Should you rinse it with vinegar? Scour it with salt? Invest in cleaning beads? Or even, drop that wine-stained decanter in the dishwasher, say a quick prayer and move on with your life?

It all depends on the size, shape and overall preciousness of your decanter.

We asked five wine industry experts about the pros and cons of each method. Life is short, after all, and good glassware is expensive.

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Vinegar and Water

It might be tempting to wash a decanter as you would most other glasses, with dish soap and warm water in the sink or dishwasher. That’s frowned upon by wine pros, however. Dish soap leaves behind residue and faint flavors, while dishwashers are too rough for most decanters.

“I was always trained to never use soap in a decanter,” says Thea Angella Merl, experience curator and lead wine assistant at Rose’s Luxury in Washington D.C. Instead, she rinses her decanter with warm water, pours in near-boiling water and lets it soak for 10 minutes.

“Then, I’ll wrap a bendy kitchen spatula in a soft cotton serviette or cheesecloth—honestly, whatever is closest—and use that to gently scrub all the curved, hard-to-reach sides,” says Merl.

Finally, she pours in a mixture of white vinegar, water and ice. Merl sloshes the contents around gently, “followed by a thorough rinse and a scrub again.”

Out of vinegar? Glassware-specific cleaning reagents make another great alternative to soap for gentle washing.

Wine Enthusiast Recommends:

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Microfiber Glassware Drying Towels With Hand Pockets

Get rid of those pesky glassware smudges for good. Regardless of your chosen cleaning reagent, this quick-drying microfiber towel features two stitched pockets for your hands so you can dry and polish glasses and decanters to a sparkling finish without leaving fingerprints.

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Salt and Ice

If your decanter is relatively sturdy, drop in a few pinches of salt and some crushed ice. Then give it a shake.

“Don’t get too aggressive, but put some hip into it,” says Regine T. Rousseau, an author, International Sommelier Guild Level II and founder of Chicago wine and spirits company Shall We Wine.

The ice and salt function as a sort of liquid steel wool pad, scouring the glass as you shake things up. Afterward, rinse your decanter with room-temperature water, and let it air dry.

Keep an eye on the clock, too. “Don’t wait for stuck-on red wine buildup before applying this method,” says Rousseau. “Think of this as a decanter toothbrush: Brush after every use to avoid decay.”

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Wine Enthusiast Collapsible Decanter Drying Stands

Don’t forget to protect your decanter as it air dries. Designed for convenience and spot-free results, our foldable drying stands come in two different shapes to give your decanter or flask a spot-free finish. Once dry, easily  fold and dissemble for easy storage.

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Cleaning Beads

“I personally like to use decanting beads, which are little metal balls that you put in the decanter with very hot water and swirl,” says Nate Rogevich, beverage manager at Majordomo Meat and Fish in Las Vegas.

As the stainless-steel beads swish around the decanter, they pick up residue and sediment like a sponge.

To prevent soap stains and residue, Rogevich uses his beads in conjunction with Cafiza, a powdered cleaner marketed for espresso machines, yet equally effective on glass.

Beads are also the preferred method of Marshall Tilden III, DWS, CSW, Wine Enthusiast’s vice president of sales and wine education.

“They are able to reach every nook and cranny at the base of the decanter,” he says. Tilden finds them particularly effective on decanters with unusual shapes.

You can reuse your beads, too. Just rinse in hot water and let them dry before storing.

Wine Enthusiast Recommends:

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Made from stainless steel, these beads are ideal for cleaning decanters of all shapes and sizes, reaching the small crevices and corners that a brush may miss. Use the teardrop-shaped storage container with built-in strainer to easily rinse and dry your beads after every use.

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Vinegar and Rice

If the thought of cold, hard steel or ice inside your beloved decanter makes you cringe, consider using clean, uncooked rice with equal parts water and white vinegar.

The combination works in a similar, gentler manner as the above methods. The solution flows through narrow bottlenecks, while rice “scrubs” the sides clean. The downside here is grit.

“In terms of rice, I do find that it removes slight stains,” says Rebecca Meir, wine writer and sommelier at Toronto private dining service Chef & Somm. “However, it falls short when removing substantial ones. The crushed ice and stainless-steel pearls will work much better as well as quicker,” especially for tough, caked-on stains, she says.

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Hot Water and Foresight

Regardless of which cleaning method you choose, “the most important consideration is to rinse your decanter with warm-to-hot (but not boiling) water as soon as possible after using,” says Meir. “The longer the decanter sits with wine, the more of a struggle there will be when it comes to removing the wine stains.”

In cleaning, as in life, it never hurts to get an early start.

The post How to Clean a Wine Decanter, According to Professionals appeared first on Wine Enthusiast.

Whether you drink from fancy stemware or affordable Ikea finds, it’s important to keep your wine glasses clean and crystal-clear. Stains and residue from soap or previous pours can alter the appearance and aromas of your wine, which will affect how you perceive its color, scent and taste.

“You don’t want anything to distort the wine in your glass,” says Regina Jones Jackson, CSW, FWS. She’s the owner and principal wine consultant of Corks and Cuvée wine shop in Atlanta. “What you’re seeing in the glass will tell you a lot about the wine itself. If you have a little film or it’s not quite clean enough, all of that is going in your wine.”

“It’s just like why you’d want a clean car,” adds Anna-Christina Cabrales, Wine Enthusiast’s Tasting Director. “You and others will enjoy the journey more.”

