Masters of Wine Good day, ladies and gentlemen. Welcome to the lifestyle magazine Masters of Wine. Today we will see how should the correct serving of the red wine look like according to the regulations of the global someliér associations. Masters of Wine 2nd part Serving of the red wine That´s why I invited an authority on this subject, a professional someliér Tomáš Šajgala. Hello, Tomáš.
Hello. Tomáš, please explain, what have you prepared for us and what have you brought? We agreed on decanting of red wine, so I brought everything that´s necessary. I brought multiple carafes, decanting basket, candle, pads, cork screw, matches and two towels and a bottle of good red wine it´s the best, if it´s from Slovakia. What is the next procedure? Why three different carafes? Besides of red wine, someliéres can decant also white and still wine. There are more reasons Either we want just to open the wine because of the aroma or we want to get rid of the solid particles in the wine depot or precipitated acid When the wine matures the acid tends to precipitate, also the colorant fades away with some wine sooner, with others later. We will show you today, how it should look like if the someliére wants to do it from whichever reason. One more question how can u decant still wine (champagne)? That´s a good question. Won´t it foam away? Technically, it will. But when you take the amount of bubbles in the bottle, we´ll loose just a little with the decantation and we will gain a beautiful aroma. So you will open the wine once more the bubbles will stay and the carafe is cold, so the wine will gain more value with the decantation. Great, I can´t wait so let´s start So, David, a candle is a very useful helper for someliéres but not this one, I brought my own. I brought multiple carafes, each one is good for decantation of red wine, but I will use the one I personally like the best. I can see that it´s an interesting carafe. It´s interesting because of the design. It was made made in the honor of the year of the dragon I told myself that it would be interesting to decant in this carafe, because not every someliér somliér can decant from this carafe. It is a bit wild, as the dragon, but today I will show you that it can be tamed. The decanting basket it´s very important, towels and a candle. I would like to say, that it´s important to choose a good wine we chose Dunaj, which is a heavy kind and we want to open the aroma. It´s not a very old wine, so we can´t assume that there will be something precipitated. Let´s see. This is the glass for red wine and the degusting glass. I degust from it myself. The decantation basket, where you can put the bottle when it´s in the archive or in a shelf. You shouldn´t move it, the depot is on the bottom, don´t let it get into the whole bottle. So we will bring it to the table in this pretty basket. So I will use the matches to light the candle. Can´t I do it with a lighter? You can, but in the end I extinguish it with the match, I stick the wick into the wax and I do it for the guest, not for myself even though I like it. So the decantation of red wine. I will introduce the bottle to the customer, to find out, if it´s the bottle he has ordered. So he will see the name of the wine, type, year he can check the etiquette Sometimes the guests recognize the wine according to the etiquette. So I will present it and ask if it´s ok and you will say yes or no. The someliére then proceedes to the decanting process. And do you still do it from the left side or right side? If there are more people at the table it´s a rule that you do it from the right side. But if you can´t get there, you can do it from the left side. And you always present the wine to the person who ordered. The next important step is the trimming of the wine. Mostly it is done at once, that means round. And for that is the someliéres cork screw perfect. It has all the components you need, and in this case we use the someliéres knife which should be sharp enough to trimm it. I trimm under the throat intentionally, because some someliéres and even wine makers trimm it up here, but under the cover can be bacteria and it can get into the wine So we remove the cover put in on the pad. Now it´s important to clean the cork, because it can contain yeast or wine flies. You never know, what you can find there so use the clean towel and clean the cork. This is a young wine, but we want to release a bit of aroma Now we can remove the cork with the someliéres cork screw, which is covered in teflon. The distance between each little screw should be enough to contain a match. So if you put it inside, you can see if it fits. Other types can destroy the cork. The cork is there to seal the wine, even for many years so we have to approach it carefully. The older the wine, the more carefully I approach it. For example, if you have a wine from -89th the wine is very old and I will take my time and the guest knows that he will get the wine. So I put the cork screw in the middle and slowly start to drill it in It´s a good question, how much should we stick the screw inside. The older the cork, the more deep you should go, in this case I leave two curves above the cork, to be sure it won´t break in the middle and to have enough space to manipulate the screw. We have a two joint screw and I recommend this kind for everyone, who wants to get serious about opening the wine. The first joint is serving to loose the cork, so one third of the cork is out. Now I will use the second joint to drag out the cork for four fifths. I don´t want to open it fully because of the someliéres fart. That means the wine can get a shock and loose its aroma and we don´t want that. We should handle the wine with care. So now I loose the screw and drag the cork slowly out. Don´t touch the cork with bare hands. Why? That´s a good question. You can