Judith Celler Beck Comunica Recipe

Inspect and chill

Check the bottle for any damage or sediment. If the wine has been stored at cellar temperature, chill it to service temperature: 14–16°C (57–61°F) for a medium- to full-bodied red. If the wine is too warm, place it in a refrigerator for 20–30 minutes; if too cold, let it sit at room temperature for 10–15 minutes.

Open the bottle

Use a waiter’s corkscrew to remove the capsule and cork. Wipe the bottle mouth with a clean cloth. Extract the cork smoothly to avoid agitating the wine and creating sediment disturbance.

Decanting (optional)

If the wine is young and tannic or if there is visible sediment, decant for 30–60 minutes to allow aeration and soften tannins. Pour slowly into a decanter, keeping an eye for sediment; stop pouring when you see sediment approaching the neck. If the wine is older and delicate, taste a small sample first; many older wines benefit from minimal decanting (10–20 minutes) or none at all.

Select and prepare glassware

Choose a large-bowl red wine glass (Bordeaux) to concentrate aromas. Ensure glasses are clean and free of detergent residue. Warm the glass in your hands briefly to bring the wine to optimal temperature if needed.

Pour and taste

Pour 120–150 ml (about 1/5 to 1/4 of a standard wine glass) per serving to allow room for swirling. Swirl gently and sniff to assess the aroma profile. Take a small sip, let it coat your mouth, and observe acidity, tannin, fruit, and finish. Adjust service (more aeration or shorter decant) based on taste.

Pairing suggestion

Serve with neutral crackers or slices of plain bread to reset the palate between sips. Offer 80 g of a complementary firm aged cheese (e.g., aged gouda or manchego) per two people; the cheese’s savory and nutty flavors will balance the wine’s structure. Provide a glass of still water for palate cleansing.

Storage of opened bottle

If not finished, re-cork the bottle and store upright in the refrigerator. For short-term storage (1–3 days), this will preserve the wine’s qualities; for longer, consider a small wine pump or inert-gas preserver. Bring the wine back to 14–16°C before serving again.

Use the waiter’s corkscrew to open the bottle cleanly. If using a decanter, ensure it is rinsed with warm water and allowed to dry before use. If using a thermometer, check that the wine’s temperature is within the recommended range before serving.