As always in Italy, each region has its own culture and tradition which shows on the menus. The choices are many, from simple meals to high-end Michelin star dining. During the summer, the seaside is a must, not only for cooling sea breezes but also for great food and wine experiences. The extreme variation of its coasts makes it perfect for a holiday full of nature, fun and relaxation. In cleaning, as in life, it never hurts to get an early start.The Italian coastline is 7,600 km long and consists of long sandy beaches, high cliffs, gulfs, picturesque fishing villages, and lively ports. “The longer the decanter sits with wine, the more of a struggle there will be when it comes to removing the wine stains.” Regardless of which cleaning method you choose, “the most important consideration is to rinse your decanter with warm-to-hot (but not boiling) water as soon as possible after using,” says Meir. The crushed ice and stainless-steel pearls will work much better as well as quicker,” especially for tough, caked-on stains, she says. “However, it falls short when removing substantial ones. “In terms of rice, I do find that it removes slight stains,” says Rebecca Meir, wine writer and sommelier at Toronto private dining service Chef & Somm. The combination works in a similar, gentler manner as the above methods. The solution flows through narrow bottlenecks, while rice “scrubs” the sides clean. The downside here is grit. If the thought of cold, hard steel or ice inside your beloved decanter makes you cringe, consider using clean, uncooked rice with equal parts water and white vinegar. Just rinse in hot water and let them dry before storing. Tilden finds them particularly effective on decanters with unusual shapes. “They are able to reach every nook and cranny at the base of the decanter,” he says. To prevent soap stains and residue, Rogevich uses his beads in conjunction with Cafiza, a powdered cleaner marketed for espresso machines, yet equally effective on glass.īeads are also the preferred method of Marshall Tilden III, DWS, CSW, Wine Enthusiast’s vice president of sales and wine education. “I personally like to use decanting beads, which are little metal balls that you put in the decanter with very hot water and swirl,” says Nate Rogevich, beverage manager at Majordomo Meat and Fish in Las Vegas.Īs the stainless-steel beads swish around the decanter, they pick up residue and sediment like a sponge. “Think of this as a decanter toothbrush: Brush after every use to avoid decay.” Animation by Eric DeFreitas Cleaning beads “Don’t wait for stuck-on red wine buildup before applying this method,” says Rousseau. Afterward, rinse your decanter with room-temperature water, and let it air dry. The ice and salt function as a sort of liquid steel wool pad, scouring the glass as you shake things up. Rousseau, an author, International Sommelier Guild Level II and founder of Chicago wine and spirits company Shall We Wine. “Don’t get too aggressive, but put some hip into it,” says Regine T. If your decanter is relatively sturdy, drop in a few pinches of salt and some crushed ice. Merl sloshes the contents around gently, “followed by a thorough rinse and a scrub again.” Salt and ice Sign up Privacy Policyįinally, she pours in a mixture of white vinegar, water and ice. Thank You! We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast.
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