Weekly Hangover

wine-brainEvery Friday, I will summarize what I have learned that week.  This week we have strayed a little from the studying (reading wine books and drinking wine) because we have been dealing with CSS-BS, and of course getting our Twitter & Facebook pages up and running.  We are still working out the kinks, but it’s really almost there.  I did learn a few things this week:

Cabernet Franc is a red grape, duh.

I would have liked to have met Didier Dagueneau, but I’ll have to settle for drinking one of his Pouilly-Fumés.

I watched Bottle Shock.  I knew of the “Judgement of Paris“, but not in any detail.  It piqued my interest, so I read a bunch of websites.

OK, someone clear this up for me.  When opening wine do you cut the foil:hereorhere

We will get back to the books next week.  Today we are off on a field trip to the San Antonio Winery, look for our write-up next week on “Field Trip Fridays”.  Cheers.

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5 comments

  1. Kevin Lynch says:

    I always cringe when I watch people cut at line (1). As far as I know line (2) is the proper place. Main reason is if you mess up the cut at line (1) there’s a chance that foil or debris will get into the wine. If you have the bad luck to make a less clean cut on line (2) there’s little to no chance that any schumtz will end up in the wine. Too many wine servers cut the foil with dull knives on line (1). Not to be overly snobby, but this is pretty lousy and unprofessional. Shows a lack of regard for service and is inattentive. If the server wants just yank the whole foil off the top that’s fine with me, just keep bits of metal out of my glass.

  2. Her says:

    Perfect explanation, Kevin.

  3. Leighlan says:

    Great subject for debate. One I have never researched in literature. I maintain my own stubborn reasoning based on aesthetics, practicality and old adages. I cut always @ #2. I have always been taught this way. I hate the idea of the wine adulterated by foil contact as poured from the bottle. Also, its an ugly pour as the wine catches and spatters of the foil edge. The ridge above the #2 cutting line seems to me the inherent reason for the design of the bottle in order to obtain a clean cut by upward pressure of the knife against the glass ridge. Legend has it that it was the case that lead in the foil would contaminate the wine.

  4. Stanley says:

    Having done this, in a usually semi-professional fashion, thousands of times, while people were watching me, and waiting, I’d like to note another reason that (2) is in fact the correct trim: you cut away from your hand, and, as such, are more likely to cut only the foil. Foil in wine = bad, blood in wine = something biblically wrong.

    Holding the bottle in the punt with your off hand, it also allows you to trim the foil without spinning the bottle, in two quick swipes (if you’re good).

  5. I just grab the capsule and tear it off.

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