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in&out of the kitchen – wine´s cool

zones, so the ‘slurping’ noises happen because after taking in the first mouthful of wine, a small breath of air is sucked in. Once again, as with swirling the wine, the interaction between air and wine helps release more aromas and in this case, flavours.

The ‘finish’ refers to the lingering taste of the wine in your mouth after the wine has been swallowed. The ‘finish’ is probably the most authentic indication of how good the wine is these days, as other factors such as acidity and tannins can be created in a man-made manner. For example, professional wine tasters actually have a timer to record down how many seconds or minutes the ‘finish’ of the wine is.

© Ragnar Fridriksson-Passionfood

What do wine drinkers mean when they say that the wine has a short finish?

The rule that wine should be served at ‘room temperature’ originated from Europe, where the room temperature is much cooler than what we have in Singapore. A good temperature to serve wine will be between 11º C to 18º C, depending on the structure of the wine. For example, a full-bodied Cabernet Sauvignon or Shiraz is ideally served at around 18º C, while the more elegant Pinot Noir should be served at 16º C. In case you have seen those fancy wine thermometers around, you don’t really need them for your everyday drinking wine. The trick, when unsure about what temperature to serve wine, is to serve them slightly colder, then let the wine slowly warm up in your glass. This way, you enjoy the ‘growing’ process of the wine, instead of serving it too warm. When wine is served warm, the alcohol becomes predominant.

© Ragnar Fridriksson-Passionfood

I hear that wine should be served at ‘room temperature’. So why is there a need for a wine chiller?

What’s the difference between a wine chiller and the usual kitchen fridge? Can I use the latter to store wine? A good wine chiller has these functions beyond offering a cool environment to store wines. It also has controlled humidity, and doesn’t have as much vibrations as a kitchen fridge. These small details – such as controlled humidity and vibrations, are important if you are planning to lay down a bottle of wine to age. Plus, a kitchen fridge is really too cold an environment for a wine to age properly.

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World Chefs Magazine 2  

Issue 02, Anno 2010 July - December, Culinary Competitions Special