Many times, we receive questions about the proper process for decanting wines. The following information is shared by our winemaker, Ridge Watson:
Old wines are very sensitive to oxygen. They do not need breathing; instead they need protection from air. Your mouth PH adjusts and that’s why wines “open up” generally.
Here are some basic things to remember:
1) Decanters with stoppers are preferred.
2) Wines do not need swirling in decanters.
3) Serve older reds cooler. This hides oxidation and volatile acidity (i.e., vinegar)
Here is how to maximize your decanted volume of wine.
1) Three days to one week ahead of time, lay the bottle on its back, with the label up at a 45 degree angle. The sediment will gather in a nice, neat cone at the base.
2) Stand it up the day before serving. The cone will tighten. You do not want it to wrap around the entire bottom.
3) Hold the bottle rock steady while removing the foil and inserting corkscrew and extracting cork. Be careful not to shake the bottle, even if the cork breaks!
Decanting:
1) Use a strong light-Maglite is best. Shine it in the top shoulder of the bottle.
2) MOST IMPORTANT PART: Rest lip of bottle on the decanter edge so you have “one unit.” This helps you to pour smoothly and steadily.
3) Pour steadily. Minimize “glug-glug-glug” as soon as possible, so the pouring flows smoothly. Never back off as it stirs sediment. Let the light, wispy stuff go out…then stop when the big black swirl gets to the lip. If you did a good job, the remaining wine will be below the punt’s top-about 2-3 oz. (Use it in sauces and gravies!)
Old wines are very sensitive to oxygen. They do not need breathing; instead they need protection from air. Your mouth PH adjusts and that’s why wines “open up” generally.
Here are some basic things to remember:
1) Decanters with stoppers are preferred.
2) Wines do not need swirling in decanters.
3) Serve older reds cooler. This hides oxidation and volatile acidity (i.e., vinegar)
Here is how to maximize your decanted volume of wine.
1) Three days to one week ahead of time, lay the bottle on its back, with the label up at a 45 degree angle. The sediment will gather in a nice, neat cone at the base.
2) Stand it up the day before serving. The cone will tighten. You do not want it to wrap around the entire bottom.
3) Hold the bottle rock steady while removing the foil and inserting corkscrew and extracting cork. Be careful not to shake the bottle, even if the cork breaks!
Decanting:
1) Use a strong light-Maglite is best. Shine it in the top shoulder of the bottle.
2) MOST IMPORTANT PART: Rest lip of bottle on the decanter edge so you have “one unit.” This helps you to pour smoothly and steadily.
3) Pour steadily. Minimize “glug-glug-glug” as soon as possible, so the pouring flows smoothly. Never back off as it stirs sediment. Let the light, wispy stuff go out…then stop when the big black swirl gets to the lip. If you did a good job, the remaining wine will be below the punt’s top-about 2-3 oz. (Use it in sauces and gravies!)
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