Luigi Baudana Recipe
Make Luigi Baudana Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bottle Reserve
Method
Bottle Reserve
- 1
Inspect and prepare bottle
Carefully remove the bottle from the reserve storage and bring it to the service area. Inspect the cork and label for integrity. Rest the bottle upright for 15–30 minutes if it has been stored horizontally and contains sediment; this helps the sediment settle toward the bottom.
- 2
Assess ideal serving temperature
Check the wine temperature with a wine thermometer if available. Aim for 16–18°C (60–65°F) for a mature Barolo-style wine. If the bottle is colder than desired, let it sit at room temperature for 10–20 minutes; if warmer, chill briefly (5–10 minutes) in a wine bucket with ice and water, checking frequently.
- 3
Open the bottle
Use a waiter’s corkscrew (sommelier knife) to carefully cut the foil below the lip, wipe the top of the bottle with the clean cloth, and slowly remove the cork. For fragile or older corks, ease the cork out slowly to avoid crumbling. Inspect the cork for dryness or signs of oxidation.
- 4
Decanting
Hold a steady light (or place a candle) behind the bottle neck and begin to pour the wine gently into the decanter in one continuous motion. Stop pouring when you see the first appearance of sediment reaching the bottle neck. For older reserve bottles, decant slowly to separate wine from sediment and to allow the wine to breathe. Total decant time should be approximately the specified aeration time (about 30 minutes), though highly aged wines may require less immediate aeration—taste after 10–15 minutes and again at 30 minutes.
- 5
Serve
Wipe any drips from the decanter or bottle with the clean cloth. Pour a small tasting amount (30–60 ml) into the sommelier or host glass for a final check of condition (cork taint, oxidation). If the wine is sound, serve to guests in large red wine glasses, pouring 120–150 ml per person depending on service style. Maintain the decanter on the table so guests may return for additional aeration as needed.
- 6
Storage of opened bottle
If the bottle is not finished, re-cork gently or use a stopper and store upright in a cool place (or refrigerator) to slow oxidation. Consume opened bottle within 2–3 days for optimal quality; older reserve wines often decline faster once opened.