Decant

The act of pouring a wine (generally an older wine) off any SEDIMENT or deposits that may have precipitated out and settled in the bottle. Sometimes the term is used to describe the action of pouring a young wine into a decanter or carafe to mix it with oxygen and open it up, but this is more correctly called AERATION.

You should serve the same amount of a dessert wine as you would a regular wine.

Answer: False.

False. Since dessert wines are so concentrated and luscious, an appropriate serving is smaller--no more than two ounces (about half the standard serving of dry table wine). It’s fine to use white wine glasses or even glasses that are somewhat smaller. That said, the glasses you use should not be tiny--remember you still need room to swirl the wine. Finally, dessert wines should be served chilled, or at coolish room temperature. No dessert wine should ever be served warm.

Two-Thirds Empty!

According to proprietary research from Veuve Clicquot, whose parent company is LVMH, Americans, on average, drink a mere 1/3 glass of Champagne per year. The bubbly beverage is still considered by most to be a… Continue reading

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