So, what’s the best way to keep your glasses in peak condition? Sommeliers, wine buyers and other wine professionals share their strategies.

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How to Handwash Wine Glasses

For many glasses, a sponge and unscented soap will do the trick.

“At home, I wash all my glasses by hand,” says Sarah Goler, wine director at Tannat Market and Tavern in New York City. “I just use dish soap and a sponge.”

If your stemware is fragile, however, you might want to use specific tools. Here’s how to use our most-loved cleaning supplies to keep your glassware in mint-condition.

1. Choose the Right Cleaning Liquid

Though soap and water can do the trick in a pinch, certain reagents can leave your glassware vulnerable to streaking and odors that can alter your next glass of vino. For gentle washing, opt for a special liquid that caters to your glassware’s needs.

Wine Enthusiast Recommends:

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2. Choose the Right Brush

Ditch the sponge for a cleaning brush specifically made to clean stemware safely. Jackson uses a cleaning brush and recommends “doing a circular motion from the base all the way up.”

Wine Enthusiast Recommends:

Wine Enthusiast Interchangeable Glassware Cleaning Brush 5-pc Set

Have an expansive glassware collection that needs cleaning? Our 5-piece cleaning brush set has one wand and interchangeable heads to clean all types of glassware—from flutes and decanters, to goblets and rocks glasses. The soft, resilient foam bristles clean hard to reach places, and easily removes those stubborn lipstick stains from rims.

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3. Air-dry or Hand-dry?

After she washes her glasses, Goler air dries them, but she warns that could result in faint droplet stains, depending on the mineral content of your water. So, Rabot recommends you dry glasses right after you clean them.

Those pesky spots may not alter a wine’s taste, but they will obscure its color. Jackson suggests polishing your glasses with a microfiber cloth right after you wash.

“Polishing cloths really, really help to make sure there are no streaks on there,” says Jackson. “I use them to dry my glasses so they look very nice, clean and almost sparkling.”

Use a gentle hand here.

“When I’m drying, I hold the stem and never the base of the wine glass,” says Olzewski, who uses a microfiber cloth on her glasses right after she washes them. “Holding the base can result in breakage, and I’ve seen some really insane restaurant accidents involving broken stems.”

Your safety is more valuable than any stemware.

Wine Enthusiast Recommends:

Microfiber Glassware Drying Towels With Hand Pockets

Get rid of those pesky glassware smudges for good. This quick-drying microfiber towel features two stitched pockets for your hands so you can dry and polish glasses and decanters to a sparkling finish without leaving fingerprints.

$20.00 Wine Enthusiast

For those who prefer to air-dry, avoid placing delicate glasses upside down on a metal rack or rough surface. Instead, handle your glassware with care using a sturdy drying rack.

Wine Enthusiast Foldable 12-Glass Stemware Drying Rack

Designed for convenience and spot-free results, our foldable stemware drying rack sits securely on your countertop and can hold up to a dozen stemmed wine glasses. Once dry, it can be easily tucked away in your cabinet or storage drawer until your next sipping occasion.

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Can You Wash Wine Glasses In the Dishwasher?

If your wine glasses are on the hardier side, it’s absolutely okay to put them in the dishwasher, says Victor Rabot, fine wine buyer at Sotheby’s Wine. “I run mine with soap, so there’s no bad aroma left in the glass,” he says.

The key is to load them carefully, preferably in the top rack where they’ll jostle less.

“Place glasses securely upside down, without allowing them to touch dishes or one another to avoid scratching,” wrote Tammie Teclemariam and Marguerite Preston in The Wirecutter. “Some dishwashers come with clips on the racks that you can use to secure glasses by the stem.”

If your glasses are too tall for the upper rack, you might be able to lower it. If the dishwasher racks aren’t adjustable, simply load glasses into the lower rack where they won’t touch any other dishes or glasses.

Wine Enthusiast Recommends:

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$33.00 Wine Enthusiast

The post How to Clean Wine Glasses Properly, According to Wine Professionals appeared first on Wine Enthusiast.

How Long Does Wine Last After Opening?

John Belsham, an international consultant and founder/winemaker of Foxes Island in New Zealand, says, “The ultimate deciding factor is quality. The better the wine, the longer it will keep in an open bottle. That’s irrespective of the techniques used to protect the wine, be it gas-injection or vacuuming…The bottom line is that once you’ve opened the bottle, oxygen is introduced, which is absorbed into the wine. It’s not actually what’s in that space above the wine that makes the difference, but what’s absorbed into the wine at the moment of opening.”

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White Wine

“The wine will not rapidly oxidize, if it’s been well made,” says Belsham. “I would expect a quality bottle of Chardonnay, Riesling, Sémillon or Sauvignon Blanc to last comfortably three to four days in a half-full bottle. Really high-grade, single-vineyard wines with a high fill level will last for at least a week in the fridge, in my own experience. Even with slight loss of aroma, it will still be palatable. Mass-produced, simpler whites and rosés are probably best [enjoyed] over two days.”

Red Wine

“With red wine, similarly, it will comfortably be in good shape for three to four days,” says Belsham. “The more robust the red wine, the more tannin it has to protect itself against oxygen. So, the denser the red wine, the better it will present itself. For example, I would give elegant Beaujolais three to four days, but five to six days to a robust southern Rhône or Primitivo.”

