POSH 101: The Rules of Wine

Wednesday, August 29, 2012

Wines of France recently came to Dallas for a progressive wine dinner, four stories of wine tasting with delicious foods by Michael Ehlert with wines paired by Jennifer Jaco (you may know her from Del Frisco's or Al Biernat's). With society season around the corner, we figured this is the perfect time to brush up on your wine skills. Whether you're a neophyte or an oenophile, a fine wine connoisseur or a thoughtful hostess, we've compiled a few protocols that are often expected with these flavorful goods. POSH provided the background for this tantalizing feast for the senses with a treat for the eyes with our barware, Blue and White China, and Exotic Bird China collections.

No.1 Start with Sables d'Azure, Gassier en Provence Rose 2011. Served with summer melon soup, poached rock shrimp, foie gras torchon, brioche, blood orange crudo of halibut, and grapefruit. / No.2 Chilled salad of Texas peas with truffle-egg focaccia and baby lettuce paired with Chateau de la Grave, Bordeaux Blanc 2011, on our Blue and White China. / No.3 Grilled vintage striploin with anchovy butter, Texas peaches, smoked potato and watercress paired with Chateau Fourcas Dupre, Listrac-Medoc 2007, on our Exotic Bird China. / No.4 End the evening with Nicolas Feuillatte Champagne, Brut Reserve served by Jennifer Jaco - in the act of sabering. / No.5 A perfect setting with our Villa O Chairs and red Chiavari chairs.

~ Serving wines at proper temperature is dire for optimal tasting. White wines are served best at 48 - 54 degrees F., while reds are served best at 57 - 68 degrees F. (Note: Chilling takes about ten minutes.)
~ Uncork red a hour beforehand to begin the oxidation process, which will give you the full flavor and aroma of the red.
~ For presentation purposes, pour on the right side of the guest so they can see the label, never touch the bottle to glass, and master the twist of the wrist to avoid dripping.
~ Decant red; the chemical reaction releases a whole new dimension within the wine.
~ If the wine has bubbles (hello, champagne), pour slowly down the side of the glass. Otherwise, pour in the middle of the glass, and never more than 1/2 to 3/4 of the glass.
~ Serve reds in wide rimmed glasses (like decanting, it serves the purpose of letting the wine breathe). Serve whites in more narrow, smaller rimmed glasses.
~ Always hold wine by the stem. Wine temperature is important, and you don't want to change the wine's temperature with your own.



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