|
Audio Asylum Thread Printer Get a view of an entire thread on one page |
For Sale Ads |
Anyone have suggestions? I received a bottle from an old friend at a conference in Budapest, and have been waiting for a good oppty to open it. FWIW, they did serve the same vintage with the pate at the conference, but that was after the vodka and caviar....Thanks for any help.
JB
Follow Ups:
I think there are two schools of thought. Traditionally, the higher the sugar content, the colder the wine. At least, that's how I remember it, at least for food pairings. The chill helps to offset palate saturation. However, I personally like mine served at about 50 degrees F. I love to taste all of the flavor nuances which are sometimes disguised by too much chill. However, if its a Tokaji Essencia, you may wish to start a little colder (due to the richness and intensity of the Essencia) and enjoy the differences in flavor as it warms up. Naturally, it just comes down to preference and application.Sean
nt.
Once again, it comes down to personal preference. I like my Tokay frosty-cold, so I usually keep it in the freezer for an hour before serving. When ice starts forming in the neck, I pour it. I'm not sure this is proper, but it works for me.UNLESS I'm having it as an apertif or with a first course, in which case I serve it cool, not cold.
In Tokaj, we usually serve our botrytis (aszu) wines cool but not as chilled as Sauternes for example. The main reason for this is the different balance of the wines: in Tokaji Aszu wines we usually have somewhat more sugar but somewhat less alcohol and a lot more acidity than in Sauternes.
This post is made possible by the generous support of people like you and our sponsors: