MAG­NUM OPUS

Pro tips and in­for­ma­tion

Food & Drink - - WINE BIG TIME -

SAFE AND SOUND “Larger bot­tles have thicker glass and keep wine safer from light, tem­per­a­ture fluc­tu­a­tion and trans­porta­tion,” says Zoltan Sz­abo, som­me­lier and wine con­sul­tant.

WHITE FLAGS Since there is less ox­i­da­tion in a large bot­tle, “mag­nums tend to age a lot more slowly and cer­tainly keep whites and Cham­pagnes fresher,” says Lorie O’Sul­li­van, som­me­lier at The Ritz­Carl­ton Toronto.

PREP SCHOOL Set bot­tles of red up­right the day be­fore, so sed­i­ment set­tles. Al­low sev­eral hours to fridge­chill large whites or up to an hour in an ice bath. “Use a sink or tub,” says Sheila Fla­herty of im­porter Halpern Wine.

POUR TECH­NIQUE Mag­nums are heavy, so open on a low sur­face. “A table, not a coun­ter­top,” says Ser­guei Kourokhtin­e, maitre d’ at Toronto’s Le Notre Bistro. Pour with one hand at the bot­tom, thumb in the punt (dent), and one un­der the neck.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.