Most winelovers would like to say that they always open a bottle of wine using proper technique. That said, many times necessity (aka lack of an opener) overrides technique, and the vinous will takes over. Personally, I have been know to open a bottle of wine using a self-created method I call “pigeage-bouchon” or punching down the cork with a sturdy chopstick. It may not be pretty, but it gets the job done.  Stuck without a corkscrew in a formal setting? No worries.  I once co-hosted an event with the infamous Chef Georges Perrier at Le Bec-Fin, and witnessed his dramatic attempt to saber a bottle of Champagne in front of 100 guests; he did so without spilling a single drop or bubble. We all know that opening a bottle of wine with a corkscrew is the easiest and most correct way to remove the cork. Simply place the knife of the waiter’s friend (pictured in blue in top photo) under the second lip of the bottle, cut the capsule, and screw the worm of the opener into the cork. Once inserted, the hinged pull makes it easy pop the cork using the top of the bottle for leverage. Try to remove the cork by wiggling it out instead of letting it pop. Not only is it considered rude, but a loud pop can be followed by spewing wine creating both a waste and a mess. Regardless of method, the most important task at hand is to get the cork out of the bottle, and the wine in your glass. Check out this Frechman, who (BTW) does not need to be opening another bottle of wine http://youtu.be/zv8RvNxy6uM , offering an alternative way to “get smart” about uncorking the bottle. It’s a “shoe-in.” Cheers & Sipitgood

WHY WE DECANT WINE

 Reason #1 – Letting the wine breathe: If you like big reds, then you need a decanter. Here’s why: The aroma and complexity of full-bodied, red wine actually improves with aeration (the addition of oxygen). Simply removing the cork does not allow the wine to breathe. You need to get the wine out of the bottle, so oxygen can mix with the wine. Try this, pour yourself a glass of good, quality red wine, give it a swirl, and taste it. Set the glass on your kitchen counter for 30 minutes. Then, swirl the wine and give it another sniff. By doing so, you will be able to experience first-hand how a red wine evolves in the glass.  When you decant a wine, you are increasing wine’s surface area, and thereby increasing oxygen into the wine, making the evolution process happen faster than in the glass alone. The greater the surface area the wine comes in contact with, the more oxygen is dissolved into the wine; hence the wide circumference of most wine decanters.

Reason #2 – Removal of sediment: At one time or another, we all have opened a bottle of red from our cellar only to find yucky sediment in the bottle. No worries. This is a natural part of the wine’s aging process. As red wines age, they lose color and tannin in the form of sediment. Full-bodied reds, with age of say 10 years or so, and Vintage Ports usually require decanting to separate the clean wine from the sediment.

Reason #3 – Creating a beautiful table: Whether red or white, wines in a decanter spruce up any table. And it does not have to be a formal dinner. From outdoor grilling for a crowd to simple dinner for two, serving wine from a beautiful decanter creates a fun, family-style approach to al fresco dining. We work hard to present our food in a visually pleasing manner…isn’t it about time we did so with wine?

 MARIANNE’S FAVORITE DECANTER:

While you can decant into any glass or crystal container, decanters that have a wide circumference offer the best surface area ratio for aerating a wine. At home, and at the American Wine School, I use the Classico decanter from Schott Zwiesel. It is affordable, durable, and easy to use. Cheers!

With lots of candy leftover from the Halloween season, I find myself temped to nibble a piece at the end of the day. Trouble is…I also find myself wanting a glass of vino. For me,there is no better time to uncork a simple ruby port than the start of the holiday season. From Nov 1st to Jan 1st, I find myself sipping fortifieds and nibbling on more sweets than anyother time of the year. Did I tell ya there is snow on the ground already! Yikes. Here are two of my favorite fireside sippers:

Fonseca Bin 27 Ruby Port: This non-vintage port (meaning multiple vintages blended together) is crafted using Touriga Nacional, the star grape of Portugal. The wine is a good quality, everyday port that will please the palate without breaking the bank. The wine is fortified (dosed with grape spirits) during fermentation, so the yeast does not have enough time to consume all of the sugar in the vat. The result is a fruity, spicy red that is bold, high in alcohol and sweet. Sip with your favorite chocolate dessert.

Osborne PX Sherry: One of my favorite dessert wines, this Sherry is made in the Jerez region of Spain using a sweet little grape called Pedro Ximenez (PX). The wine is fortified with grape spirit resulting in full body, high alcohol wine with a lush, rich flavor of toffee, raisins and nuts. Try with pecan pie or milk chocolate desserts. Yummy.