Open a Wine Bottle Properly-That’s It

After I gave you tips on the way to the wine champagne almost three weeks ago, today it is really something banal, opening a wine bottle. To clarify the added value of the following words: It is not a question of the actual purpose and purpose of opening a bottle. It is much more a matter of putting oneself in a high-level light and enhancing a social event.

But also the pragmatist among the willing wine owners is finally offered a small guide, if only as a final anecdote. The wine bottle is therefore always opened and the process is regarded as a small ceremony.

The individual steps are rather pre-structured-before modifications are warned: Who is untrained and maybe even nervous with the pointed utensils against the glass stings, but a risk of injury. Complete newcomers should therefore exercise something beforehand.

Release The Plastic Cap-The First Step In Opening A Wine Bottle

The film is not only to start up and pull down in lint, but must be cut horizontally and cleanly with a cut, not too far above, Small knives are suitable for this purpose. The most common mistake already takes place at this point: one makes erroneously this cut too often at the highest possible place of the bottle neck.

Why is this wrong? Otherwise, a remainder will remain, over which the wine flows during the pouring. This would also directly on possible particles with even still small residual stocks and could at worst impair the taste result and small plastic parts with flooding.Just below the grooves of the bottle neck is this cut ideal, there is also better guided and one does not slip off.

Anyone who has a straight, vertical cut at the top can easily pull any residue like a cap. In this case, no plastic stock remains. It would not be necessary to pull and “remove” small particles.

Of course, if it were unavoidable, an existing piece would have to be removed. The newcomer simply tries out these steps alone before he moves into the light of a society with the procedure.

Intermediate Step: Wipe!

Before throwing on the cork as the greatest challenge, you should take a clean napkin and wipe the glass completely. This removes any residues of wine and cork. Wine deposits are not uncommon in red wine.

The Stitch In The Cork

The positioning of the corkscrew is responsible for the further course and is only annoying to correct. In the worst case, all eyes are directed at the work and you have to work hard again. The fact that the middle of the spirals is to be introduced as parallel as possible to the course of the bottle neck is obvious.

Otherwise the corkscrew will drill into the glass and possibly even the hand. So the full attention must be given to the angle! From the point of view it is the middle of the cork, which is to be sought.

After the correct positioning may be rotated. The leverage effect is exploited and can thereafter be completed without the exertion of effort and the most important act:

Removing The Cork

If you want to avoid the typical ploppen, take a little trick. And this is also advisable, because the sound of bottle opening should be reserved in fine company sparkling wine and champagne: the last bit when pulling out can be accomplished through, slight, movements to the left and right. Due to the changed physical situation there is no pressure which can then rapidly change to this noise level.

The Sensory Ceremonial

The matter of smelling – this act is well known to us, which already suggests superior basic knowledge of the host and perhaps awakens trust. By the perception of the odor of the now opened bottle one protects its guests from unpleasant surprises in the form of cork or even modern furniture.

This control is said to have a very high probability that the content is also edible. It may well be possible that the most significant variety is also subject to a defect. But why?

The Background Of Muffy Liquids

There is always a certain process inside a bottle, which is just affected by the cork material. It is mostly due to the presence of the so-called “TCA”, where a few billionths (!) In air are already causing a chemical change. Exact values ​​for the determination of height can never be determined, because the sensory detection per person is completely differently designed.

So where should the bar be recorded in the form of limit values?Here the spirits are separated. In addition, the best wine-maker must not necessarily be the best pre-cooker – but one may start from a higher sensitization in persons with “exercise”, which also affects sensory perception.

The Final Of The Right Opening Of A Wine Bottle

After the napkin has been carefully used for the cleaning of the bottle neck also in the interior of the bottle and then finally put down, you can only get an advantage in terms of optics: namely, by placing the cork again, this time just lightly. This keeps the valuable drop still protected.

For Advanced Users: The “Waiter Method”

A quiet hand and a so-called “Kellnermesser” presupposed, not only the expert service in the restaurant or wine cellar of this kind of the bottle opener can serve. The instrument consists of three parts: lever, spindle and knife. For whom at least the first two concepts do not produce any clear associations, an on line picture of this should be provided or inquire in trade specifically.

There is usually an edge at the bottom of the bottle under the capsule. It ensures a secure hold when the knife is placed. The metal coating, ie the protective gasket made of a cutting material, must be removed in a straight cut. It can also be taken here as a capsule-usually in one piece.

The penetration of the spindle through its tip must be straight.However, since it is spiral-shaped and therefore not straight, it must be set at a slight angle. To do this, a previous try-out is enough to be able to assess the inclination in the later public opening.

Due to the immediate rotating movement, the insert is again straight and should “land” from above in the middle of the cork. By the stop, which the tip now finds, one can stop and adjust the speed as well as the direction of rotation as required. It is logical that a tip that is held too obliquely inside would bump against the wall of the bottle neck and could damage the glass as well as your own hand. It can be said that this type of corkscrew differs in the lack of safety: Corkscrews have a ring around the spindle. This risk is mitigated.

After being screwed in, which is indicated in its optimum depth by the spiral design, the lever is fixed at the end of the bottle neck. A single lifting should be enough to slowly but surely pull out the cork. Here, of course, the “popp sound” is not so easy to prevent.

For Events Away From All Etiquette

If there is a need for a fast-paced society, the “good tone” is preferred, and instead of the friends in a funny round the cork only quickly want to make a stop while no corkscrew is available, there are unclean but efficient tricks:

With The Key To Success

The goal here is to damage the cork with a key so that air can penetrate into the bottle neck. You should work from the edge into the middle. As soon as a minimum air permeability is present, the cork can be peeled loose from above.

However, there is a risk of penetration of cork crumbs. Removing them immediately, however, has no effect. This may not be the “fine English”-this spontaneous possible contribution, however, shows its entertainment value in other respects.

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