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Sparkling Wines

Sparkling wines enjoy protection via their own carbon dioxide, but open bottles need proper, purpose-made stoppers that firmly clamp the bottle shut. Marcello Lunelli, co-owner of Italy’s Cantine Ferrari in Trento, says, “It depends how full the bottle still is. If there is just a glass missing, a re-stoppered bottle will keep three to four days, as long as the stopper completely maintains the pressure. Keep the bottle absolutely closed. Every time you open it, you lose pressure.”

“If the bottle is half-full, just two days is probably best,” he adds. “After that, you won’t have the perfect perlage. That said, the wine inside will still be good, just with less pressure. What remains when the bubbles are gone is still an outstanding wine. If the wine has been open for longer than that, it will be perfect for making risotto. The acidity of the wine perfectly balances the sweetness of the rice.”

How Long Does Fortified Wine Last?

Sherry

George Sandeman, of Sherry and Port producer Sandeman, advises to refrigerate Fino and Manzanilla styles and consume them within one week. Amontillado and Oloroso styles will stay fresh for up to eight weeks after opening. He notes this goes for these two styles regardless of their sweetness level.

Port

Paul Symington, managing director at Symington Family Estates, the group behind Graham’s, Dow’s and Warre’s, says quality and style make a difference.

Ruby Port and LBV (late bottled vintage) styles “will stay in good condition for up to a week after opening,” he says. “After that, they will suffer from the normal process of oxidation, common to all wines. Keeping the opened bottle lightly chilled and using a Vacu-Vin or similar will prolong the quality.”

“Tawny Port has been aged in oak casks and is therefore well used to contact with air,” he adds. “Consequently, a fine 10- or 20-year-old Tawny will remain in excellent condition for two to three weeks after opening, especially if kept in the fridge.”

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Concerning the pinnacle of Port, Symington says, “Like all great bottle-aged wines, Vintage Port has been totally isolated from the air for many years. The glorious elegance of this wine upon opening is a real pinnacle, but its ethereal beauty will fade after a few days. It should therefore be consumed within three to four days of opening. A Vacu-Vin will help prolong the quality by a further few days.”

Sandeman, which also produces Port, has recently adopted re-sealable Vinolok closures on its 20-, 30- and 40-year-old Tawny Ports. These can be kept “for up to three months,” says George Sandeman, especially when stored in the refrigerator.

Madeira

Madeira already has been exposed to heat and is an oxidized style. Can time still ravage it? “Do you want to know the truth?” says Chris Blandy, director of the Madeira Wine Company. “Nobody knows how long these wines last once opened, but my own experience is that I had half a bottle of 1976 vintage Madeira with my wife at Christmas 2011. One year later, Christmas 2012, we had the other half, and the bottle was perfect.”

The wines are fortified and deliberately oxidized, so nature has little to throw at them. “As long as you keep the bottle away from direct sunlight and upright, it can last a very long time,” says Blandy.

The post How Long Can a Bottle of Wine Stay Open? appeared first on Wine Enthusiast.

Although capsules can be quite ornamental in design, they do also serve a functional purpose. The capsule protects the cork during storage, shipping, and aging. This is especially important for wines that are intended to be aged for a long period of time before drinking. Humidity and temperature changes are both very harmful to corks, and the capsule can serve as a barrier between the cork and the air around it.

There are three ways to remove the capsule. Check out the video below for demonstrations on all three!

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1. Cut the Foil with a Corkscrew Knife

This is how most professionals remove capsules from bottles of wine. If you’ve ever ordered a bottle of wine at a restaurant, the server or sommelier probably opened it with a corkscrew knife. If you’re looking to impress, this is a good way to open your next bottle.

First, be sure that you have a sharp knife on your corkscrew. Holding the back of the corkscrew knife with your thumb, cut the foil halfway around the neck of the bottle.

Then, make another cut in the opposite direction, starting from the same place where you made the initial cut. Be sure to cut just underneath the lip on the bottle.

Last, make one final, vertical cut going up across the protruding lip, to the top of the bottle. Those three cuts should allow you to easily remove the top portion capsule that covers the cork.

It’s important that the first two cuts are made just below the lip that goes around the bottle neck. This ensures that the wine will not touch the foil when you are pouring.

Most corkscrews will have small knives that fold out from their handles. It’s important to keep this knife very sharp to avoid any risk of snagging or slippage that could cause injury while cutting your wine capsules.

2. Use a Wine Foil Cutter

You can also find foil cutters that are designed to easily remove wine capsules. These small, round tools usually feature rolling blades that make it simple to remove capsules with one quick motion.

To use a foil cutter, set the foil cutter on top of the bottle. Then, simply twist the cutter.

Foil cutters do not cut the capsule below the raised lip of the bottle. This can result in the foil touching the wine as you are pouring. Not only can this make a messy pour, but you don’t want anything touching the wine before it hits the glass. There could be foreign substances on the foil that may alter the wine’s flavor or texture. For this reason, foil cutters are not as popular as corkscrew knives for removing wine capsules.

Despite not cutting the capsule below the lip, foil cutters are a great option for everyday use. They are also perfect for those wine drinkers who have tactile or dexterity issues. Foil cutters are, by far, the easiest way to remove the capsule from your wine.

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3. Remove the Foil by Hand

A method adored by wine drinkers who find themselves in a pinch, it is possible to just remove the wine capsule by hand. Although it may not be the most dignified approach, it’s usually pretty effective.

To remove a capsule by hand, firmly grasp the neck of the wine bottle. Twist the foil as you pull upwards. With enough force, the foil will slide off the bottle.

