Alan Zoff Posted April 16, 2009 Share Posted April 16, 2009 Is the French a direct translation from the English or is there another expression? I am after the French language version rather than its English translation.Thanks Link to comment Share on other sites More sharing options...
Clair Posted April 16, 2009 Share Posted April 16, 2009 On aère le vin.(aérer) Link to comment Share on other sites More sharing options...
Alan Zoff Posted April 16, 2009 Author Share Posted April 16, 2009 Many thanks, Clair. And so quick! Link to comment Share on other sites More sharing options...
odile Posted April 16, 2009 Share Posted April 16, 2009 il est essentiel de déboucher le vin à l'avance pour le laisser respirer = direct translationLots of articles on Google.fr / laisser respirer le vin Link to comment Share on other sites More sharing options...
Renaud Posted April 16, 2009 Share Posted April 16, 2009 It has always puzzled me (not hard) that if you order a good bordeaux wine at a restaurant that as it needs time to breath (as any fule kno) that it is not really ready to drink until the cheese or dessert course. I have developed a way round this but would be interested to know how other diners fare. Link to comment Share on other sites More sharing options...
Cat Posted April 16, 2009 Share Posted April 16, 2009 Wine doesn't breathe well whilst still in the bottle anyway, pouring it into a wide bottomed decanter is better, or failing that pour it into your glass, and resist the temptation to drink it straight away. I find the first method much more doable than the second [:$] Link to comment Share on other sites More sharing options...
Clair Posted April 16, 2009 Share Posted April 16, 2009 If you need the wine in a hurry, pour it briskly from high into a clean bucket before carefully funnelling it back into the bottle.Not recommended if the bottle has sediment... Link to comment Share on other sites More sharing options...
PeterG Posted April 16, 2009 Share Posted April 16, 2009 [quote user="Clair"]If you need the wine in a hurry, pour it briskly from high into a clean...........Mouth...[/quote] Link to comment Share on other sites More sharing options...
Pierre ZFP Posted April 16, 2009 Share Posted April 16, 2009 I'm a fan of decanting wine too. I just can't see how the small surface area at the neck of a bottle can allow much air to get to the wine. Decanting (looking through the bottle neck at a candle flame to detect any sediment) is the way to go IMHO. I don't know the chemistry behind it but it certainly does something to the wine.Does the term to 'Chambre' wine just refer to getting it up to room temperature then? Link to comment Share on other sites More sharing options...
PeterG Posted April 16, 2009 Share Posted April 16, 2009 As far as I am aware, yes it does.................However, don't forget that room temperature in times gone by was not what it is today, with our central heating etc. Reds should be served at 15/16c ............................or in old money 55/60f. Link to comment Share on other sites More sharing options...
Théière Posted April 16, 2009 Share Posted April 16, 2009 I use the mouth to mouth technique if it's not breathing [:D] Lowering the tone again [6] Link to comment Share on other sites More sharing options...
powerdesal Posted April 16, 2009 Share Posted April 16, 2009 [quote user="PeterG"]As far as I am aware, yes it does.................However, don't forget that room temperature in times gone by was not what it is today, with our central heating etc. Reds should be served at 15/16c ............................or in old money 55/60f.[/quote]Thats why its a good idea to slightly chill red wine.............................purists eat your heart out.room temperature....bulls**t. drink it how you like it, I like it chilled. Link to comment Share on other sites More sharing options...
Judith Posted April 16, 2009 Share Posted April 16, 2009 .... Drink it how you like it .....I like my rose and white not chilled - I can then taste the real flavour....... Link to comment Share on other sites More sharing options...
powerdesal Posted April 16, 2009 Share Posted April 16, 2009 Gin and Bacardi from the freezer, all wine from the fridge. That way they dont warm up too much before you finish your drink. [:D] Link to comment Share on other sites More sharing options...
Pierre ZFP Posted April 17, 2009 Share Posted April 17, 2009 I never seem to have that problem [:$] Link to comment Share on other sites More sharing options...
mint Posted April 17, 2009 Share Posted April 17, 2009 Wish people would stop going on about wine and alcohol in general for pages on end. It's downright inconsiderate when I'm on the wagon........[:(] Link to comment Share on other sites More sharing options...
PeterG Posted April 17, 2009 Share Posted April 17, 2009 Close your eyes and don't read it then..................... Link to comment Share on other sites More sharing options...
mint Posted April 17, 2009 Share Posted April 17, 2009 Yes, but reading about it is better than not drinking and not even being able to read about it, don't you think?LOL......... Link to comment Share on other sites More sharing options...
odile Posted April 17, 2009 Share Posted April 17, 2009 ah - poor Sweet. Just come back from 'a pair of teeth' and feel rather ... mellow! Link to comment Share on other sites More sharing options...
mint Posted April 17, 2009 Share Posted April 17, 2009 Odile, I didn't realise that teeth came in pairs or are you seeing double on account of being so........er.......mellow? Link to comment Share on other sites More sharing options...
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