WineXpert Decant or not decant?
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Francie,
I was introduced to a decanter about a year ago. I thought it was merely a nice way to show off wine that I was drinking... but WHOA was I wrong. It is a great way to improve wines. I am a very strong proponent to decanting.
I have decanted many of my wines when I have time to do so. I believe it opens them up and even has made some that have had gas issues taste like they should.
As for store purchased wines? I do decant about 50%. I would do more, but I also have an electric wine sommilier that keeps wine at a perfect set temperature... Unfortunately it only fits bottles. But I find that most wines are improved with a litte air at drinking.
The easiest way I think of it is, if you notice your last glass of wine is better than the first then you should have decanted that bottle.
When I decant I try to decant for about a half hour to hour before drinking. Usually I just pour an ounce glass to sip on while it decants. Plus it helps me to recognize how much the wine has opened up from it's time in the bottle. (then continue to decant until the bottle is gone
)
Another point is that I have never had a wine ruined by decanting. I have had one or two bottles that were a little too mellow after decanting but I think those wines has learning disabilities anyway...
Hope that helps.
I was introduced to a decanter about a year ago. I thought it was merely a nice way to show off wine that I was drinking... but WHOA was I wrong. It is a great way to improve wines. I am a very strong proponent to decanting.
I have decanted many of my wines when I have time to do so. I believe it opens them up and even has made some that have had gas issues taste like they should.
As for store purchased wines? I do decant about 50%. I would do more, but I also have an electric wine sommilier that keeps wine at a perfect set temperature... Unfortunately it only fits bottles. But I find that most wines are improved with a litte air at drinking.
The easiest way I think of it is, if you notice your last glass of wine is better than the first then you should have decanted that bottle.
When I decant I try to decant for about a half hour to hour before drinking. Usually I just pour an ounce glass to sip on while it decants. Plus it helps me to recognize how much the wine has opened up from it's time in the bottle. (then continue to decant until the bottle is gone
)Another point is that I have never had a wine ruined by decanting. I have had one or two bottles that were a little too mellow after decanting but I think those wines has learning disabilities anyway...
Hope that helps.
I started using a decanter about a year ago and truly believe it makes such a difference I will not serve any of my red wines that have not been decanted properly.I normally shoot for hour before serving since this allows plenty of time for the wine to breathe and also come up to room temperature since I have them stored in the wine cellar @ 56-57 degrees. Ialso swirl the wine in the decanter 3-4 times to help aerate it.
We went to a Xmas party this past Friday and I poured my 1.5 year old Yakima Valley Syrah in the decanter on Thursday night and let it breathe for an hour and just covered the top with tin foil then refilled the bottle Friday before heading to the party. Yeah the wine was awesome!
I believe the lack of micro-oxygenation that happens in barrels aging is why all reds that are aged in a carboy or bottle need to be decanted!
We went to a Xmas party this past Friday and I poured my 1.5 year old Yakima Valley Syrah in the decanter on Thursday night and let it breathe for an hour and just covered the top with tin foil then refilled the bottle Friday before heading to the party. Yeah the wine was awesome!
I believe the lack of micro-oxygenation that happens in barrels aging is why all reds that are aged in a carboy or bottle need to be decanted!
Ya know I never thought of this and We have a @#$# load of crystal
decanters that my wife bought on ebay that we dont really use because
of the 3 year old. Thanks for reminding me that we have them in our
basement , somewhere!
decanters that my wife bought on ebay that we dont really use because
of the 3 year old. Thanks for reminding me that we have them in our
basement , somewhere!
peterCooper
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ooooh! Masta MICRO-OXYGENATION Nice word
Edited by: peterCooper
sangwitch
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I sometimes use a decanter, but usually only if there's some age and/or sediment in the wine. I'm more concerned with the glasses, which should be clean and odor-free. I don't like to drink wine from a glass that would go into a dish washer - unless I'm quaffing of course.
Temperature is more important as well. If a red gets too warm it becomes flabby and can seem higher in alcohol than it really is. The best temp for most reds is 62 - 67 degrees F. Light reds and whites should go somewhere between 55 - 62F. These are the ranges that allow the wines to be at their best complexity.
Temperature is more important as well. If a red gets too warm it becomes flabby and can seem higher in alcohol than it really is. The best temp for most reds is 62 - 67 degrees F. Light reds and whites should go somewhere between 55 - 62F. These are the ranges that allow the wines to be at their best complexity.
Thank you,I love the comments. Now I ask, how do you maintain the temp of your wine in the decanter if you are planning to decant for an hour? Does it make a difference? I like my reds a little cooler than room temp (high 60's)
sangwitch
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I decant right about 30 minutes personally. I don't think it needs more than that. Room temp can be a problem if you live with someone who's cold blooded and needs that thermostat up! I usually keep my house around 67F in the winter and that's the high end of the sweet spot for reds so not much of a problem there.
Another article I found!!
