Should i use a wine decanter

On the other hand, a large wine decanter with a wide base and fanned opening will allow more oxygen to mingle with those tannins. I recommend decanting everything -- even white wine, if you feel like it. Unlike other adult beverages, the beauty of wine is that it goes through several stages of life. From the maceration process when the wine is hanging out with the bits and bobbles of the grape all the way through bottling, aging, and then decanting, wine continues to evolve.

Once you uncork your bottle, it will continue to evolve. Experiment with decanting your favorite wines for 2, 10, 30, or even 60 minutes and see what changes you can decipher. Name required. Email required. Message required. What Is a Wine Decanter? Sounds odd, right?

Get Pure Liquid Gold Wine decanting is often used for older wines because over time wines develop sediment. And, finally, how to clean a decanter when all is said and done. It aerates wine to enhance its bouquet and flavor profile. And removes the sediment from older red wines, if they have any.

To decant wine properly one must know how to use the decanter itself, when to decant wine, and how long to decant wine. Wine is typically stored on its side. Also known as quick splash decanting , this is when the bottle of wine is tipped vertical and poured with the force of gravity into a decanter sitting or being held vertically.

The wine hits the bottom of the decanter with force, splashes off the bottom, and swirls around. Typically less than 2 years. Shock decanting is meant to vigorously expose the wine to oxygen and further accelerate aeration. Shock decanting will not help you isolate sediment. Do not use it for mature aged red wine with sediment on the bottom of the bottle.

Shock decanting is very similar to aeration, and the best wine aerators out there will do similar stuff. Here's a good resource for anyone interesting in the differences between aeration and decanting.

This is what most picture when they think of decanting. It involves pouring the wine slowly into the decanter. You can either hold the decanter in one hand and pour with the other or keep the decanter on a flat surface and pour the wine in. When should you do it? And how? Is it really even necessary or just a bit of wine pomp and circumstance? Fundamentally, decanting serves two purposes: to separate a wine from any sediment that may have formed and to aerate a wine in the hope that its aromas and flavors will be more vibrant upon serving.

Older red wines and Vintage Ports naturally produce sediment as they age white wines rarely do ; the color pigments and tannins bond together and fall out of solution. Decanting is simply the process of separating this sediment from the clear wine.

The question of whether—or how long—to aerate a wine can generate extensive debate among wine professionals. Some feel that an extra boost of oxygen can open up a wine and give it extra life. Others feel that decanting makes a wine fade faster, and that a wine is exposed to plenty of oxygen when you swirl it in your glass. Plus, it can be fun to experience the full evolution of wine as it opens up in your glass; you might miss an interesting phase if you decant too soon. A particularly fragile or old wine especially one 15 or more years old should only be decanted 30 minutes or so before drinking.

A younger, more vigorous, full-bodied red wine—and yes, even whites—can be decanted an hour or more before serving.