How to use the glacette to cool wine

By : Redazione - Categories : The sommelier's tools

The temperature of the wine is the basis not only for an optimal tasting but also for the success of a lunch or dinner. Both the reds and the whites must follow particular serving rules in order to avoid that the temperature effect alters their organoleptic characteristics. The balance between hardness and softness will tend to highlight the edges.

The problem arises, above all, for white wines that suffer from the summer heat. Serving a white at a high temperature would be a very serious mistake. To remedy the problem, you can use the wine glacette or the ice bucket. They are two accessories that not only serve to beautify the table but also to fulfill the important function of enjoying a wine at the right temperature. We have thought of all this.

Our virtual showcase is full of design models in steel, plastic and glass that can hold from 1 to 6 bottles of wine or sparkling wine.

How to use the glacette to cool wine

 

Wine serving temperature

 

Not everyone knows that every wine has its ideal serving temperature. When we talk about red, we often hear that it does not require particular management as it is fine at room temperature.
There is nothing more wrong. If you think, for example, of the regions of southern Italy that have a mild climate and very hot summers, how would you think of serving a red wine at an ambient temperature of 40 °!
Similarly, for cold regions, a red wine with many degrees below zero would be impossible to taste as the hard aspects of its organoleptic outfit would come out too decisively.

White wines suffer exponentially from the problem. The white should be enjoyed at temperatures in order to enhance the qualities represented by freshness and aromas. This aspect also concerns its vinification. The operation, in fact, must be carried out at strictly controlled temperatures in order to prevent the substances responsible for taste and color from oxidizing. This is why the whites are particularly delicate and must be served in special glacette.
Because, serving them at high temperatures does not allow you to grasp all the organoleptic characteristics. This is what is expected when serving white or sparkling wine during a tasting or a simple convivial dinner.

 

White wines: ideal serving temperature for each type

For white wines, therefore, it is necessary to pay close attention to the serving temperature. To make a good impression it is necessary to follow this aspect that allows you to grasp the pleasantness of the wine.

Each white has the right temperature that can be maintained through the use of wine coolers and ice buckets:

Sparkling wines, such as champagne and prosecco, and sparkling wines prefer a temperature between 4 and 6 °

Young white wines, aged in steel and which should be drunk within a year, prefer the serving temperature between 8-10 °

The more structured white wines that have had an important refinement and are accompanied by complex aromas must be served at a temperature between 10-12 °

A note concerns the rosé wines which should be served at intermediate temperatures between white and red: 12-14 °.

The use of the thermometer allows you to understand the temperature of the wine and the glacette to keep it at the optimal degree.

 

Glacette to guarantee an optimal wine service

The glacette is the accessory that a sommelier, a winemaker, a professional cannot do without during the tasting. Its composition is quite simple. It is a double-walled container that isolates the bottle from the external environment.
The bottle should be put already cold. The advice is to bring it to a slightly lower temperature to favor a prolonged maintenance of the optimal temperature for the duration of the meal or tasting.

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Then, insert half water and half ice into the glacette, the water is used to facilitate contact with the wine bottle; moreover you can add a little coarse salt to cool the bottle even faster.

It is indispensable when it comes to white wine and champagne.

The wine glacette can be of various types:

• both transparent and colored plastic. The transparency of the glacette favors the view of the label to diners. The black acrylic glacette are equally elegant and of great aesthetic impact.

• the stainless iceboxes are ideal for maintaining the serving temperature of white wine. They are stainless and washable easily by hand and in the dishwasher without the steel becoming dull.

• the iceboxes with accumulator also known as gelette are those that have a cold accumulator, the classic frozen tablet, which extends the maintenance of the temperature of the already cold wine even more.

• the champagne chillers are a bit larger than the traditional ones. The cuvée-format bottles have a larger diameter than the classic Bordeaux bottles.


Fairs of the sector: iceboxes and buckets for optimal tasting

Vinitaly, Prowine, Vitigno Italia, Salone del Vino and many other sector events are the occasions in which glacette, ice buckets and sparkling buckets are of maximum use.

In these contexts the wine could suffer from the high temperatures of the environments with the impossibility of being able to express itself at its best. Wine professionals can therefore have useful tools to give a perfect tasting to customers and enthusiasts who want to discover the secrets of wine.

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