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So Much More Than Just a Wine Decanter...But we'll start there.

April 05, 2018 3 min read

So Much More Than Just a Wine Decanter...But we'll start there.

“Here with a Loaf of Bread
beneath the Bough,
A Flask of Wine, A Book of
Verse – and Thou
Beside me singing in the
Wilderness –
And Wilderness is Paradise”

-Rubaiyat of Omar Khayyam

One of the simple pleasures in life is the sharing of wine with friends. It appears to also be one of the world’s oldest pastimes. In 2007, inside a cave in Armenia, archeologists uncovered fermentation vats, a wine press, storage jars and pottery sherds. They were dated from approximately 6,100 years earlier. (Also found nearby in the cave was a stitched leather shoe, so that makes us believe that perhaps drinking, dancing and throwing one’s shoes off may have had an auspicious start.)

Wine primarily is made from a particular species of grape – vitis vinifera. Although native to Europe and parts of Asia, it has at some point been grafted to other species of grapes to produce wine around the world. Of course, wine can also be made from other edibles – rice, and different types of fruit – plum, cherry, pomegranate, blueberry, elderberry and even pineapple!

At Studio50, we know that our Rock Bottom Collection are more than just wine decanters, but recognize that it’s the vessel’s most popular use, especially since the Rock Bottom Vessel with its 1litre flask fits a whole bottle of wine and the Rock Bottom 2.0 fits almost 3! The round shape of the flask is also perfect for easy swirling to aerate wine. Of course, not all wines require an extended decant time. Older wines may lose their flavour and character with a longer aeration time, but young wines generally benefit with breathing, as it can bring out and enhance the wine’s aroma, texture and flavour.

Serving temperature of wines can be debated somewhat, but there are a few generally accepted guidelines. White wines should be served colder than reds. Sparkling whites (Champagne, Prosecco) and dessert wines should be served between 5C and 7C. For most whites, the ideal temperature is 11C. Enter the science of the Rock Bottom. The thermal mass of the base will keep it at an even 11C for two hours, when the bottled wine is pre-chilled in the fridge for 1.5 hours, while the base is left in the freezer for a minimum of 4 hours.

Although most people believe that red wine should be enjoyed at room temperature, in reality, room temperature can vary wildly through the seasons. Most people keep their homes much warmer than the optimal serving temperature for reds (13C for lighter reds such as Gamay and Pinot Noir and 18C for fuller, complex reds like Cabernet Sauvignon, Merlot and Shiraz.) Again, if placed in your freezer for 4 hours, a Rock Bottom base will lower the temperature of a “room temperature” red wine to 18C in about 30 minutes, and will keep it at that temperature for an hour and a half. (We’re gonna wager that you’ll empty the flask before then.)

If mulled wines are more your thing (especially in the winter), the base can be safely heated in the oven at 350F for 20 to 30 minutes. The preheated wine from the stovetop will keep hot in the flask for over an hour.

Again, all these are suggested guidelines. As Freethinkers, we’re all about following your tastebuds. If you want to enjoy a big juicy steak with a piping hot glass of Pinot Grigio, we’re not here to judge. Cheers to you and your eclectic tastes.


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