Serving

Serving Wine

"A quality wine, as the Bairrada wine should be served with the consideration it deserves. If you can serve in any way be disappointed with it, draw conclusions completely wrong about the region that produced it, the technician who prepared the body and secured. "

Preparing the bottle

The preparation of the bottle should start several hours before the moment you intend to drink.
Any bottle of wine quality, may have particles that are not visible through the glass. For all of these particles to settle to the bottom of the bottle, it should be vertical, about 24 hours, but this time may vary depending on the wine and deposit it presents.

At what temperature to drink

The white, rosé and sparkling wines, drunk between meals or served before they are more pleasant and fresh.
Our red wines should be served at a temperature between 18 and 20 º C.
If a wine has almost too cool not taste or aroma, a red wine heated quickly loses qualities and can never enjoy them properly, so the wines should be cooled or heated gradually, should never suffer large thermal shocks should not be refreshed in a freezer or freezer with temperatures below 6 ° C. The sweetest freshest, however, should never be drunk at a temperature below 8 ° C.
Sparkling wines should be served at a temperature of 10 to 12 º C, 12 ° C whites and reds from 18 to 20 ° C.

Refresh a bottle

If you need a refreshing wine to serve immediately, plunge the bottle in a bucket with water until the same level, so that he gets all the same temperature. It can also, on a hot day, place the cups in the refrigerator but never the wine cool with ice.
Do not store wine in the fridge too long. They can take a strange smell and taste unpleasant and then preserved.

How to open a bottle

Never open a bottle without the rush and never surround yourself with a napkin. Today it is rare that a bottle breakage, but in case you happen can cause dangerous scams. When you pick up a bottle hold it over the top to see the label and deposit.
Clean the top of the bottle, remove the cap, wipe the cork, but do not wipe the bottle. If you clean the bottle of wine with a deposit can shake it and so the wine cloudy. Gently insert the corkscrew firmly grasping the bottle with your other hand. Do not exceed the cork with the spiral in order to prevent particles from falling into the wine stoppers that you have set. If you see that the cork is difficult to extract, insert the corkscrew diagonally. After removing the cork, wipe the inside of the neck.

To open a champagne bottle, hold the cork firmly without removing the muselet, spin the bottle but not from the cork which might try to twist it. This is when it is due, in a definitive way, check the condition of the wine: if there is mold on the inside of the cork and the neck is in a last warning signal, but the proof is known, once for all, if the wine is good and if you can present to guests.
It is customary when the bottle is opened the eyes of the guests, the home owner to first serve a little wine from the bottle to check the status of wine and, above all, to stay in your glass (and not the other people) cork waste eventually dropped and floated to the surface of the wine.

How to serve

When serving wine, be careful not to touch the glass of the bottle, fill the cups halfway or two thirds, in order to print a rotary motion that will enjoy the aroma. The wines, as all drinks are served from the right side of the person to drink. The reason is simple: the person serving holds the bottle with your right hand and will pour the wine into the glass, which should be in front or slightly to the right of the guest. I speak to you more easily if approaching from the right side, with the bottle safe for its middle (not the base of the neck) the forearm on the outside, or above, with the label in plain view of the guest, and the person who serves watching closely the whole operation.
Whoever serves must be aware of all this and still no sign sometimes almost imperceptible that eventually can make the guest, especially the second time that fills the cup, to mean stop.
On the other hand, those who serve should be able to provide the guest, who wishes to any special information about the wine you are serving and that it is not clear on the label.
The white and rosé wines, especially those with needle, to be served must be poured into the cups from a height, and cause the release of gas venting and will allow the formation of a bead of foam. The reds can be served plain with the lowest height and the older red wines should be left running by the cups of a minimum of time with the neck of the bottle almost touching the edge of the cup.

When decanting

The more robust is the new wine, the greater is the waiting time. An old wine should be decanted 30 to 45 minutes before serving to allow time for that "breathe."
If you do not want to decant wines, the ever-open a few hours before serving. You will see that the wines after "breathing", open your bouquet and taste improve.

Order of service

The order is to serve the wine is as follows: the dry before sweet, again before the old, white before red.
Of course we can not enjoy a good dry wine, if we have been drinking a sweet wine.
Likewise, should serve up a new wine before an old, because the wine is aged in his prime and will eclipse a new wine, really good, whose maturation is not over yet. This leads us to the fundamental rule of order of wines: the latter must be the best!
The ideal is to follow a progression that goes from good to excellent, from light to full bodied, the simple to the subtle.

Featured Product

Espumante Castelar Baga

As uvas, nascidas de vinhas com cerca de 30 anos, foram vindimadas no estado ideal de maturação para a realização de um espumante “blanc de noir”, equilibrado e de qualidade. Durante a vinificação, optou-se por uma prensagem muito suave e por uma temperatura de fermentação controlada. A espumantização pelo método clássico iniciou-se em Março de 2011, refermentando em garrafa na cave a 15 °C, seguindo um período de estágio, sobre borras, de 3 anos. No final o espumante apresenta uma cor rosada, com efervescência continua e abundante e um aroma a frutos vermelhos. Na boca sente-se uma frescura intensa e uma acidez viva. O Espumante proporciona um final de boca bem estruturado e persistente.