Follow the steps below for the best results when preparing and serving wine in this way. On the nose, there are pronounced aromas of red fruit notes typical of young wine, along with bouquets. Use a wine aerator: Aerating the wine while pouring, using a wine aerator that is fixed to the bottle makes the process much simpler. Timing is key if you want to get the most out of your decanted wine. Using a carafe helps accelerate the progress to maturity. Use a decanter: For more extreme aeration, you can use decanters: pouring the contents of your bottle into a glass vase of a particular shape, swirling the wine in the decanter, then setting it aside. The same effect can be achieved with a large jug. Wine decanters come in various sizes and styles, but they all serve the same purpose – to allow a wine to fully express itself. If you have a wine you’d like to decant, a jug will do the job if you don’t own a proper decanter. A wine doesn’t need to be “old” or have sediment to benefit from an oxygen boost, so it can’t hurt to try. If you think a wine is inexpressive when you first taste it, it’s worth decanting to see if it makes any difference. A wine decanter is a glass or crystal container you can pour your wine into before drinking it. But it’s good practice to decant the wine and take the sediment out of the equation for that smooth finish we all love.Īside from removing the sediment, decanting revitalises and invigorates wine. What Is A Wine Decanter, And Why Do You Need One. When it's ready, pour the wine to wine glasses. Oxygen is introduced to it either by transferring the wine into the decanter or a glass and left on the counter for a few hours. The process of decanting is to allow the wine to 'breathe'. If you find sediment in your wine, then chances are it’s there on purpose and is therefore safe to swallow. Purpose of a decanter To make these high tannin wines more pleasurable to the palate, decanting wine is a must. Too much sediment is a problem sign, but it’s actually a common misconception that sediment is generally a bad thing. Naturally made (hand-crafted / boutique) wine can even have sediment in the bottle from day one! After five plus years in the bottle, it’s safe to assume that a red wine or port will have some sediment in the bottle. Wine decanters create a larger surface area and more airflow so that wine will open quickly.
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