15
February
2008
February
2008
OTBN - Tips
In the Jan 25th WSJ, Dorothy Gaiter and John Brecher published 10 tips for a successful OTBN. Well actually 12, but the last two aren’t really tips. I urge you to take a look for the full write up, but here is the short list:
- CHOOSE THE SETTING - alone or with family/friends. At home or in a cozy restaurant. Alone, it can be intimate. With family/friends you might end up enjoying several “special” wines (wink, wink)
- SELECT THE BOTTLE -Take a look around. Look for memories. You might decide to go out and find a wine you’ve always wanted to try, ie. make a memory.
- STAND IT UP - For an older wine, stand it up several days ahead to allow any sediment to settle at the bottom.
- BEWARE OF THE TEMPERATURE - Since its a special bottle, don’t drop the ball on temperature. Both Reds and Whites are best at cellar temperatures (around 55 degrees). Don’t over chill the white. Put that Red in the refrigerator for an hour or so if its been at room temperature.
- PRACTICE OPENING THE BOTTLE - The cork on an older bottle may break easily. The best method is the 2 prong cork puller. If you don’t use one, get one and practice. It’s an easily learned skill. In conjunction with the cork tip comes another. Have a carafe and a coffee filter handy in case of a crumbly cork.
- DON’T NECESSARILY DECANT - Some older wines will quickly dispel. Try it immediately. If it needs to open up, you’ll have plenty of time.
- HAVE A BACKUP WINE READY- Sad but true.
- SHARE - If the wine has memories, share them.
- SERVE DINNER - This tip has more to do with timing than food pairing. If the wine is somewhat funky at opening, taste it at intervals during the dinner. You might be amazed.
- ENJOY THE WINE - For the memories, past and future. “Ah, remember that Vega Sicilia we had on OTBN in 2005″
Now I realize that I’ll be out of town on the 23rd (the official OTBN), so I’ll have to set my own date sometime in early March. Ah, the best laid plans……
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