Learn how to handle, decant and serve a mature red wine with Master Sommelier David Glancy
Decanting Mature Red Wine with Master Sommelier David Glancy
March 25th, 2010 · 25 Comments · Wine Decanters
Tags: Decant·Decanting·Mature·Sommelier·Wine & Accessory Sources
Jackal21 // Feb 6, 2009 at 9:14 pm
the cork is an important piece as it shows whether the wine had been treated with care, as for some Sommelier sniffing the cork is to check whether the wine had been tampered with or if the wine had been tainted/heat damage. If the wine comes in contact with the cork long enough the taste tends to change.
GBP1985 // May 28, 2009 at 6:43 pm
You know, the cork is actually presented to demonstrate that the bottle has been stored properly. Otherwise, you would see that the cork is fully red, the colour of the wine that impregnated the cork as the cellar was too dry. Plus you can actually smell it is there is something wrong with the cork: it wont smell like cork but rather like rotten. That’s it!
Hope I could help u.
steangel2000 // Aug 20, 2009 at 8:42 pm
2 errori: non provato al naso e non avvinato il decanter!!!!!
wazzupos // Sep 3, 2009 at 12:28 pm
ok, I also found 2 mistakes: as far as I remember you should never use a lighter to lighten a candle… matches only allowed and he didnt pour about 20 ml to the caraf and shake it slowly to prepare it for taking the wine
any comments on this please?
tbfy2k // Sep 9, 2009 at 12:09 am
You never use a petrol lighter in a restaurant because of the smell. A butane lighter, which is odourless would be ok. As for “preparing the decanter for taking the wine”, I’ve worked in restaurants for over 20 years and never seen this done. Not to say that it’s incorrect but I’ve asked some of my more experienced coleeagues and they all agree that the only preparation for the decanter is that it be spotlessly clean and dry. Hope this was helpful.
MrJoachim1988 // Sep 15, 2009 at 7:13 pm
i’ve also seen a few mistakes : i’ve been told to put the cradle on a small plate that’s turned upside down before opening. Then he forgot to remove the cork from the corkscrew WITH a napkin. He forgot to smell the cork, pour a little bit of wine into the glass and taste and indeed also forgot to prepare the caraf.
LaurelCowgal // Sep 22, 2009 at 10:24 am
lol my boyfriend thinks I have a big rear end, what do you guys think?
webbum // Sep 29, 2009 at 8:55 pm
great job
RACOS666 // Oct 17, 2009 at 12:43 pm
I enjoyed watching this. Very professional.
Sommelier97 // Nov 12, 2009 at 4:34 am
Matches? So you can have a sulfur smell in the establishment?
Carafe? You mean decanter? As far as I know, nobody readies a carafe for the mature wine
Wrong on both accounts
Sommelier97 // Nov 12, 2009 at 4:37 am
Smell the cork? That is only done in Hollywood movies.
Establishments rarely have the Sommelier taste the wine before the patron
In all my travels, I have never had a Sommelier or Master ready the decanter for a mature wine
Do not put the cradle on an upside down plate. Where the hell did you learn that?
Sommelier97 // Nov 12, 2009 at 4:38 am
Sommelier don’t smell the cork and neither should you. Trust me, if that wine has turned, everyone will know when the bottle is opened.
Where do you people learn these Hollywood things?
MrJoachim1988 // Nov 12, 2009 at 4:46 am
that’s what’s i’ve taught at one of the best hotelschools in Belgium and i’ve done this allready in front of profesionnal judges and they said it was perfect. this is the classical way. so I don’t think i’m wrong.
Sommelier97 // Nov 12, 2009 at 5:09 am
A hotel school? That says enough already.
Never mind then. When you are taught by Master Sommeliers then you will have learned from the best.
But you enjoy those university professors and their technique. The Hilton will always need a bar manager.
Your professional judges? You mean other university professors? All you are saying is that you got a degree in Hospitality Management
MrJoachim1988 // Nov 12, 2009 at 7:56 pm
yes indeed. I followed an additional year for wine at school and afterwards a course of 2 years. and I also did inservice training at a master of wine. It wasn’t at university but at a contest for the best winewaiter of Belgium where I’ve enden 4th.
mariuscostin // Nov 29, 2009 at 2:47 pm
I have to say that pouring went extremely fast…it should take aprox. 1 minute. And if the wine is old, by pouring too fast, you’ll disturb the sediment.
doubleofosiris // Dec 16, 2009 at 7:11 pm
sediments isnt tannin that falls to the bottom.. its called lees
doubleofosiris // Dec 16, 2009 at 7:17 pm
i have a very keen sense of smell, and i do smell the cork. through out the years of drinking wine i have trained my nose to smell tca and im about 80%-85% accurate
doubleofosiris // Dec 16, 2009 at 7:23 pm
who do u think you are? ultimate somelier just because you learned UNDER a master doesnt mean you are… And YES any decanter should be prepared because there is some called DUST…….. i dont like dust in my wine, i dont know about you…..
Sommelier97 // Dec 17, 2009 at 3:54 am
You are so full of shit.
Smelling TCA isn’t difficult at all so don’t come on here and try and brag about being 80-85% correct.
Smelling the cork is pure HOLLYWOOD. No one trains their nose for TCA. When you are a serious wine drinker you learn to detect the smell but one doesn’t train for it.
Go sell this crap somewhere else
Sommelier97 // Dec 17, 2009 at 4:01 am
Sediment is in a bottle
Lees are the coarse sediment, which consists mainly of dead yeast cells and small grape particles that accumulate during fermentation.
Stop. Just stop. You are a complete failure on so many levels.
aiurit277 // Jan 5, 2010 at 9:48 pm
you make a lot of mistake in mine opinion -you are not so preparete -sorry
doubleofosiris // Jan 21, 2010 at 2:22 pm
@Sommelier97 you are a complete fucking idiot and a know it all i must add… but the problem is you dont know it all, i worked in 2 wineries, i have my somellier certificate from the north american somellier society, and i have been working with wine for just about my whole life..
doubleofosiris // Jan 21, 2010 at 2:22 pm
@Sommelier97 anyone would tell you to rinse the decanter before each use…. and there is something called left over leese… like when im racking out barrels and ooooops there go some lees into the bottleing line….. YOU STUPID FUCK.. GET ON MY LEVEL!
wank000dss // Mar 19, 2010 at 3:26 am
shure?