Stopnice dekanterja

Pred menjavo steklenice pripravite dekanter, lij in po možnosti filtrirno krpo, ki bo pomagala filtrirati drobce plute, ki iztekajo iz steklenice. Filtrirnega papirja za kavo ne uporabljajte kot filtrirno krpo, da ne puščate vonja po papirju. Pripravite drug vir svetlobe, po možnosti svečo.

Pri odpiranju steklenice pazite, da je ne stresete ali obračate, sicer se usedlina v steklenici zlahka dvigne. Odrežite pokrovček steklenice in ga raztrgajte, kolikor je mogoče. Ustje steklenice obrišite s čisto vlažno krpo in jo nato posušite s prtičkom. Ko odpirate steklenico, uporabite odpirač za steklenice z dolgim ​​navojem (-izvlečni tip), da v celoti izvlečete zamašek, nato pa skrbno preglejte dno steklenice skozi vir svetlobe, da naredite zagotoviti, da usedlina ne onesnaži zgornje tekočine.

Pri točenju vina mora biti pogled držala za steklenice v navpični črti s steklenico vina in svetlobnim virom pod steklenico. Razdalja med virom svetlobe in dekanterjem je približno 15 cm. Ko začnete menjati steklenico, preprosto nagnite steklenico postopoma in počasi napolnite dekanter z vinom. Za menjavo steklenice 750 ml vina potrebujete približno eno minuto. Ko večina vina izteče iz steklenice, lahko nosilec za vino s spodnjim svetlobnim virom skrbno nadzoruje pretočeno vino, izlije samo čisto tekočino in zavrže kaotično usedlino, ki ostane v ozkem grlu. Prosimo, da med streznitvijo steklenice za vino ne vstanete, sicer bo usedlina takoj onesnažila bistro tekočino, kar je težko odpraviti.

In the restaurant, you should stand the bottle upright for at least 30 minutes before the "changing bottle" so that the sediment can fully sink to the bottom of the bottle; in your own home, if you want to drink tomorrow night, you should put it on the wine rack today. Take down the bottle of old wine and keep it upright. During the "changing bottle", you need to light a candle and place it 15 cm below the shoulder of the wine bottle in order to observe the flow of the sediment.

As for how long it takes to sober up, due to the difference in variety, vintage, brewing process and storage conditions, there is no precise concept of time. Sommeliers rely on experience and feeling to grasp. French wine magazine "La Revuedu Vinde France" once organized 7 top sommeliers to conduct a test experiment on 10 bottles of 1995 vintage wines from different regions by blind tasting. The results show: "Change the bottle to the decanter" There are 4 bottles with the best wine-serving plan "30 minutes for sobering", and 2 bottles with the best wine-serving plan "from changing the bottle to the decanter for 2 hours", and "open the bottle and let it stand for 2 hours in the bottle" is the best There are 2 bottles in the wine-serving plan, and there is no difference in the performance of the other two bottles in the above-mentioned three and "pouring into the glass after opening" and other wine-serving plans.

Splošna praksa je, da rdeče vino vlijemo v dekanter nekaj ur po odprtju steklenice in pustimo, da rdeče vino v celoti pride v stik z notranjim zrakom, preden ga lahko neposredno pijemo. Seveda je tu tudi hitri dekanter.