Shop Wine Capsule Removing Tools

Whether you’re an everyday drinker or a “special occasion” wine connoisseur, it’s important to have a good capsule removing tool. At Wine Enthusiast, we carry a wide variety of quality foil cutters. Take a look around, and if you have any questions, our customer service team is ready to help you!

The post Three Simple Ways to Remove the Foil Capsule Covering the Wine Bottle appeared first on Wine Enthusiast.

Here, we’ll get into the various nuances between red and white glass types.

1. General differences of red vs. white wine glasses
2. The three types of red wine glasses
3. The two types of white wine glasses
4. Red vs. white stemless glasses

Before we get started…

In this article you will learn all about different glass shapes for different types of wines. In general, there are three main red wine glasses and two main white wine glasses.

If you came here looking for a more general recommendation for one white wine glass and one red wine glass that covers most of your bases, these are our expert-suggested and most popular:

Aria Cabernet Sauvignon Handblown Wine Glass

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Red vs. White Wine Glasses

Key Differences:

Generally speaking, white wine glasses have smaller bowls than red wine glasses. The walls of a white wine glass bowl will also be less curved. White wine glasses have much narrower openings than red wine glasses.

Affect on the Senses:

Because red wines are generally more full-bodied than whites, red wine glasses benefit from having larger bowls. The larger, more roundly-shaped bowls allow more air to interact with the wine. This will allow the flavors to open up and display themselves more prominently. A white wine doesn’t need as much aeration.

The larger bowls of red wine glasses also let the wine’s aromatic qualities display more robustly. Much like a decanter, red wine glasses are built to “open up” the wine’s aromas. White wine glasses have shorter bowls. This allows the drinker to bring the wine closer to their nose, which is helpful for more subtly aromatic white wines.

Red wine glasses create a more visible surface area, which can make it easier to see the wine’s viscosity and color as it is swirled in the glass.

Stem Length:

One of the main distinctions between red and white wine glasses is the length of the stem. Most white wine glasses have longer stems than red wine glasses, allowing the drinker greater distance between their hand and their beverage. The reason for this? White wines are more temperature-sensitized and need to be served below room temperature. A longer stem allows the drinker to distance their hand from the bowl, preventing any warming of the wine from body heat.

 The feet of white wine glasses and red wine glasses are very similar in size and shape.

The 3 Types of Red Wine Glasses

Red wine glasses will usually have a larger bowl than white wine glasses. This allows the bolder, fuller flavors of red wines to “breathe”. By giving the wine enough room to take in oxygen in the glass, the wine will open up and display both aromatic and flavor qualities more easily. The rims of red wine glasses are wider for the same reason. Some red wine glasses may even have tulip-shaped rims to invite more air into the glass.

There are essentially three main categories of red wine glasses: full-bodied (or Bordeaux), medium-bodied, and light-bodied (or Burgundy).

Cabernet Sauvignon/Bordeaux glass

Cabernet Sauvignon/Bordeaux glasses are the largest of the three types. The size of these glasses creates a large amount of space between your nose and the wine. This lets ethanol vapors move past your nose, which allows you to experience more of the wine’s aromatic compounds and less of the strong alcohol vapors. The larger opening will also let the wine flow onto the entire surface of your palate. This results in a more robust and comprehensive tasting experience. High-alcohol and high-tannin wines like Petit Sirah are well-suited to Cabernet Sauvignon/Bordeaux glasses.

Medium-bodied glass

Medium-bodied glasses are smaller than Cabernet Sauvignon/Bordeaux glasses. They will soften some flavors and will keep a little more of the ethanol vapors in the glass. We suggest these medium-sized glasses with lighter-alcohol, old world wines such as Chianti and Rhône that have pronounced savory characteristics.

Pinot Noir/Burgundy glass

Pinot Noir/Burgundy glasses work well with lighter, more delicate reds. The space of the bowl allows the aroma to accumulate. The shorter lip also encourages the wine to run over the tip of the palate. This can enhance the sweetness of the wine. Some drinkers even enjoy Champagne or full-bodied white wines from Pinot Noir/Burgundy glasses.

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The 2 Types of White Wine Glasses

White wine does not need as much space to breathe as red wine. White wines often need a smaller glass to preserve their delicate and subtle aromas. These tighter, narrower-bowled glasses concentrate and preserve the wine’s qualities.

You will also find that white wine glasses have shorter bowls. This allows the drinker to bring their nose closer to the wine to better experience its aromatic qualities. White wine glasses will also have longer stems than red wine glasses. This is because white wine is typically served at a lower temperature, and your hand can warm the wine if it is too close to the bowl of the glass. To mitigate this, white wine glasses’ long stems allow the drinker to keep their hand farther from the bowl.

There are two types of white wine glasses: those for high-acid wines and those for full-bodied wines. These two types of glasses will have differently-shaped bowls that accommodate the characteristics of certain wines.

Glasses for High-Acid Wine

Glasses for high-acid wines are the smaller of the two. Their design allows the wine to move onto the middle of the palate, which brings out the wines’ acidic qualities. These types of wines usually have a lower alcohol percentage, so the ethanol vapors will not be much of a concern. Dry Rieslings, Sauvignon Blanc, and rosé are all popular wines for this style of glass.

