Afterall, why would you want to add another step that further delays the wine-drinking process? Super simple: a wine decanter is a vessel usually made of glass used to serve wine. The process of decanting wine, then, is the act of pouring the wine from a bottle into the decanter.
As with anything we do to our beloved wines, decanting is meant to elevate the flavors and experience of drinking wine. There are two main ways this happens.
This is precisely what decanting allows the wine to do. This aeration process is especially important for older vintages that have been cooped up in their bottle for a while and have built up quite the body of tannins. Some wine pros recommend just a minute or two while others say that wines over 15 years old need 20 to 30 minutes.
Find out for yourself. The best way to figure out the prime time for wine decanting is to conduct your own taste tests. Then give it a few minutes and sip again. Repeat responsibly. Get the Sed iment Out Fundamentally, decanting serves two purposes: to separate a wine from any sediment that may have formed and to aerate a wine in the hope that its aromas and flavors will be more vibrant upon serving. Locate a decanter or other clean, clear vessel from which the wine can easily be poured into glasses.
Remove the capsule and cork; wipe the bottle neck clean. Hold a light under the neck of the bottle; a candle or flashlight works well. Pour the wine into the decanter slowly and steadily , without stopping; when you get to the bottom half of the bottle, pour even more slowly.
Stop as soon as you see the sediment reach the neck of the bottle. The wine is now ready to serve. Discard the remaining ounce or two of sediment-filled liquid in the bottle.
How to Choose the Right Wineglass Mar 29, Ben Lasman. How To. Hilary Sims. Riedel — innovative glassware makers of incredible decanters and technical wine glass ranges, dispel the most common misconceptions in their guide to decanting. There are two reasons why people should decant, and they differ based on the age of the wine. Older wines are decanted to remove sediment, and because the wine has been trapped in a tight container for a long period of time.
Exposure to air is beneficial because it allows the wine to breathe and to give a full expression of fruit. The lesser known reason is to aerate young wines. To speed up the ageing process, they need movement and flow, and the only way to do this is to get them out of the bottle. The wine evolves when sitting in a glass, but it takes an enormous amount of time. Riedel advise to place the wine into a decanter and get some aeration and bubbles in to the wine.
Riedel suggest that generally, the younger the wine, the more time it needs. A good guide is to allow anywhere between hours in the decanter, the wine will improve dramatically. Some decanters are designed the aerate the wine even faster. Shake it up in the decanter. The intention is to see bubbles in the wine, you want to hear a snap, crackle and pop.
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