It’s like trying to eat your favourite food with tweezers. Or listening to your best tunes with a goldfish bowl over your head.
If you buy a nice bottle of wine then serve it wrong, you’re wasting your time as well as money. In this episode, we tackle the thorny issue of how to serve your wine right, with a couple of helpful tips to remember. It can make your wine taste so much better!
Roped in to give their expert views are Master Sommelier Laura Rhys and hotelier Robin Hutson. The discussion covers temperature (including our infamous 20-20 rule), glasses, decanters, gadgets, corked wine, calmness, people and… keeping it real. (Sample quote: ‘Wine’s there to be enjoyed, no point analysing it to bl**dy death.’)
There’s also a rude Dutch interlude to start and, to finish, we resume our quirky Wine A-Z, decoding wine speak. This time it’s C for Chardonnay.
‘I love chilled reds in the summer. I’ve got a chilled red Pinot Meunier in my bag ready for the riverbank.’ Robin Hutson
‘It’s about understanding what temperature does to a wine. A cooler temperature dulls perception … so for a good white Burgundy, a warmer serving temperature means you get more out of your glass.’ Laura Rhys MS
‘I break glasses.’ Laura Rhys MS
‘We’re not afraid to admit we’re total Chardonnay tarts.’ Susie Barrie MW