Prime Rib and Magnum Wines (Is Bigger Really Better?)
There is science behind the thought that drinking from MAGNUM bottles produces a better taste. As there is more wine in the bottle and less ullage [empty space between wine and cork], it means a proportionately smaller amount of air in the bottle – which is what causes ageing (through oxidation), There is therefore a prolonged maturation, and the wine will often develop greater nuances and more complex flavours than wine aged in standard bottles. The colour should be deeper and darker, and aromas should be fresher and more intense. Moreover, these differences should appear most apparent in older vintages.
We will find out whether this is true when we taste four different Magnum bottles accompanied by a superb gormet dinner. These are not normal everyday wines, rather exclusive wines which are finally ready to drink after five to ten years cellaring.
To compliment these wines, there will be a delicious dinner of Truffle Pasta as a starter and a LARGE slab of PRIME RIB with all the trimmings to enjoy with the heavier reds. Of course a small Dessert will be served as well.
There are only eight spots for this event. The costs are a bit higher, but the quality will be exceptional.
Please do not sign up if you are not attending. By signing up, you accept that you are financially responsible for payment if your spot is not taken by someone else. By signing up, you accept these conditions.
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