Aerating wine can make a world of difference, even for cheaper wines. While the preferred method is to leave in a decanter for a few hours before serving, seriously speed up the process by placing it in the blender for 30 seconds.
If you're not going to finish the bottle within a few days of opening, drop small marbles into the bottle to raise the level of the wine to the top, which will leave less room for oxygen to sit and spoil your wine. This will help keep it fresh for about a week or so.
If you have part of a bottle left and don't anticipate drinking it soon, you can fill ice cub trays then freeze the wine for up to a month or two. You can use the cubes to chill wines, to thaw out for cooking, or to blend into wine slushies.
This will enhance the sweetness and make it a little more enjoyable. Plus, post-drink snack!
Rich white wines like Chardonnay are best served at 50 to 60 degrees fahrenheit. The temperature in the ice bucket will take it close to 32 degrees, which won't allow you to experience its full flavor.
There are many different options for this dilemma. One of the easiest is to insert a key into the cork at an angle, and then turn twist and pull. As more of a party trick, you can insert the bottle into a the heel of a shoe and then tap it against the wall until the cork pops out enough to finish the job by hand.
This is a fun and easy way to chill wine without watering it down. This would work well with other fruit too, so get creative!
Twenty minutes before dinner is served, take the white out of the fridge and put in the red. Both will be the proper serving temperature by the time you're ready to eat.
Want a fancy brunch drink but forgot to pick up the bubbly? You can make an equally delicious cocktail by mixing together equal parts white wine, sparkling water and fruit juice.
Need that bottle of wine chilled in a flash? Simply wrap it in a wet paper towel and pop it into the freezer. Or you can get that bottle of white chilled in just five minutes by adding a big handful of salt into a bucket of icy water.
Even with our best attempts, sometimes little bits of cork get into the bottle. Instead of painstakingly trying to fish it out, simply place a coffee filter in your glass and then pour your wine to catch all those pesky bits.
Once re-corked, store your wine bottles on their side to help prevent oxidation, aka spoiling your wine faster.
If your planning on traveling with your wine, you can simply use an inflatable pool floatie (the kind kids use) and just throw it in your suitcase. Or if you're simply going over to a friends, just stick it in a thermal sock.
If leftover wine in your fridge is too cold to drink right away (but you need it right away), pour a serving into a microwave safe glass and zap it for five second intervals until ready. Two caveats: never put the whole bottle in the microwave, and this is for modestly priced wines only (please don't zap a Chateau Margaux).
There are a few telltale signs for when a wine is long past its prime. The first is smell (wet dog, cardboard, farmyard, vinegar, burnt rubber and cooked cabbage). The other is look (browner than usual or bubbles in a non-sparkling wine).
Life happens, which also means sometimes spilling that glass of red wine all over the carpet. If that happens, immediately blot it up with a rag, sprinkle it with table salt and rinse with club soda. But here is the real key: rinse with white wine before the stain sets in to completely lift it out.
You know that feeling when your painstakingly clean your wine glasses only for it to look smudged or streaky at the end? The easy solution is to ditch your dish towel and dry it with a coffee filter instead.
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