My husband and I received a wine decanter for our wedding. We both love to drink wine, but do not understand how a decanter is used. I know it allows the wine to breathe, and all that good stuff...but how far in advance are you supposed to put the wine into the decanter? Can you pour it in there and leave it in there all the time...or only like before you plan on drinking it or something like that? Please help! Thanks!
2007-08-03 05:26:42 · 5 answers · asked by Bunintheoven 2 in Food & Drink ➔ Beer, Wine & Spirits
As for wine you would pour the wine into the decanter on the day (1-2 hours prior to use) of use (clearity/clean wine). Whites which should only be chilled and not ice cold really do not need a decanter other than as a presentation method. Reds (not all) need to breath as to allow tannins to mellow and other flavors/aromas form.
Long storage (days) in the decanter will deminish the wine quality.
Yes to what Rob is saying in addition many Ports fall into such a catagory. They have a black tar-like precipitate that is avoide/discarded by decantation.
2007-08-03 05:38:36 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Everything said here is true. Decanting, overall, is overrated for nearly all wine. Only big wines like Cabernet or vintage Port generally wll find any benefit from decanting, and then usually only if they have some age on them.
The two main benefits of decanting are:
1) Removal of sediment
2) Aeration of wine
Sediment is generally only found in wines that have aged for a number of years. It's phenolic compounds like tannin and anthocyanin bonding chemically and dropping out of mixture in the liquid to form a solid. It can't hurt you; it's just gritty and gross, so it's nice to not have to drink it.
Aeration, and its benefits for wine, is under debate in a lot of circles. Some say the oxygen contact will help draw out aroma and flavor compounds and eliminate any bottle mustiness; others think that you're just taking an older, more delicate wine and jostling it unduly when a simple swirl in a glass can release those same compounds.
Either way, as soon as you pull the cork or unscrew the cap on a bottle of wine, you've started the first day of the end of its life. Once in the decanter, you'll notice the wine start to decay even 24 hours later.
2007-08-03 07:14:43 · answer #2 · answered by The Boozehound 1 · 0⤊ 0⤋
This is a complex one...
It depends purely on the wine. For some, you would pour it into the decanter no more than a few minutes prior to serving it to avoid "spoiling" the flavour. For others, you could pour it in days before, and use as you see fit.
Some wines are literally vulnerable to O2, and will oxidise rather "rapidly" once the bottle has been opened, and like they say, surface area is the worry - there's more surface for the O2 to act on in a decanter than a bottle.
2007-08-03 05:37:29 · answer #3 · answered by jcurrieii 7 · 1⤊ 0⤋
You typically decant red wines that have lots of tanins, like Cabernet or Zinfindel. Pour the wine into the decanter so the level is at the widest part of the decanter - typically a decanter will fit one bottle to its widest level. Decant for approximately an hour and the wine will mellow and not have that tanin "bite" to it.
2007-08-03 05:35:33 · answer #4 · answered by kmunis 3 · 1⤊ 0⤋
To be honest decanting wine was done to avoid the sediments that USED to be in wine, they are really no longer there today. Unless it's some rare old wine you have. But you can do it like 20 mins or so before you drink to allow the air to mellow it. It seal back just like a cork. So if you recork you bottle of wine it will last just bout the time. But I must admit it looks cool when you have company lol.
2007-08-03 05:36:27 · answer #5 · answered by rob lou 6 · 0⤊ 1⤋