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French equivalent for "allowing wine to breathe"


Alan Zoff

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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.
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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 [:$]
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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?

 

 

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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.

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[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.

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