After Bordeaux wines have reached their peak in the right conditions in wine cellars, care should continue to be taken, to ensure optimal flavor and aroma. Recommendations for decanting of new wine were included in the last post of this series. Decanting of older wine differs. Less time is needed to allow the wine to breathe. Removing sediment is one of the important reasons to decant wine. Prior to opening the bottle with a cork puller (not a cork screw), stand it upright for several hours. This allows the sediment to settle. Next, position a white towel under the bottle, to improve visibility of the bottle’s contents. Finally, simply and carefully pour the wine as the sediment remains in the bottom of the wine bottle. Stop when sediment mixed with the wine begins pouring out. Allow oxidation and oxygenation for a couple of hours at most.
Temperature for Serving Bordeaux Wines
The temperature at which you serve Bordeaux wines is as important as storage temperatures. For red Bordeaux wine, correct serving temperatures are 61°to 64°; for white Bordeaux, 43° to 47°; for Sauternes, the correct serving temperature is 50°.
Serving Glass for Red Bordeaux Wines
Did you know that there are different sizes and shapes of wine glasses for specific purposes? The enjoyment of your Bordeaux is directly affected by the glass you drink it out of, but there are really no set rules for choosing a glass. Known for complex bouquets with many aromas, red Bordeaux, however, is best served in a glass with a large open bowl at bottom that tapers slightly at the top. This maximizes the presentation of aromas to the nose.
Tips on Foods to Serve with Bordeaux Wines
There are some generalities that can be applied to any dish served, to choose the perfect Bordeaux wine. One reliable approach is to match food and wine that both have the same strength and potency of flavor. Bordeaux wines are actually quite versatile. Judge by how the wine feels in the mouth and how tangy it tastes and match the strength of flavor to similar strength of flavor in foods. In general, red Bordeaux is widely favored as the wine of choice with steak. White Bordeaux is a favorite for pairing with light-bodied, delicate flavors such as oysters and trout.
Be sure to check out the other three segments in this series on Bordeaux wine on the Rosehill Wine Cellars site. Remember that Bordeaux has many excellent vintages for storage in wine cellars.