The restaurant "Loire" has a special focus and offers a variety of ways to enjoy the restaurant.
The chef and other talented staff members will share their "inside stories."
The chef and other talented staff members will share their "inside stories."
"Decantage"
Following on from last time, this time we will be introducing how to enjoy wine at the Loire restaurant.
One of the sommelier's jobs is "decanting," which involves decanting the wine ordered by a customer into a glass bottle called a decanter with graceful movements using light such as a candle or special equipment after uncorking the wine. This technique actually attracts the attention of the surrounding customers, so it is also an opportunity for sommeliers to show off their skills.
This "decanting" has three meanings. The first is to separate the impurities (sediment) that often form at the bottom of the wine bottle when the wine has been aged in the bottle for a long time, and to transfer only the clear liquid. The second is to awaken the original flavor of the wine by exposing relatively young wine that has not been aged in the bottle for a long time to air. The third is to make the guests' meals more spectacular.
It is common to use red wine, but in fact, decanting can also be done with white, rosé, and champagne using various techniques depending on the type of wine, such as the vintage and grape variety. When ordering wine by the bottle, please ask the sommelier for an "elegant decanting." You will be sure to be able to enjoy the wine in the best condition.
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Garcon Yamaguchi will continue to introduce us to the "magic words" that are most important in creating a good atmosphere.