Glasses for Full-Bodied Wines

Glasses for full-bodied wines are larger with wider openings (though still narrower than most red wine glasses). This allows the alcohol vapors to flow past the nose while accentuating the richer qualities of full-bodied whites like Chardonnays.

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Red vs. White Stemless Glasses

When it comes to stemless red and white glasses, most of the same qualities are present as in their stemmed counterparts. Stemless white glasses are smaller and narrower, while stemless red glasses have the traditional large, open bowl shape.

Red wines are more suited to stemless glasses because they are best served at 54-65°F. This means the warmth from your hand is less likely to impact the flavor and characteristics while in the glass.

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Do I Need Both Wine Glass Types?

While you can certainly get by with one set of glasses, if you expect to drink a number of different varietals, you may find that the glassware is holding back your experience—particularly if you opt to drink red wine out of a smaller white wine glass. Does that mean you won’t enjoy your wine? Most definitely not. But, a proper varietal-glass pairing can make a difference in your experience.

The post The Difference Between Red and White Wine Glasses appeared first on Wine Enthusiast.

“It was a lights-out moment,” says Padilla, co-owner of the Brooklyn restaurant Rule of Thirds and the sake shop Bin Bin. The sake’s comforting temperature and underlying sweetness mellowed the spice of the evening’s jerk chicken, while its flavor boosted the meat’s savoriness. The pairing revealed the versatility and power of a beverage we often think of in rigid terms.

Japan’s rice-based brew, say experts, works hot or cold, for fine dining or snacking, in a wine glass or ceramics, and beyond. You just need to learn some guidelines. Then, once you’ve mastered them, you can throw them away.

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Find the Right Food for Your Sake

We usually think of wine when pairing drinks with food, but its acidity and tannins can present challenges that sake does not. Red and white wines contain at least five times more acidity than sake, according to the Sake School of America. “Sake is… less aggressive, so food enhances its flavor,” notes Paul Willenberg of Namazake Paul Imports.

In other words, sake bends to food’s taste more easily than wine. When pairing sake with food, Padilla thinks in terms of intensity.

“How ‘loud’ or ‘soft’ does the food present? Match the sake to that level,” he says. When those “volumes” are in balance, sake’s umami notes act as a bridge between bites. That’s what happens at an izakaya, a style of Japanese tavern that often serves plenty of salty, fermented dishes to keep patrons sipping. The salt, notes Willenberg, increases sake’s texture and binds with its subtle acidity to create more umami flavor, which helps dishes taste good.

Indeed, sake and salt are “best friends,” says Monica Samuels, vice president of sake and spirits for Vine Connections and a Sake Samurai, a title conferred by the Japan Sake Brewers Association. She likes sake with chips, popcorn and bar nuts.

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But different styles of sake do have ideal partners for meals. Heartier foods tend to go with savory junmai, which is made from rice polished to 70% of the grain’s original size. Traditional sakes like kimoto, a style in which the yeast starter is beaten to kickstart lactic fermentation, have the structure to support umami-driven foods. Meanwhile, caramelly and funky koshu, or aged sake, works well with similarly intense aged cheeses, not to mention Thanksgiving’s flavor bomb of gravy-smothered turkey and pumpkin pie.

Nigori sake, which is characterized by rice particles that cloud and sweeten it, tolerates bold flavors and spice a la dishes like Korean fried chicken, birria and vindaloo. As for unpasteurized spring sake, or nama sake, which boasts a thicker texture and brasher aroma relative to other styles, is a match for hefty, creamy pastas, tangy cheeses and grilled meats.

Bright, fragrant ginjo and daiginjo sakes—a k a offerings made with rice polished to 60% or greater—complement lighter, simpler foods that won’t obscure their delicate aromas, like salads and sashimi. As for sparkling sakes, which can range from sweet to bone-dry? Their thicker texture does well with playful pairings like potato chips and caviar.

Hit Your Sake’s Optimum Serving Temperature

“If it’s highly aromatic, serve it chilled,” advises Padilla. “What makes daiginjo special is that the brewer has polished the rice and subjected it to long, low fermentation to coax out aromatic esters.” Heat dissipates the volatile compounds, killing the scent.

Junmai sake, however, grows deeper and more complex at room temperature and beyond. Padilla uses a tent pole analogy: “At cold temperatures, the cloth is sharp at the top. As you blow hot air into the tent, it rises and turns into a dome.” Warmed, the flavors expand. This is on display with sakes styles like yamahai, kimoto and koshu. These are funky thanks to koji, the mold that turns rice’s starches to sugars, and those flavors mellow delectably in a hot water bath or gently microwaved.

“Taste as you heat it and trust your palate,” says Padilla. “When you think it’s delicious, it’s ready.” But sake changes permanently as its volatile compounds off-gas, cautions Willenberg, so heat only as much as you plan to drink immediately. Samuels suggests diluting warm sake with a touch of water to open it up, or dashi, which can also accentuate the drink’s umami notes.

Pour It Into the Proper Vessel

Willenberg drinks daiginjo from a white wine glass, whose high, straight walls direct the sake’s fruity, floral aromas to the nose. He reserves wider red wine glasses for savory sakes. Either way, he suggests handling the glass differently than one would with wine. Rather than holding it by the stem, cradle the bowl in your hands to gently warm it so you can experience it as it evolves.

As for ochokos, “the pottery doesn’t improve the sake’s flavor,” says Willenberg, “but it may improve how you’re feeling.” The cups enhance earthy junmai’s rustic vibe. Different areas of Japan have their own pottery styles, so you can geek out on pairing regional sakes with their corresponding ceramics.