<DIV id=container>
<DIV id=content>
<H1>Decanting Wine</H1>
<H1></H1>
Who actually owns a decanter nowadays? People who live in stately homes, or perhaps the proprietors of antique and curiosity shops? No, not at all. Anyone who wants the best from their wine should own one. Decanting wines is not just for show, and even in this modern age of industrial, fined and filtered wines, some will still benefit from spending some time in a decanter.
<H1>Why Does a Wine Need Decanting?</H1>
In times gone by, before so many wines were routinely fined and filtered to a crystal clear state, it was quite common for wines poured from both barrel and bottle to contain a considerable degree of solid matter. In order to avoid bringing an unsightly looking wine to the table, it was quite the norm to decant the wine into a suitably resplendent receptacle. The need for such a receptacle led to the development of the many and varied elegant decanters which are available today.
Most wines on the shelves today, however, have no real need for decanting. The winemaking process ensures the wine is thoroughly clarified (even if it may mean stripping the wine of some of its flavour) before it is bottled, by a process of fining (passing egg whites, bentonite clay or other unsavoury substances through the fine to collect solid matter) and mechanical filtration. Although these wines are often best served from the bottle (after all, you've paid for the label), many others still benefit from decanting.
Wines which have aged in bottle, typically red wines rather than white, will generally throw a sediment by perhaps ten years of age or more. Not only is this sediment displeasing to the eye, it can also be quite unpleasant in the mouth. More than any other wines, these are the ones that deserve decanting. Young wines also benefit from decanting, although the aim is not to take the wine off its sediment (there is rarely any such sediment in young wines), but rather to aerate the wine. The action of decanting itself, and the large surface area in contact with the air in the decanter, alters the wine, softening its youthful bite and encouraging the development of the more complex aromas that normally develop with years in bottle. For this reason even inexpensive wines plucked from the shelves of the local supermarket can benefit from decanting, if a first taste reveals a tannic, grippy, youthful structure.
<H1>Decanting Wine: How to do it</H1>
Assuming that we are decanting a wine in order to remove it from its sediment, there is a simple procedure to follow. If decanting a wine simply to aerate it and perhaps liven it up a little, this procedure doesn't really matter. Simply pour the wine into any suitable receptacle with minimal fuss.
First, take the wine from where it has been stored, hopefully lying on its side in a suitably cool, dark environment. If you suspect a considerable amount of sediment, as may occur with older wines, it's advisable to stand the bottle upright for a day or so prior to decanting, thus allowing the sediment to fall to the bottom of the bottle. When the time comes to decant the wine, assemble the few things which you will need. These are corkscrew and bottle (obviously), together with a suitable receptacle, which does not have to be anything fancy, a simple carafe such will do, together with a suitable source of light. I use a small candle, , but a small torch or anything similar will do.
Firstly, remove the entire capsule from around the neck of the bottle, using a knife or other implement. It's important to remove the whole capsule, and not just the top, as you need to have a clear view into the neck of the bottle whilst decanting. This is so that you can observe the wine coming through the neck for sediment. To enhance your view of the wine in the neck, position the light source shining through the neck from behind. Once done, you are ready to pour.
Hold the receptacle in one hand and the bottle in the other, and with a smooth and steady action, pour the wine into the decanter. Don't rush when decanting, rather use a gentle, steady movement, to avoid disturbing the sediment in the wine. Keep the neck of the bottle over the light source, so that you can observe for an arrowhead of sediment moving into the neck of the bottle. This is your cue to stop pouring.
If you've done it all correctly, this should be the end result. A full carafe or decanter of clear wine, with just half a glass or so of sediment-laden wine remaining. This remaining portion makes a great addition to the gravy, should you be decanting the wine as an accompaniment to a roast dinner. Don't fret too much if you haven't achieved a crystal clear pour, as a small amount of very fine sediment is not a great concern - as long as the large, unpalatable pieces have been removed.
Edited by: bmorosco
<DIV id=container>
<DIV id=content>
<H1>Decanting Wine</H1>
<H1></H1>
Who actually owns a decanter nowadays? People who live in stately homes, or perhaps the proprietors of antique and curiosity shops? No, not at all. Anyone who wants the best from their wine should own one. Decanting wines is not just for show, and even in this modern age of industrial, fined and filtered wines, some will still benefit from spending some time in a decanter.
<H1>Why Does a Wine Need Decanting?</H1>
In times gone by, before so many wines were routinely fined and filtered to a crystal clear state, it was quite common for wines poured from both barrel and bottle to contain a considerable degree of solid matter. In order to avoid bringing an unsightly looking wine to the table, it was quite the norm to decant the wine into a suitably resplendent receptacle. The need for such a receptacle led to the development of the many and varied elegant decanters which are available today.
Most wines on the shelves today, however, have no real need for decanting. The winemaking process ensures the wine is thoroughly clarified (even if it may mean stripping the wine of some of its flavour) before it is bottled, by a process of fining (passing egg whites, bentonite clay or other unsavoury substances through the fine to collect solid matter) and mechanical filtration. Although these wines are often best served from the bottle (after all, you've paid for the label), many others still benefit from decanting.
