WINE SERVICE
A great wine is a reflection of its place of origin. The vintages carefully crafted at Korta Katarina are an expression of the spectacular terrain of the Dalmatian Coast areas of the Dingač and Postup regions of the Pelješac.
At Korta Katarina, we have performed extensive assessments of our wines and suggest that they be served at the following temperatures:
DECANTING
Both old and younger vintages benefit from decanting. Decanting allows the wine to “breathe” and removes sediment that collects in older vintage bottles. A few of our decanting suggestions are...
If the wine bottle is cellared/stored on its side, set the bottle upright for 24 hours in advance to allow the sediment to settle. If that is not possible, simply keep the bottle on its side while decanting.
To aerate younger wines (vintages less than seven years old), we suggest giving it a "hard decant" an hour before serving. A "hard decant" means turning the bottle upside down over the decanter and allowing the wine to flow freely out of the bottle and almost "splash" around the inside of the decanter.
If you do not have time for decanting, simply open the wine and allow it to breathe and open up during your meal or event.
AGING
At Korta Katarina, our Plavac Mali red wines provide great pleasure in their youth but also mature beautifully with cellaring. If you enjoy the complexity and delicacy of mature wine, our Plavac Mali and Reuben's Reserve Plavac Mali wines may be aged for 8-10 years or more past their vintage date in properly controlled storage. If you prefer a younger, fruitier wine, you may enjoy Korta Katarina's Plavac Mali, Reuben’s Reserve Plavac Mali, and Decent X wines upon their release, ideally with a "hard decant" an hour before serving.
STORAGE
Several factors are important in the storing of wine: the actual temperature and humidity of storage, the consistency of those measures, the structure and potential longevity of the wine, variations in the age-worthiness of vintages, and how long you desire to wait before opening your bottles.
Lower temperatures cause wines to age more slowly and warmer temperatures accelerate aging. We suggest cellaring red wines that you plan to hold on to for years at a constant 55°F or 13°C. If you feel you will consume your wine soon, 65°F or 18°C is sufficiently cool for aging and is also the perfect temperature for serving most red wines. (See WINE SERVICE above for information on the recommended serving temperature for Korta Katarina Plavac Mali wines.)
High temperatures will quickly destroy any wine's delicate bouquet and balance. Red, White, or Rosé... No wine should be exposed to temperatures higher than 75°F or 24°C. It is also best if wine storage temperatures do not fluctuate. Fluctuating temperatures cause wines to expand and contract, which pulls in tiny amounts of oxygen that accelerate aging.
