Educating the taste, an innate duty
The way of serving a wine is almost as important as the wine itself. The view of a wine expert. Since wine is our life and our passion, we regard it as our duty as well as a pleasure to offer you some suggestions so you can enjoy a Franciacorta to the utmost.
First of all, try and think of the bottle as a person: treat it with respect, put it at its ease, avoid abrupt changes of temperature or, at least, give it time to recover. Do not store it at a temperature higher than 20° C, nor in a refrigerator for too long. Then, when it’s time, place it in such a way as to present it well: open it at 6-7° C, never brusquely, keeping hold of the cork with two fingers after removing the crown. And before pouring it, preferably in two stages, the first of which is swirled around the glass, the choice of which should not be underestimated.
The Franciacorta glass is preferable, both the goblet and the flute, because it is better balanced and therefore easy to hold with the stem, preventing the hand warming the wine, which could affect the clarity or the aroma and thereby mislead your senses. Ideally, the glass should be chilled in the fridge and the bottle kept fresh in crushed ice or water, ice and salt. Only a little should be poured to appreciate its perlage and avoid the risk of the glass becoming warm because it is too full. Better to refresh the glass with a second pouring.
And here we come to the presentation. The moment a wine is tasted can be compared to the first meeting with a person we do not yet know. Your senses will be activated in order to appreciate its character, explore its personality. With the glass still, first assess the perlage, then reinvigorate it by rolling it around the glass to enhance the aromas. Your eye will now appreciate the highlights which, depending on the coldness or warmth of the gold, can tell you whether it is an older or younger wine. This is the moment to bring it briefly to the nose, remove it and then bring it close again... several times. The more complex and intense its aroma, the better it is.
Do not judge the first taste, it will be the next sips that tell you first whether the taste is savoury, sweet, bitter or acid: that is, the basic tastes we learn to recognise as children. Second comes the aftertaste, or rather, the after-smell, which will give you more information about the taste of your wine.