THE PRINCIPLES OF DECANTING A WINE

You`ve more than likely heard the term before, but wine decanting might raise a whole new set of questions: Why is decanting a wine necessary? How does it work? Do all wines need to be decanted? If you are curious about the subject, you`ve come to the right place.

First things first, what some people don’t know is that older wines, as they age, form a sediment when color pigments and tannins bond and fall out of the solution. This happens to red-, but not to white wines, and can turn it bitter and gritty, which again makes it less enjoyable. By decanting, we refer the process of slowly pouring the wine from the bottle into a glass container, this way it receives oxygen and its aromas and flavors open up and gain vibrancy. Usually, Cabernets and Syrah blends will benefit most from decantation.

To make sure you`re decanting your wine correctly, set the opened bottle upright at least 24 hours, remove the capsule and cork, hold the neck of the bottle over a lightning source, and pour the wine slowly and steadily into a crystal decanter- making sure that the sediment stays in the neck of the bottle (hence the importance of good lighting.) Don’t forget to stop if the wine should become cloudy. Sediment is not always chunky. If everything goes well, the wine is finally ready to be served.

Sources:

http://www.winespectator.com/webfeature/show/id/how-to-serve-wine-decanting
http://www.thekitchn.com/do-you-have-a-wine-145131