In this section, and in an educational manner, we provide some recommendations regarding wine drinking and appreciation. At the beginning of each month, we will provide a number of tips.
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APRIL: Correct opening of a bottle of wine.
  The bottle is presented to the clients or guests, if present
     
  First, we remove the lead or foil capsule by cutting it below the ring located below the rim of the bottle
     
  If we cut above this ring, on pouring out the wine, it could come into contact with the capsule
     
  According to protocol, the use of a capsule cutter is not well regarded
   
 

 

Once this top part of the capsule is removed, the mouth of the bottle should be cleaned with a servillette.
     
  There are many kinds of corkscrews: in my opinion the most suitable for its size and easy handling is the classic, two-phase corkscrew.
     
  The spiral should be introduced into the centre of the cork and, without moving the bottle and taking care that the screw does not pass through the cork into the wine, the cork is removed, avoiding making any sound.
     
  The cork should be sniffed, as it should not have any odours but neutral. If it has any smell at all, it should be that of the wine.
     
  A servillette should be introduced into the mouth of the bottle in order to clean it
     
  Pour a small amount of the wine into the glass to taste, unless we are serving to drink, in which case we should fill the glass, but never more than half-full. In summer or warm places, wine should be served less and more often, so that it does not get warm.