This review for those who wanted to know the synergy and balance of wine......The Sula and Chantilli makes the evening wonderfull......
Say khulja sim sim
Pulling the cork on the bottle of wine is a crucial moment in time, A good corkscrew will remove the cork cleanly; a badly designed one can cause the cork to crumble, break, or fall into the wine. A foil cutter isn’t essential, but helps to remove the top of the foil capsule covering the cork (cut around the topmost lip of the bottle to pop the foil cap off easily).
Identify a good screw for application (be sure to pick one with a worm - the helical bit of metal that inserts into the cork - that’s 1.5"-2" in length, with smooth edges. Try to avoid Wormless designs like the two-pronged corkscrew are a bit unreliable but can remove the cork intact, with no holes.
After removing the foil capsule, position the tip of the worm in the centre of the cork. Twist in a clockwise motion until only one spiral of the worm is visible. Push/pull the lever handle in a firm, smooth motion to extract the cork in (hopefully) one piece. Wiggle the end of the cork gently out of the neck.
Create the atmosphere...music a must
Too often, we ruin a perfectly good bottle simply by neglecting to serve it correctly. Here are some easy things you can do to better enjoy your wine:
1) Serve wine at the right temperature. Do not Chill the wine to cold, it loses the aroma.
2) Ideal temp is 12-15ºC, 15-minute plunge into a bucket of ice water will do just fine.
3) Always allow your wine to breathe a little.
4) Uncork your bottle a half-hour before drinking; pour the wine into a decanter,
a clean water pitcher will do and swirl it around to allow it to open up a bit.
5) Decanting is important aspect for imported wines which suffers from bottle shock
What’s decanting?
To pour bottled wine carefully into a larger vessel, often a glass decanter for the purpose of leaving any accumulated sediment behind.
Wine and food….say cheers!!!
Wine and food pairing is a highly inexact and subjective process. The saying “white wine with fish and poultry, red wine with meat” is more customary than culinary, and doesn’t take into account the multi-ethnic cuisines of today.
When pairing wine and food, remember that the main goal is to achieve synergy and balance; neither one should overpower the other.
Wine drunk alone tastes quite different than when combined with food. Wine can enhance the flavour of food – a good match will bring out the finer nuances of both.
Pair lighter-bodied wines with lighter foods, and full-bodied wines with richer, heartier dishes. Delicate foods – poached, steamed, or boiled – pair best with delicate wines. Grilled, roasted, or heavily spiced foods call for more robust wines.
Beware of pairing a wine with food that is sweeter than it, or else the wine will end up tasting overly acidic and thin. Try pairing opposites – a sweet dessert wine will nicely set off spicy food or a hot Indian curry.
My choice is often wine with a spicy Prawns.....try it out.....
Cheers!!!!!!!!
G.Vijaykumar Rao.