How do you cut the foil?
Does it matter? Is there a right way? Apparently, people have a lot of opinions on the subject. Here are a few of the preferences:
In between green and blue
Take the whole foil off
Use a foil cutter (and then the type of cutter decides)
Used to be green, now blue (or vice versa)
Does it matter?
Apart from peoples preferences, is there a reason to do it one way or the other? Does one way affect the wine or the pouring of the wine? Some people say that cutting by the blue line will interfere with the wine, because the wine can come in contact with the foil on the way into the glass or the decanter. Others say cutting by the blue line will increase chances of spilling the wine while pouring.
What do the winemakers say?
Without “outing” any winemakers, it was interesting so see to which team they pledged allegiance. And just like my instagram story, they favor green. Here are some of the winemakers that participated in the survey:
Lorenzo Scavino from Azelia
What do the the experts say?
Most of the experts are Team Green. However, they dispute the fact that the foil affects the wine if it comes in contact. It’s more about the look, the ease of removing the foil and the ease of pouring without spilling
Jancis Robinson: Team Green
Wine Folly: Team Green
Dr. Vinny (Wine Spectator): Foil Cutter
It doesn’t really matter. Most people are Team Green. And some are neither. In the end, do whatever you prefer. And what team am I?