HOW TO GET THE BEST OUT OF YOUR REDS
The perfect wine glass goes a long way towards the perfect glass of red, but it’s not the whole story. “There are many simple things you can do to get more out of the wines you love,” says Mark Baulderstone, Managing Director of RIEDEL Australia and New
GETTING THE
TEMPERATURE RIGHT
Ever smelt a wine and felt like your nostrils were burning? “That’s the alcohol aromatics taking over, an effect that can arise from serving wine at the wrong temperature,” Mark says. “The concept of ‘room temperature’ comes from the ambient temperatures of medieval European castles. Today we heat our houses to around 21–23°C, which is too hot for our reds.” An easy trick is that if it’s warm enough to have bare arms or legs, it’s too warm to store your reds on the bench. If you don’t have a wine cabinet, pop the bottle into the fridge for 30 minutes before opening it or plunge it into a bucket of ice and water for 10 minutes.
BENEFITS OF DECANTING
Every red wine will benefit from decanting, Mark says. Traditionally, mature reds were decanted to separate the wine from any sediment and provide gentle aeration after 10-plus years in the bottle. However, young reds also benefit from decanting, which makes them smoother and rounder, emulating the ageing process. Mark recommends opening older wines an hour or two before serving, letting the wine flow smoothly and slowly down the walls of the decanter. Younger red wines, on the other hand, are more resilient. Turn the bottle upside down and let it vigorously splash into the decanter to burn off as much carbon dioxide in the wine as possible.
CHOOSING THE RIGHT GLASS
The world of wine is based around varieties, and this is the joy of what wine offers, Mark says. Every variety is unique, and the only glassware designed to give you the optimum experience is a RIEDEL Grape Varietal Specific glass. “The joy of the process is that when you use the right glass for the specified variety – whether it’s pinot noir, cabernet or shiraz – your wine will be harmonious and enjoyed as the winemaker intended,” says Mark. “Our number one rule is to never compromise on the wines you love.” ⬤