Ten accessories for wine lovers

Of ancient origin and of such widespread fervor that Jesus himself is said to have entertained his disciples with its fruity flavor. Pope Francis himself said it a few days ago: “Wine is a gift from God”. They also knew it in ancient Greece: Bacchus, who was none other than Dionysus, invited the pleasures of this concoction into a hedonistic ritual that could easily lead to madness. The cult of wine transcends times and today finds stimuli in a wide variety of varieties and, also, utensils that allow elevating the experience of drinking one – why not two – glass of wine.

We consulted three experts on the subject who gave us their top recommendations for accessories that every wine lover should have in their home. Here is the list. Health!

Two-stroke and winged corkscrews are only the most common types of corkscrews within a much more abundant list in terms of varieties of this essential utensil, which differ in their aesthetics, their technique of use and their main function. Those who are more advanced in the world of wine will know that the claw corkscrew – also known as a blade corkscrew – is one of the most unique. Because? Because it is used to uncork aged wines. The sommelier of Vik Vineyard Francisca Ramos explains that its shape, based on two opposing leaves – one longer than the other – to form a clamp, allows “delicate corks to be extracted while avoiding their disintegration”.

“To use this cork you need to have a certain technique because, if it is inserted incorrectly, the cork can sink completely into the wine bottle,” explains Sebastián Lobos, sommelier at the restaurant. Table . However, as the saying goes: “Practice makes perfect.” Basically, the pliers should be inserted through the seam of the bottle and the inside of the bottle mouth – starting with the longest leaf. Once the cap is seized, it must be extracted using a spiral movement, as if it were unscrewing.

Some models of this corkscrew are designed to open bottles containing more than 60 bottles of the harvest, as is the case with the Durand, “one of the favorites of wine lovers,” according to Ramos. Others are less sophisticated and more affordable for the average pocket.

“A wine is ruined if it is preserved or stored at high temperatures,” warns Rodrigo Concha, winemaker and owner of Glass wines . The least appropriate place to do it? Cooking, he answers, “because there are usually many sudden changes in temperature.” Unless you have a cellar that allows you to store the wine at a constant temperature and depending on the grape variety you have: sparkling wines and champagne (between 6 and 9°C), white wines (9 to 12°C), light reds ( 12 to 15°C). ), heavier and woody reds (15 to 18ºC).

Arriving as a guest at any social gathering with a wine under your arm will always be a great goal. Even more so if it arrives at the right temperature to drink it and fully enjoy its notes and aroma. However, it is quite possible that the temperature of the bottle may be altered during transport. Even more so during a summer like this, where thermometers indicate nearly 40 degrees. “At higher temperatures, the alcohol evaporates, generating the sensation of a very alcoholic and less expressive wine,” explains Ramos.

The solution: have cooling blankets. Easy to use and carry. Just leave them in the freezer for at least six hours for the gel they’re filled with to cool enough — it’s easier to always have one in the freezer, as Ramos advises. The idea is that about 30 minutes before you leave, you wrap the bottle with the cooler sleeve. This way, you will arrive wherever you go with your wine at its temperature.

Uncorking a bottle of wine and pouring it directly into a glass is a common mistake. Error because wines generally remain sealed and isolated from oxygen for a long time. When they are uncorked, they remain “closed” for a few minutes, that is to say that “you do not feel the body or the aromas”, as Ramos explains. The use of a decanter and an aerator allows “the aromatic components of the wine to come into contact with oxygen, thus releasing its qualities”.

Different types of aerators can be found in the market. Ramos recommends those made from blown glass, such as those from the Italian brand Centellino. “These aerators are placed in the neck of the bottle and have an oval-shaped structure at the end, which allows the wine to decant in layers and in just the right amount to serve a glass (125 ml.).” This is a delicate instrument and should therefore be used with caution. And don’t make the mistake of using dish detergent to clean it. Simply wash it in lukewarm water, “being careful that the water reaches all surfaces of the aerator,” then let it dry outside.

The carafe is more economical Magic Carafe that Sebastián Lobos recommends, which includes a filter that prevents the passage of any sediment contained in the bottle – especially if it is stored. “It’s perfect for older wines and is a pretty easy gadget to use.”

This spray works wonders: it helps preserve the wine once the bottle is opened, so you can drink a glass of wine without wasting the rest. “It uses food-grade argon gas which creates a protective barrier between the air and the wine remaining in the bottle, preventing the process of oxidation – the wine becoming sour,” explains Ramos. Its effect lasts up to three weeks.

The proposed conservation system is more sophisticated and more sustainable. Coravin , which has a needle that is inserted through the plug to inject argon gas. “This way, there is no need to uncork the wine to enjoy a glass,” says Lobos, who explains that this system is typically used to preserve “high-end” wines for up to a year.

A must-have, whether they are beginners or experienced amateurs. The wine stain always threatens to leave marks on clothes. “It has always been said that the natural stain remover in wine is salt, but it is very complicated to use it immediately if you are having dinner, during a working lunch or in any context,” explains Sebastián Lobos, who recommend this stain remover. spray whose effect is instantaneous.

They are a fundamental part of the wine tasting experience. So much so that the same wine will taste different depending on the type of glass used. Those that are inadequate or of poor quality “do not allow good aeration of the wine,” explains Rodrigo Concha. On the other hand, appropriate ones allow the release of aromas and the softening of the wine in contact with air. On the market you can find a wide variety that differs in size, shape, manufacturing material and type of wine – there are red, white and even more specific wines. Concha recommends, to begin with, those in glass or crystal, “generally between 400 and 500 ml in capacity and you should serve around 150 ml at a time, so that the wine can be shaken and aerated in the glass.” Recommended brands: Salto – “the most expensive” –, Riedel, Spigeleau, Schott Zwiesel – less expensive.

And to clean them, a microfiber cloth This is ideal, considering its delicacy. In fact, it is not recommended to use dishwashing detergent: just hot water, natural drying and polishing.

This simple device prevents the wine from leaking into the bottle when serving it. “It doesn’t improve the wine in any way, but it’s very practical,” says Concha. There are different types: some reusable, others disposable. Generally, they are quite inexpensive. “There are plastic ones that attach to the neck of the bottle and others that are a plasticized aluminum sheet that is rolled up and placed in the bottle,” describes the winemaker.

*Product prices in this article are current as of January 26, 2024. Values ​​and availability are subject to change.