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If you’re going all out with a wine-and-sake affair, consider pouring wine in glass and sake into ochokos. “You should serve both, because they do different things on your palate,” suggests Padilla.

One vessel that experts do reject is the cedar box in which many stateside Japanese restaurants serve an overflowing glass of sake; the drinker is meant to sip the spill from the box. The excess expresses hospitality, but the fragrant wood can mask the sake’s flavor. Cup sake, on the other hand, is a gimmick that works: These low-cost sakes, which come in convenient collectible jars or lightweight cans, are perfect for picnics.

Serve Sake Appropriately and Store It So it Lasts

Even unopened sake changes over time. Purchase it within two years of the bottling date on the label. Then share it as the Japanese do.

“Sake culture is about kizukai, which means being observant to anticipate a fellow drinker’s needs,” explains Samuels. Keep everyone’s glass full, pouring for others before yourself.

“It’s also commonplace to hold the bottle with two hands, as a gesture of gratitude for the product,” notes Willenberg. Traditionally, you’d fill ochoko to the top, but with a wine glass, pour just a couple of ounces, so you can get your nose in and experience the sake’s aromas. And don’t swirl as much as wine, lest the higher abv sake releases too much alcohol into your nose.

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Once it’s opened, refrigerate it. “Sakes are released on the date that the brewer feels they’re ready to drink,” says Willenberg. Re-capped and stored upright in the dark and cold, they’re as good as just-opened for two weeks. High acid, high-umami sakes can stay stable for months.

After that, unlike wine, they won’t turn to vinegar. “But aromas and flavors diminish, especially in a daiginjo,” Samuels notes.

Now, Go Ahead and Break the Rules

Ultimately, these tips are helpful but not mandatory. “I want people to learn to live with sake,” says Padilla. “There are a lot of ways to do that. Find your own comfort with it, so you drink it. That’s what supports the producers.”

In fact, “there’s a push from producers for people to be playful,” says Samuels. Add ice, club soda, orange juice or a slice of jalapeño to spice things up. And you don’t always need proper glassware. Even Samuels’ family has an outside-the-box ritual: “We get dehydrated squid bodies, and we drink hot sake out of them,” she explains. “As you refill the squid, it softens. Then you grill it, and it’s delicious.”

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And though ginjos and daiginjos are best served cold, “don’t rush to put the bottle on ice. Try a spectrum of temperatures to understand your preference,” Samuels advises. Willenberg suggests comparing a couple ounces at 50°F, room temperature and 100°F.

As for how long to keep sakes around after opening them? Fans of aged sake argue that some have the structure to last after opening at room temperature indefinitely. At bars like Asakura or Yoramu, both in Kyoto, yamahai and kimoto sakes can sit open for years. “Do you want to see how a sake evolves with oxygen exposure or keep it locked in place?” asks Padilla. It comes down to your own taste.

That’s how it should be with any drink. Experiment and find your bliss. “People ask, ‘Is that allowed?’” says Samuels. “Yes. We want people not to feel like there are so many rules.”

The post How to Drink Sake, According to Pros appeared first on Wine Enthusiast.

In other words, your wine glass matters. “Wine is meant to be enjoyed and the glass is equally important to the experience,” concurs sommelier and Wine Enthusiast Tasting Director Anna-Christina Cabrales.

So then what’s the deal with stemless wine glasses? One could argue that they go against everything we know about tasting etiquette. And yet, they’ve become a trendy staple for wine professionals and casual drinkers alike.

There must be some utility to stemless wine glasses, right? Let’s investigate.

When to Use a Stemless Wine Glass

“For me, stemless wine glasses are fun,” says Cabrales. “They usually have this cool appeal—whether it be that way the glass is cut or that it has some sort of decorative design—that just makes you want to grab and hold them.”

Stemless wine glasses are a solid choice for casual gatherings, she adds—irrespective of the quality of wine that fills your glass.

“I’ve had some really fancy stuff at a tailgate or the park,” Cabrales recounts. “Will I bring a Zalto glass into the park? No. But am I going to enjoy fine wine in the park with a solo cup? No, I’m not going to do that either.” Stemless wine glasses provide a happy medium, she says.

As a final point, stemless wine glasses are easier to care for.

“They tend to break less,” says Cabrales. “A [traditional] wine glass has three parts—the base, the stem and the bowl—so it’s either one piece or three pieces.” Stemless wine glasses, on the other hand, allow for a more durable and compact storage option.

When Not to Use a Stemless Wine Glass

“When there’s a stem around,” says Cabrales candidly. In other words, stemless glasses will always be second fiddle to stemmed glasses. The traditional shape has its own nuances to account for, like why height matters for the stem. But choosing glassware depends on your goal as a wine drinker and, of course, your personal preferences.

Are you looking to smell the secondary aromas of caramel and butterscotch in an aged Chardonnay? Get a stemmed wine glass and make your way through the five S’s of wine tasting without omitting a proper swirl. Additionally, it’s a good idea to choose a traditional wine glass in formal settings. Having a stem keeps the bowl clean—and, well, no one likes smudged glassware.

But do you just want a casual glass of something tasty with a weeknight dinner? A stemmed wine glass will do just fine, if it pleases you.

Of course, exceptions abound. Cabrales says she’s been to wine bars that boast thoughtful bottle selections and choose stemless glassware over traditional stemware. 

“They’re sending me a message, saying, ‘This is how we feel you can best experience this wine,’” she recounts. “I always prefer having a stem, but there’s no rule as to what you enjoy wine in.”

Are Glass Stemless Wine Glasses Better Than Plastic?

If anything goes, then what about plastic stemless wine glasses?

When choosing plastic over glass, it’s a matter of practicality. Plastic serveware is often lightweight, portable and durable, nearly eliminating the risk of breakage. However, it’s worth noting that plastic glasses may not be the most environmentally-friendly option on the market.

“It gets the job done, but it’ll never match up to what glass and especially crystal can do,” says Cabrales. Why, exactly? According to Cabrales, the composition of your glass will help bring out certain aromatics. For instance, crystal glassware may contain minerals like lead, magnesium and zinc, which can positively affect the flavor profile of the wine. Shape matters, too—learn more by digging into our extensive wine glass guide.

When it comes to resolving the stemless versus traditional glassware debate, Cabrales leaves us with some words of wisdom.

“Sometimes you’ll have options, sometimes you won’t,” she says. “And sometimes even the stemless glass will trump what’s available out there. Just keep an eye as to what’s open for what will maximize your enjoyment—that’s the glassware you should use.”

Ready to give your wine glass collection a refresher? Our glassware buying guide provides expert insights and tips, helping you choose the best wine glass for you.

The post Are Stemless Wine Glasses Any Good? We Investigate appeared first on Wine Enthusiast.

After all, no one wants bits of cork floating around in a wine they’ve spent time aging. This is where the twin-blade wine opener comes in handy.

This double-pronged contraption, also called an ah-so on the West Coast, looks like a tool out of a horror movie, but it is exceptionally useful for removing corks from wines with age.

When to Use a Twin-Blade Wine Opener

“A twin-blade is great when you are opening old bottles, especially when the cork may be weak or damaged, nothing is better,” says Evan Turner, sommelier and wine director at Krasi Meze and Wine in Boston.

Weakened corks are prominently associated with aged wines because they can dry up if there isn’t enough humidity during storage. The cork can also grow brittle if the bottle isn’t kept on its side while it ages, which helps keep it moist.

However, all natural materials inherently disintegrate overtime, and that goes for cork, too. For aging corks, traditional bottle openers could spell disaster. “When piercing a fragile cork with a screw, the cork might crumble if too damp or break if it’s too dry,” says Maddy Jimerson, Master Sommelier and wine director at Casa Tua in Aspen, Colorado. A twin-blade wine opener helps avoid this fate.

How the Twin-Blade Works

The two blades slip between the cork and the neck of the wine bottle, rather than piercing it. Then you simply twist the handle while pulling up.

“This eliminates the issue of the cork breaking or falling apart,” says Jimerson, who adds that she reaches for a twin-blade when opening any bottle that is older than 15 years, even if it’s been stored in the best conditions. “I’d rather be safe and use a twin-blade when I’m unsure about the condition of the cork.”

After all, whether at home or at a restaurant, opening an old bottle is a celebration. Splitting a cork in half can draw away from the presentation and experience. Using a twin-blade adds to the moment, as you can’t rush an opening with one.

“There’s a romance to them,” says Turner. “Honestly you cannot go fast [and] that is the whole point really.”

“I think it’s a beautiful way to open a bottle for guests, whether it be at home or on a restaurant floor,” adds Jimerson.

Another benefit of a twin-blade corkscrew, she says, is the ability to reinsert the cork in the bottle in case you don’t plan on finishing the wine in one sitting. If you plan to take advantage of this benefit, then be sure to leave the cork between the double blades after opening. This way, you aren’t over handling the cork, which could cause it to crumble.

To reseal a bottle, simply push the gadget downward while twisting the handle. Once the cork is secure, pull up and remove the twin-blade.

Finding the Perfect Twin-Blade Wine Opener

L’Atelier du Vin makes a popular model.

The company even cites a popular legend that their opener is so delicate and discreet, waiters supposedly used to serve themselves a small helping of wine before service and re-cork the bottles without leaving a trace.

Regular Corkscrew or Twin-Blade? It Depends

All this said, you’ll still find both Turner and Jimerson relying on a standard corkscrew. That’s because the majority of bottles they handle are young and a standard opener is sufficient. Jimerson says that the hinged version is easier to use and more convenient, especially for bottles with synthetic corks.

But if there’s any question on the state of a cork, it’s best to be safe and use twin-blade wine opener.

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The post How to Use a Twin-Blade Wine Opener appeared first on Wine Enthusiast.

But not all shots are created equal, so it’s often hard to know how much alcohol is being imbibed. The reason is twofold: Firstly, alcohol by volume (ABV) varies between spirits. A particular brand of rum, for instance, may contain more alcohol than a particular brand of vodka, but sometimes the inverse is true. Different spirits can also have the same ABV. Our advice? Always check the bottle to know how much booze you’re drinking.

The second reason, however, is all about the actual shot glass. This small drinking vessel usually holds around 1.5 to 2 ounces of liquor, but the size of these shot glasses can vary from bar to bar and restaurant to restaurant—or even country to country.

Confused? Below, we demystify shot glasses once and for all.

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How Many Ounces Are in a Shot?

While there is no federally-mandated shot-glass size, many U.S. bartenders consider a standard volume to be 1.5 ounces, or 44 milliliters. (For what it’s worth, Utah is the only state that has officially defined a shot measurement—and it’s 1.5 ounces.)

