When Should We Use Bigger Wine Bottles?

Posted by: João Guedes

Post Date 27-Aug-2015 11:00:00

The case is not new: you are planning a great dinner with friends and you question yourself about the amount of bottles... Does the word Magnum sounds familiar to you?

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There are wine bottles in every size, besides the standard 750ml that we easily find in wine shops, supermarket shelves and in restaurants. 

To facilitate the logistics of the guests in a food reunion, the ideal solution is to turn to bigger bottles. The most common are the Magnum bottles, that have a capacity of 1,5L, two times the amount of a regular bottle, or even the Jeroboam - also known as Double Magnum, with its 3L of capacity.

Why using wine bottles that are so big?

For those who want to grow the collection of their cellars, it might be a good idea to choose these type of bottles. The wine will have a better ageing potential - because the evolution is less and slower, providing stabilization and uniformity - and its scenting and tasting characteristics will increase, making it more interesting in its complexity. It can also be a good investment.

The better quality wines will always be more protected and conserved, due to the thickness of the glass. This way the wine can better resist the sudden temperature changes. And the best part is, when drunk, the wine will taste beautifully.

For these reasons, Magnum is the ideal size for a dinner party with friends - even because, despite its bigger volume, they are easy to handle, since they were made not to be too heavy.

Besides all these advantages, you can also count on the compliments of your guests, since it is really cool to share a wine bottle like this.

Cheers!

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Topics:   Wine & Food

João Guedes

Written by: João Guedes

Wine Consultant at Wine Tourism In Portugal

João Guedes began his relationship with wines very early when assisting in the first harvest in his family's property. His professional activity passed through major national names and some foreign producers as Wine Educator, Researcher, Oenology Technician and Producer. He graduated in oenology by the School of Biotechnology of the Catholic University passing with distinction in the Wine & Spirit Education Trust course.

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