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When wine comes in contact with oxygen, the aromas present in the wine are released. Young, full-bodied wines benefit most from decanting. Pour young wines into the decanter so that it runs down the sides of the decanter. This enables the wine to come into contact with the most oxygen. Wide bottomed decanters are good for this purpose as they provide the most air-wine surface area.
Old wines often have sediment at the bottom of the bottle. First, stand the bottle up for several hours to allow the sediment to settle to the bottom. Diligently pour the wine into the decanter. Hold the bottle of wine so that the area just below the neck of the wine bottle can be seen while pouring. Pour the wine slowly into the decanter, being patient in pouring as to carefully watch for sediment. Stop pouring when any sediment appears in the neck of the bottle.
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