Wine Online can show to you how to enjoy your drink. What exactly is decanting? Simply put, it means transferring or decanting the contents of a bottle of wine into yet another container or the decanter prior to serving. It may sound silly because just how can serving wine from one vessel into another make it taste better but it works. Wine geeks like to sit around for hours and debate the pros and cons of this process, but I’m confident based on my experience of opening, decanting and sampling thousands and thousands of wine bottles, that thorough decanting can improve nearly all wine.
Why do we decant? Certainly, it isn’t the simple act of transferring liquid from a single container to another which makes up about the magic of decanting. Rather, once you decant a wine bottle, a couple of things happen. Initially, slow and cautious decanting allows wine, particularly older wine, to separate from its deposit, which, if left included with the wine, will impart a very obvious bitter, astringent flavor. Second, whenever you serve wine into a decanter, the ensuing agitation will cause your wine to combine with oxygen, permitting it to develop and come to life at an expanded pace. This is particularly important for younger wine.
Decanting is all about getting rid of sediment from a wine, and enabling your wine to breathe. These are things that older, red wines do – younger wines and white wines do not usually have to be decanted. Let us start out with the sediment. Wines have all kinds of organic and natural things in them – yeast, grape skins, and so forth. The wine naturally has really small particles of these things that, over the years that wine age, settle out of the wine. That’s why with more mature red wines, which have a lot more skin contact, you obtain more sediment.
The trick is to serve the wine gradually into the decanter, retaining the same side down which was down during the aging process. You don’t want to mix all that sediment in now! Make sure not to allow the sediment end up in the decanting glass. Some individuals, having a bottle full of sediment pour on a candle. The candle basically helps you see the sediment in the bottle neck better as it starts to slide towards the opening. Now you have a wine with no sediment in it. Why would you let it sit there? Isn’t wine and air a terrible combination?
Wine Online shows you how you can effectively decant wine. Well, yes and no. Yes, during the years of aging you wouldn’t want air progressing to the wine. However, since you are about to drink it, air getting across a good area of a wine can bring out its fragrances. I’m not sure how you might put any decanter on its side. Decanters are open topped pitchers because the whole goal is to let plenty of air contact the wine, to help it breathe and unlock. If you put it on its side, all the wine would pour out!
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