#Day13 California-based author Gerald Asher questions the setting in which our most treasured wines should be presented at dinner – the wines that precede them being of equal importance to the food with which they’re served. Or maybe even more so?
It is difficult to put even two wines together, let alone four, free of all hazard: no wine can be relied on to perform exactly as expected. The longer it’s been in bottle, the more likely it is to have deviated from the accepted norm for that growth of that year. ‘One cannot talk of wines, only of bottles’; is an old saying we sometimes dismiss too quickly as folklore.
Each of the four wines served to us in London would have tasted different in a changed context because our perception of any wine is always affected by others. If one is very tannic, another will seem less so, allowing us to notice in the latter a quality we might otherwise have missed. A wine that’s aromatic but a little thin will be remarked on for its fragrance rather than its lack of body if it’s preceded by a glass of something light and fairly neutral. With this in mind, we begin to understand how we can use one wine to enhance another by emphasizing its advantages.
Read the full story of Gerald Asher, 'Wine on Wine' (1996) in our latest publication In Vino Veritas.
❓❓What are the rules for the serving order of wines at a dinner party?
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