How To Taste A Wine: Mise En Place And Choice Of Glass

ESTABLISHMENT

La Mise en Place, literally "put on the spot", is a French expression used in the restaurant business to indicate the preparation and setting up of all the material necessary for a correct arrangement of the table setting, depending on the service that you will have to carry out.

There are rules very specific to be respected for a self-respecting mise en place.

Ingredients, number of courses, presence of sweets or fruit are factors on which the choice of dishes, crockery and glasses depends.

Let's focus on the latter whose maximum number at the table is 4 units.

In the event that there are more wines, only the glass of water will always remain in its place; the other glasses will be gradually replaced during the meal by removing one and replacing another.

THE WINE GLASSES

Each wine, in order to release all its aroma and be appreciated at its best, he must have his chalice.

 

White, red, sparkling, still or full-bodied: which glass to use?

They must be of excellent workmanship: generally crystal or superior sound glass, with a thickness that does not exceed one millimeter and without logos or decorations so as to praise the colors.

The chalice is divided into: base, stem and upper cup.

It is the latter that makes the difference.

The balloon is the glass used for structured and aged red wines.

Its design, characterized by a wide opening and a rounded shape, allows the wine to breathe and have the right oxygenation to enhance its taste and aromas.

Slightly larger are the Rhine, the right compromise between tulip and burgundy, used for structured whites, young reds and rosés.

For those who love young whites, a tulip glass or Sauvignon glass is used, the opening of which towards the outside allows the wine to converge on the sides of the tongue, favoring the correct perception of the sour taste.

The Flute, whose shape allows carbon dioxide to be released in the right way, is used for classic method sparkling wines, semi-sparkling wines and prosecco.

Aromatic and sweet sparkling wines are served in the cup also called Asti cup.

Never serve two wines in the same glass.

USEFUL TIPS

For shiny and shiny glasses, polishing is very important.

You need to have a lint-free cotton or linen cloth.

It is recommended to keep them carefully above the water vapor; and then move on to the rubbing phase with the cloth.

After use, proper hand washing of the glasses with warm water and a mildly aggressive detergent is recommended.

Even if washing in the dishwasher is recommended, the mechanically washed glass could break.

In the case of stubborn stains, use diluted white vinegar and rinse carefully.

---