Upanicunzatu ® - Vendita prodotti tipici siciliani trapanesi

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A different dinner?

Ask to chef

At home... alone, with your partner or your friends. Choose your recipe.

The Chef Davide Catalano answers your questions about recipes and cooking basics.

05/07/2010: ...

wines
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Choose a wine
Taste a wine
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Picking a glass

Great wines must be served in crystal glasses: crystal's transparence and thin constitution exalt wine's colour without altering bouquet and flavour, enhancing them accordingly instead.
Such glasses have goblet-shape so they can be hold by the stem without touching the bowl, therefore the wine can be drank without altering its temperature.
Bear in mind white wines, rosé wines and sparkling wines must be served in their original packaging and in a ice bucket if possible to keep them fresh through the dinner. Same goes for young red wines.

	Decanter Old and high quality wines must be poured in glass bottles with large shape and narrow bottleneck, called Decanter, at least 1 hour before being drank. If the wine is extremely old it must be poured slowly and carefully keeping the fluid separated from the sediment. Decanting allows wine to get hoxygen and remove smell.
	Dolcetto, goblet for young red wines Mid-sized and egg-shaped glass, it should be picked for scented and young wines to enjoy their full fragrance: the narrow surface directs the wine in the mouth before it can come in contact with the air.
	Bourgogne or Gran Cru, goblet for old Panciuto red wines Large-sized and with convex border. The wide bowl allow the wine to breath and to be hold in the hand, so the temperature gradually arises exhalting in the process the complex scent of more structured wines.
	Bordeaux, goblet for old and excellent red wines Tall with a wide bowl, and is designed for full bodied red wines as it directs wine to the back of the mouth, where their taste is better perceived.
	Sauvignon, goblet for rosé and white wines Mid-sized with somewhat straight or tulip-shaped sides. The wine gently falls along the sides of the tongue where the pleasant and bitter flavour of young wines is better perceived.
	Chardonnay, goblet for full-bodied rosé or white wines Mid-sized, tulip-shaped glass, slightly enclosed to allow the harmonic concentraton of scents. It directs the wine on the front of the mouth which better perceives round and soft tastes.
	Flute, for dry sparkling wines Stem glass with a tall, narrow bowl and a thin stem. The bowl is designed to retain champagne's signature carbonation, which must be released slowly, by reducing the surface area at the opening of the bowl.
	Coppa, for sweet sparkling wines and champagne Half-spherical shaped with wide-open bowl and thin, tall stem. It should be picked for sweet or aromatic sparkling wines: the wide size increases the contact between wine and air, diluting flavours which become more delicate and wrapping.
	Copita, goblet for fortified wines and straw wines Small-sized glass and half-egg shape for extremely sweet wines that must be served by small quantities. A low temperature decreases also their sweetness, therefore the Copita allows to enjoy a wine that will not warm up too fast.

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