| Decanting wine is the process of pouring the wine | | | | pouring. Stop every few ounces and take a test: |
| from its original bottle into another container. That | | | | pour just a swallow into a glass and taste it. You |
| could be any carafe, a fancy crystal decanter, or | | | | should be able to tell the difference between the |
| even a mason jar if you're down-home country. | | | | first sip and the last, by which time you've poured |
| But what is the purpose of this? | | | | all of the bottle. |
| Far back in history, decanting wine was a method | | | | Another factor at play here is the alcohol; alcohol |
| of pouring only the clear wine out, leaving the | | | | has weight. Weighing more than other liquids, |
| naturally-occurring sediment behind in the bottle. | | | | more alcohol tends to sink to the bottom. This |
| This was an issue because wine was sold | | | | isn't to say that the wine separates, but simply |
| unfiltered. You might still encounter the occasional | | | | that the majority of alcohol in wine will tend to |
| unfiltered bottle, for instance in the case of | | | | settle more in the bottom. Decanting also ensures |
| full-body reds that are aged more than ten years, | | | | that the whole wine is even throughout. Very |
| or in vintage ports that have some sediment as a | | | | much the same physics are at play here as in |
| natural side effect. | | | | layered cocktail drinks, which work because |
| The second purpose, which remains relevant | | | | different liquors have different densities. |
| today, is to let the wine breathe. Now, too much | | | | If you're pouring off a bottle with sediment, the |
| oxygen is bad for wine; there's a reason so much | | | | process is a little trickier. First, you should have |
| care is taken with sealing the bottle. But a little air | | | | always stored the bottle on its side, which |
| exposure helps to soften and mellow the flavor. | | | | prevents the cork from drying out and oxidizing |
| This is especially the case with high-tannin wines | | | | the wine. A full day before you intend to open the |
| and heavy wines. Decanting doesn't do as much | | | | wine, stand the bottle on its end to allow the |
| for delicate reds like Pinot Noir, or zesty whites | | | | sediment to go to the bottom. Now as you pour |
| like Riesling or Sauvignon Blanc, but it does benefit | | | | into the decanter, go slowly and deliberately - do |
| fuller bodied reds and whites, especially those with | | | | not stop, or you'll mix the sediment into the rest |
| oaky tones. | | | | of the wine. Keep pouring until you see sediment |
| In short, you should consider decanting for: | | | | come up the side of the bottle's neck, then throw |
| Cabernet Sauvignons, Zinfandels, Barolos, | | | | the rest away. |
| Bordeauxs, Chardonnays, and Shiraz. It serves | | | | Some wines are a matter of taste. So decanting |
| much the same function as swirling the wine | | | | the wine is the kind of thing you only do if you're |
| around in a glass does; it opens up the wine and | | | | really into wine. Any bottle you buy off the shelf |
| allows it to attain its peak potential taste and | | | | at the store is both too filtered to have sediment |
| nose. | | | | and too young to be worth the bother of |
| Start about half an hour before you will be | | | | breathing it, so you probably don't want to bother. |
| enjoying the wine. open the bottle and pour it into | | | | But if you're the kind to buy wines up to six |
| your chosen vessel. You don't have to pour it a | | | | months in advance of opening them, you're |
| certain way or anything, this is just regular | | | | definitely in decanter territory there! |