After the successful red wine tasting event in March , Alexandra ( a professional oenologue from France ) and Sabrina ( a professional sommelier from Italy ) offered a second edition of white wine tasting last May . These events included a presentation on the wine process , and the lucky participants in both events had the opportunity to taste and compare 6 top quality wines ( 3 from France and 3 from Italy ).
If you have missed these exclusive events , here are some tips on how to taste your wine at home and how to impress your guests during your summer garden parties :
First of all , your wine should be at the correct temperature . Mostly 10-12C for white wines and rosé , and 12-18C for reds . Our experts explained how important it is to open the bottle well before tasting it , and that the amount of time would vary depending on its age . For reds , the older the wine is , the longer you will need to open it and rest in the decanter . They confessed also that a white wine would need to be opened just half an hour before tasting it .
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example is to associate Sauvignon Blanc with an asparagus frittata or a gazpacho . The acidity of Sauvignon will mostly allow you to combine many spicy dishes . Are you a sushi lover ? Then , try it with a Pinot Grigio or Pinot Gris . For this one , they firmly recommend avoiding pairing with foods that have high acid content , such as citrus fruits or tomato-based recipes . |
Finally , if you prefer champagne or sparkling wines , I ’ m sure you won ’ t miss our next exclusive tasting event at the end of October . So , do check our Facebook page for more information and make sure to book your experience ! |
Turkish lunch |
Italian lunch
Dutch coffee
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Don ’ t forget that there ’ s a firm scientific basis for associating certain flavours in wine with non-wine things . For example , Chardonnay should never be associated with strawberries , eggs or oysters ! But likewise with crustaceans as the salmon and passion fruit on a bed of fresh cheese would match perfectly . Another |
Greek lunch |