How to decant wine


Decanting is one of those elements of wine service that remains mysterious to many drinkers: Which wines need it? How to do it? Is it really even necessary?
Decanting serves two purposes: to separate a wine from any sediment that may have formed and to aerate a wine in the hope that its aromas and flavors will be more vibrant upon serving.
Older red wines naturally produce sediment as they age; the color pigments and tannins bond together and fall out of solution. Stirring up the sediment when pouring will cloud a wine’s appearance and can impart bitter flavors and a gritty texture.

Decanting is simply the process of separating this sediment from the clear wine. Here’s how to do it well:

– Set the bottle upright for 24 hours or more before drinking, so the sediment can slide to the bottom of the bottle, making it easier to separate.
– Locate a decanter or other clean, from which the wine can easily be poured into glasses.
– Remove the capsule and cork;
– Hold a light under the neck of the bottle; a candle or flashlight works well.
– Pour the wine into the decanter slowly and steadily, without stopping; when you get to the bottom half of the bottle, pour even more slowly.
– Stop as soon as you see the sediment reach the neck of the bottle, or if the wine’s color becomes cloudy or if you see what looks like specks of dust in the neck.
– The wine is now ready to serve!

  Santavinea   Nov 18, 2016   News   0 Comment Read More




Pears with red wine is a very delicate dessert with an intense flavor, suitable as a dessert in colder periods.

2 cups red wine, such as Toscana Sangiovese
1/4 cup plus 1 tablespoon sugar
1 strip orange zest
1 cinnamon stick
4 ripe pears

In a saucepan, combine wine, sugar, zest, cinnamon stick. Bring to a boil, reduce heat and simmer for 5 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, cover, and simmer for 15 to 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Remove saucepan from flame, uncover and cool with pears upright in pan. Once cool, cover and chill in refrigerator at least 3 hours. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy. Remove from flame and let liquid come to room temperature. Drizzle each pear with 2 tablespoons syrup and serve.

  Santavinea   Nov 10, 2016   News   0 Comment Read More

How to open a wine bottle: the perfect ritual

wine bottle


How to open a wine bottle ? There are many different types of wine openers and the most popular is the “waiter’s friend”. Most of us instantly get the logic of inserting a corkscrew into a cork and using a lever arm to hoist the cork out, however it’s the little details that bewilder us.

– Cutting the foil: top or bottom lip?

Wine sommeliers cut the foil at the bottom lip: this is the tradition because foils were previously made out of lead. Also, this method tends to reduce stray drips when pouring at the table. Foil cutters, on the other hand, are designed to cut the top of the lip. Cutting the top lip is more visually appealing and ideal for wine tasting.

– Where to poke the cork?

Poke the cork slightly off center. You want the radial diameter of the worm (the curlycue part of a wine opener) to be centered so that it’s less likely to tear the cork.

– It takes about seven turns to insert the worm into the best spot, although wine openers vary. Basically, the corkscrew should be inserted into the cork about one turn less than all the way in. Some fine wines have long corks and you can go all the way in.




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  Santavinea   Nov 01, 2016   News   0 Comment Read More

SantaVinea Wine Tasting

wine tasting



Wednesday 26 October: Great SantaVinea Wine Tasting in Florence with International buyers from: New York, Minnesota, Virginia, Canada, Mexico, Belgium, Swisserland, Belgium, Polonia, Hong Kong, India, Vietnam, Australia. Thanks to all our guests!

  Santavinea   Ott 31, 2016   News   0 Comment Read More

Why so many different glass shapes for wine?

wine glass

Find out why and how to select the ideal wine glass for your personal drinking preferences. And, if having the right glass is an important aspect of drinking better wine, then it’s well worth knowing!

The best thing that you can do to make wine taste better is to select a glass that highlights your favorite style of wine. Below, you’ll see a summary of several glass shapes and wines that tend to perform very well in these shapes.

White wines are typically served in smaller bowled glasses:
– Preserve floral aromas
– Maintain cooler temperature
– Delivers more aromas (even at cooler temperatures) due to proximity to nose

You’ll notice that full-bodied white wines such as oak-aged Chardonnay, older white wines, orange wines and some vintage sparkling wines are typically desired out of a larger bowled white wine glass. This style, originally introduced by Riedel as a “Montrachet” glass , emphasizes the creamy texture in these wines with a wider mouth.

Red wines are typically served in larger bowled glasses:
– Delivers more aroma compounds vs. the burn of ethanol from being farther from nose
– Larger surface area to let ethanol evaporate
– Wider opening makes wines taste smoother

The choice of a red wine glass has a lot to do with mitigating the bitterness of tannin or the spiciness to deliver a smoother tasting wine.

  Santavinea   Ott 18, 2016   News   0 Comment Read More

Tasting wine: vertical, horizontal or blind tasting?



Wine experts are absolutely used to run those kind of tastings but for those who are now approching to the wine sector it is not easy to understand all of the technical terms. Let’s try to understand together the meanings!

  • VERTICAL TASTING: tasting of the same wine, different vintages for analyze the evolution of the wine year by year.
  • HORIZONTAL TASTING: same vintage (generally same grape or at least same territory/area), to analyze the different styles.
  • BLIND TASTING: tasting of wines without knowing the producers. This is the method used at the wine competitions to guarantee an impartial evaluation.
  Santavinea   Ott 12, 2016   News   0 Comment Read More


Summer in Vineyards

During June and July we can see if the meticulus spring work in the vineyards has positively contributed to their vigorous growth. In this months the vineyard has developed its canopy of leaves and shows how much fruit will ripen this year.
Leaves protect ripening grapes from too much sun and help them preserve their aroma until harvest. Despite this, too many leaves prevent good air circulation in the canopy.

This is why vintners trim the vines in spring to get rid of the excess shoots and bind the others into place on the trellis system to prevent tender young shoots from breaking in strong winds.
Only with a lot of patience and passion let you produce grapes!

  Santavinea   Giu 30, 2016   News   0 Comment Read More

The origin of Pinot Grigio grape

pinot grigio

The grape variety Pinot Grigio is probably a genetic mutation of Pinot Noir. It is an international french grape cultivated all over the world. Pinot Grigio is one of the most popular wines of Italian production, not only for commercial success but also for quality development.

  Santavinea   Apr 19, 2016   News   0 Comment Read More