in the bottle from the wine. Any sediment left in the bottle will tend to give the wine an astringent, bitter flavor. This is especially true of older wines. Wines over ten years in age will have an excess of sediment.
The second reason is to create a swirling effect to expose the wine to oxygen. This enables the wine to be exposed to air and allow the tannins to be broken up and make the wine more”lively”. It also releases the aroma of the wine.
For new wines, the process is easy. Put the bottle in an upright position for a few days allowing any sediment to settle and pour it into a decanter-a glass receptacle. Even with a new wine, the longer it is exposed the better the taste and aroma will be. New wines benefit more because the process of aging has not had time to take effect.
Because of the aging effect, older wines do not need to be overexposed to oxygen and could be ruined. Older wines- depending on the type of wine-should be consumed immediately after decanting.
If you do not have time to let the wine sit for a few days, you can hold the bottle in front of a flame so that you can see the sediment and stop poring. Always wipe the neck of the bottle to remove any extra sediment. What is left may be strained into a separate container.
Clear crystal with no pattern is a good choice for decanters. Make sure they are clean and free of any wine residue. Do not use soap and clean after use with crushed ice and coarse salt.
References: NY Magazine & Cellar Raiders
Local sourcing is a hot topic in the food industry and it is a reality not just in large cities but here in Bridgeville at the Heritage Shores restaurants. On Thursday, July 12 members of the food and beverage focus group visited the Baywater Greens hydroponic farm in Salisbury where we are now buying our Spring Mix for the garden salads and Bibb Lettuce (possibly with more products in the future). Owners were welcoming and the group was impressed with the organized and clean surroundings.
From spring through to Thanksgiving we are fortunate to have more and more farm markets
right here where we can purchase fresh produce. But hydroponic growing allows for a 4 week turn around, year round. What would take 6 acres of land to grow is grown at Baywater Greens in a building that is only ¾ of an acre. The ability to control additives, run off, insect damage are obvious advantages.
Walt Disney was the first to experiment with the concept of hydroponics at their famous Epcot center. While Baywater Greens currently only produces certain types of Lettuces and leafy Greens, Epcot Center has proven you can grow almost anything hydroponically, and even make special shapes out of the produce! Epcot has been growing Hydroponic plants for well over 25years.
Next time you dine at Passwaters or the Tavern enjoy a fresh, flavorful locally sourced salad.
By: Bill and Peggy Atwood
http://baywatergreens.com/
Come on……..
Its wine it’s supposed to be FUN!!!
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Pouring Wine: Be sure to only pour about ¼ of a glassful. Give it a good swirl.
Color and Appearance: Note the overall color, the depth or opacity of the color and the clarity.
Wine Aroma or “The Nose”: Take a good “whiff” of the wine (don’t be afraid put your nose right in there). Start by naming the fruit aromas next try describe the other aromas as in earth, wood, smoke, etc. Does it entice you to take sip?
Wine flavor or “The Mouth”: Take a sip….let it linger in your mouth. Is it sweet or dry, is it light bodied or a BIG full bodied wine. Are the noticeable tannins (the drying, astringent feeling you get in your mouth)
Finish: Pay attention once you have swallowed. Does it linger attractively on your palate or does the flavor die away quickly.