have detergent on your hands, food or whatever and the guest needs to see the quality of the cork how it smells and behaves. So I dragged it out with the towel and I will also check if the cork is allright. It´s okay, it´s natural cork, the best seal we have for wines. Now I will remove the cork form the screw I´m using the towel again. I don´t need the cork screw anymore so I can hide it. And I will put the cork on the second pad for the guest to see the quality. Is it necessary to explain to the guest, what he should do with the cork? Yes, some guest are avuncular and do with it everything. So I put it in front of the guest and explain that it´s a natural cork it´s not dirty or damaged, everything is all right. So we can continue, I will use the towel, with which I have been working until now and clean the throat of the bottle. I do it to clean little leftover parts from the cork. And now I´m starting the decantation proces, degustation and everything else. It´s very important to know how to degust the wine. So I will ask the guest: May I degust the wine? And it´s up to him. If he allows it, I will degust it and see if the wine doesn´t have a fault or sickness. Those are two different expressions. If I think it´s ok, I will also let the guest try it and he will tell me if it´s tasty for him or not. If he tells me that it´s not tasty, I will change the wine. There is 0,75 l of wine in the bottle and I usually sell wine in dcl, so we both have 1dcl to degust. If the guest returns it because it´s not tasty, I still manage to sell it on glasses, when I present it to the guests, so it´s allright. The someliéres should know what to do, when the guest refuses the wine. But, of course, there has to be a good reason. So before every someliéres degusting, you have to warn the customer, that you will taste the wine? I´m asking for the viewers, guests and future someliéres, so they have the correct information. So you have to ask each time the customer, if you can degust the wine? Yes, because when I sell the wine to the guest, I can´t just drink from it, or I could get hurt on the workplace. So I always ask the guest if I may degust the wine and when he asks why, I will explain it to him and he will decide if yes or no. Now I put away the dirty towel and take the clean one, which we haven´t use until now so we can clean the bottle when we will pour the wine. So if I can degust your wine, I will see how it tastes and at the same time I will prepare my inventory. It is again important to not spill away. Why do you do this? We are preparing the carafe and the glass in this step and in the end I will rinse the carafe. that the guest will have the inventory in the highest quality. Now I will get to the degustation. First I look at the colour condition of the wine I look for brick colour reflections to see if there has been oxidation, which is the first standard the wine has to fulfill. The second is the smell. It´s okay, we have chosen a great slovak red wine. And in the end you can degust, always in the direction away from the guest, so it won´t be rude. So allow me. We have chosen a great wine today, it´s absolutely allright. Some faults or sicknesses show after the degustation, that´s why it´s important to get the wine into the stomach and let the faults show in combinations with the gastric acids. Now I can say that the look, taste and the smell is allright so I will ask the guest if he also wants to degust the wine. Some will know and say no, and it´s okay and others will say yes. In that case I will pour it for him to degust. But I always ask, who will degust, because the one who ordered doesn´t always want to degust. Sometimes, there are several processes, like „this sir will degust, what I chose“, so we oblige and ask who at the table will degust today. You. Great. Again I will move to the right side the space allows it, here you go. The degusting sample, mine and yours, is around 0,5 dcl. So I didn´t loose much wine from the bottle, if it wouldn´t be tasty for you, so I can replace it or decant. At this moment the bottle is so to speak sold, that means it belongs to you and I will take care, that its value will go up. So we will show that you degustet the wine also me too and we will decant it. have a candle over here, it serves not for heating the wine or for a show but for me to see the flame through the throat of the bottle. I will light the throat and I will see when the depot starts to pour into the glass or carafe. That´s when I stop the decanting and the rest of the wine stays in the bottle. Some guests like it and they allow to pour the depot into the glass at the end. Some leave it and that´s a nice moment for the someliére when he can degust the wine once more or offer it to colleagues. That´s what I recommend to someliéres – if you have leftover, share it, decant and degust together. The whole personel can get educated like this. Now I will take the carafe, which is complicated, but very effective. I look at the flame from the candle and I start to decant. If you have cloths on the table, I recommend to step back, because if I spill on the cloth I have to change it, we waste money on washing etc and the guest will see it. When I take a step back, the carpet can take it and the guest won´t see that I spilled a drop. And there are penalties for that in the contests. So I will hold the carafe and decantating basket watch the throat of the bottle through the flame of the candle. Pour slow, no sudden movements we can take time. It usually takes around four minutes from the presentation till the pouring into carafe. Tomáš, thank you very much for a great presentation. Thank you for inviting me, David. We hope, that we have fulfilled the expectations of the viewers. If you enjoyed it, don´t hesistate to like us, share us and we will see each other next time. Cheers!