Wines which have aged in bottle, typically red wines rather than white, will generally throw a sediment by perhaps ten years of age or more. Not only is this sediment displeasing to the eye, it can also be quite unpleasant in the mouth. More than any other wines, these are the ones that deserve decanting. Young wines also benefit from decanting, although the aim is not to take the wine off its sediment (there is rarely any such sediment in young wines), but rather to aerate the wine. The action of decanting itself, and the large surface area in contact with the air in the decanter, alters the wine, softening its youthful bite and encouraging the development of the more complex aromas that normally develop with years in bottle. For this reason even inexpensive wines plucked from the shelves of the local supermarket can benefit from decanting, if a first taste reveals a tannic, grippy, youthful structure.
<H1>Decanting Wine: How to do it</H1>
Assuming that we are decanting a wine in order to remove it from its sediment, there is a simple procedure to follow. If decanting a wine simply to aerate it and perhaps liven it up a little, this procedure doesn't really matter. Simply pour the wine into any suitable receptacle with minimal fuss.
First, take the wine from where it has been stored, hopefully lying on its side in a suitably cool, dark environment. If you suspect a considerable amount of sediment, as may occur with older wines, it's advisable to stand the bottle upright for a day or so prior to decanting, thus allowing the sediment to fall to the bottom of the bottle. When the time comes to decant the wine, assemble the few things which you will need. These are corkscrew and bottle (obviously), together with a suitable receptacle, which does not have to be anything fancy, a simple carafe such will do, together with a suitable source of light. I use a small candle, , but a small torch or anything similar will do.
Firstly, remove the entire capsule from around the neck of the bottle, using a knife or other implement. It's important to remove the whole capsule, and not just the top, as you need to have a clear view into the neck of the bottle whilst decanting. This is so that you can observe the wine coming through the neck for sediment. To enhance your view of the wine in the neck, position the light source shining through the neck from behind. Once done, you are ready to pour.
Hold the receptacle in one hand and the bottle in the other, and with a smooth and steady action, pour the wine into the decanter. Don't rush when decanting, rather use a gentle, steady movement, to avoid disturbing the sediment in the wine. Keep the neck of the bottle over the light source, so that you can observe for an arrowhead of sediment moving into the neck of the bottle. This is your cue to stop pouring.
If you've done it all correctly, this should be the end result. A full carafe or decanter of clear wine, with just half a glass or so of sediment-laden wine remaining. This remaining portion makes a great addition to the gravy, should you be decanting the wine as an accompaniment to a roast dinner. Don't fret too much if you haven't achieved a crystal clear pour, as a small amount of very fine sediment is not a great concern - as long as the large, unpalatable pieces have been removed.
I am a red wine drinker and haven't used a decanter. I think i will try this! I like to refrigerate my wines. Let them set in the wine glass for awhile, maybe half hour or so. When they reach a temperature between room temp and refrigeration it is fabulous.
Me being the only one who drinks wine in my house and usually places the left over wine back into the refrig. using the vac-um stopper. I'd almost have to consume the whole decanter?
Me being the only one who drinks wine in my house and usually places the left over wine back into the refrig. using the vac-um stopper. I'd almost have to consume the whole decanter?
smurfe
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jsmahoney said:I am a red wine drinker and haven't used a decanter. I think i will try this! I like to refrigerate my wines. Let them set in the wine glass for awhile, maybe half hour or so. When they reach a temperature between room temp and refrigeration it is fabulous.
Me being the only one who drinks wine in my house and usually places the left over wine back into the refrig. using the vac-um stopper. I'd almost have to consume the whole decanter?
I just leave my wines I close with the Vaccu-Vin on the counter, I don't refrigerate them. Some whites I do but never a red. I popped a partial bottle the other day that has been sitting there a month or better, it was still fabulous.
Smurfe
smurfe
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You all are going to make me go out and spend more money.
I have actually been wanting to buy one for a while. i usually just open the bottle and let it sit open for a while. I know a decanter will really help though. Do most of you use one like bmorosco posted or the "duck" style? I been looking at them today, some of them sure are expensive!
Smurfe
Smurfe
I bought the 4 decanters I have at the Christmas Tree shop which sells a bunch of junk but they workreally well. A good decanter is designed so the wine has a large surface area exposed to the air as in bmorosco's picture.
Goldwinger
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I had never thought about decanting. If it last that long I always prefer the taste of a wine after the bottle has been opened for a day.
I'm thinking of spending some money on one also smurfe. I've looked at them before, just didn't think it would make that much difference. My list for Santa get longer and longer.
Thanks for the picture bmorosco, I like the looks of that one, does it have a lid/cap/plug/glass cork, guess I don't know what they call it.
Edited by: jsmahoney
Thanks for the picture bmorosco, I like the looks of that one, does it have a lid/cap/plug/glass cork, guess I don't know what they call it.
