August 2009

Old and young alike:

by Jack Stuart on August 23, 2009

There’s a lot of talk these days about decanting. Traditionally, for the serious wine drinker, decanting was reserved exclusively for older wines. The primary purpose was to remove unsightly (and not particularly tasty) sediment, a byproduct of the aging process. Decanting also helps ‘blow off’ the slightly musty odor and taste that forms as wine ages. Valuable tools to the decanting process include a funnel of some kind, a candle or small flash light, and some sort of straining device.

Interestingly enough, decanting can be an equally valuable exercise for young wines. Our 2006 Trivium drinks nicely when poured directly from the bottle, but it also benefits greatly from a ‘splash’ decanting. A wine doesn’t have to be in the decanter long (particularly important if your guests are thirsty!), as the time it sits in the decanter is not as important as the gentle aeration it receives going in. There’s even a gismo or two available today to bolster the benefits of the decanting process, such as aerating funnels, shallow decanters (more surface area), and dripless pourers. It’s all part of the unique tradition that surrounds wine, at the same time improving its taste and enjoyment.

–Stu Harrison

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