That’s not to say that every time you order a shot, you’re getting 1.5 ounces-worth of alcohol. Some bars and restaurants can serve you only a single ounce per shot and be completely in the right. In places like Japan and Israel, a shot can equal 2 ounces of alcohol.

If you ask your bartender for a double shot, you’re most likely going to get 2 to 3 ounces or 60 to 88 millimeters. Of course, when in doubt, ask your bartender.

Saké drinking vessels will vary in size, too. But generally speaking, shot-like saké glasses contain 1.5 ounces to 3 ounces.

Why Shot-Glass Size Is Important

While many recipes can be treated like a template and slightly altered, increasing the alcohol in any given cocktail can significantly alter its taste. Keep that in mind when measuring out your booze.

Second and perhaps more important, increasing the alcohol in a cocktail increases the ABV of that drink—and can cause the drinker to become more intoxicated than anticipated.

What About Jiggers?

A jigger is a bar utensil used to ensure the proper amount of alcohol is poured into drinks. But just like shot glasses, there are many variations in size, measurement and style. Most jiggers, however, measure 1.5 ounces on one side and 0.75 ounces on the other. Other jigger measurements you’ll find are 1.5 ounces on one side and 1 ounce on the other.

Of course, if you don’t have a jigger or a shot glass handy, you can still measure a shot using a tablespoon measure (one shot equals three tablespoons) or a teaspoon measure (one shot equals nine teaspoons).

After all, necessity is the mother of invention!

The post How Many Ounces Are in a Shot Glass? It Varies appeared first on Wine Enthusiast.

While many producers, winemakers and sommeliers will tell you they never decant Champagne—among them French winemakers Jérôme Prévost, owner of La Closerie, and Clémence Bertrand, winemaker of Bertrand-Delespierre—there is a push for the practice among a niche group in the industry.

For instance, Florent Nys, chief winemaker at Billecart-Salmon recommends decanting “some vintage Champagne or those which have a certain vinosity.” Benoit Déhu, owner of Champagne Déhu, shares that he decants his bottles when he is at lunch or dinner with friends. And Cédric Bouchard, owner of Roses de Jeanne, has previously advocated for decanting his wines one to two hours before serving.

“Decanting Champagne can create a kind of blossoming of the aromas and soften the bubbles,” says Nys. “[It] can reveal some aspect of oak barrels vinification or long aging on lees as well.”

One thing all parties can agree on, however, is that decanting is situational: There are certain times when it should be done, and times when it shouldn’t. And as with any wine, a matter of personal preference plays a role, too.

Why Should You Decant Champagne?

Decanting provides time for the wine to develop naturally after being locked up in a bottle. This is especially important with sparkling wine, as bubbles can become aggressive upon disgorging the cork and cage, which will overpower the secondary and vinification aromas, explains Déhu.

When the Champagne spends time in a decanter, the bubbles have time to settle, thus becoming more refined.

“Carbon dioxide escapes, the acidity decreases and reveals the aromas of the wine and its aging on lees,” says Nys.

When Should You Decant Champagne?

Hugo Bensimon, sommelier at Grill 23 in Boston, recommends decanting “powerful vintages that have years left in their life.”

Vintages like 2002 and 2008, for example, are good decanting candidates as they can present “aggressive bubbles,” adds Thomas Calder, export agent for Roses de Jeanne, Marie Courtin, Thomas Perseval and Bereche.

Calder notes, too, that he normally decants Champagne if he’s drinking with a larger group.

For example, “with eight people, they will drink one glass and the bottle will be finished,” he says. “That might call for carafing to allow the Champagne to more fully express itself during the limited amount of time it will be drunk.” Whereas if only three people are sharing a bottle, the wine will have more time to naturally take on air.

How Do You Decant Champagne?

According to Calder, most sommeliers he knows will chill the carafe in the refrigerator for two to three hours so that it’s the same temperature of the Champagne being served.

“This is less violent to the bubbles than a carafe at room temperature where the difference between the temperature of the carafe and the Champagne will provoke an explosion of bubbles, and a resulting loss of effervescence,” says Calder.

If you’re going to decant, use a carafe with a “long, thin neck so that you can gently pour the Champagne down the side and not lose too much effervescence with a lot of splashing into the decanter,” says Déhu. Be sure to hold the bottle at a 45-degree angle.

Champagnes generally open more quickly than still wines. So, on average, it should be decanted no more than 15 to 30 minutes prior to serving.

When it comes to serving, most experts agreed you should delicately pour the decanted Champagne down the side of a universal or Burgundy glass.

“You want to allow the Champagne to express itself, which is not really possible in a [Champagne] flute,” says Déhu.

“Flutes were designed to show off the bubbles and their freshness, wine glasses help you understand the Champagne much better,” adds Bensimon. “Treat the bubbles like a bottle of Montrachet.”

When Shouldn’t You Decant Champagne?

But even Champagne-decanting advocates draw the line with certain bubbles, like older Champagnes. “I want older bottles to open up as slow as possible to make sure that you’re experiencing everything the wine has to offer,” says Bensimon.

Since old Champagnes have been in the bottle longer, says Déhu, you don’t want to disturb it too much as it can make the wine feel flat on the palate and the bubbles will dissipate faster.

“You want to protect its delicacy [and] keep whatever freshness it still has,” he says.

The post Should You Decant Champagne? It Depends appeared first on Wine Enthusiast.