{"id":7025,"date":"2013-11-14T11:52:28","date_gmt":"2013-11-14T10:52:28","guid":{"rendered":"http:\/\/langhe.net\/?p=7025"},"modified":"2015-02-10T23:06:33","modified_gmt":"2015-02-10T22:06:33","slug":"to-decant-or-not-decant","status":"publish","type":"post","link":"https:\/\/langhe.net\/en\/7025\/to-decant-or-not-decant\/","title":{"rendered":"To decant or not to decant wine?"},"content":{"rendered":"

This has been an ongoing wine debate even within my own family. My husband likes to think the\u00a0wine needs hours to decant<\/strong> while others think that airing out a bottle throughout a long Italian\u00a0dinner is plenty. Luckily there is some consensus amongst the wine experts concerning<\/strong> two major\u00a0reasons to decant wine.<\/p>\n

For young tight wines<\/h3>\n

Especially for us in Piemonte, we are lucky to have some of the best wines in the world<\/a><\/strong> like our\u00a0bold, tannic and assertive reds like Barolo<\/a>. When young, such a wine may need as much air as it\u00a0can get<\/strong>, giving it the proper time to mellow out while best displaying its many layers of aromas and\u00a0flavors.<\/p>\n

Too speed up this process<\/strong>, decanting a young complex and tannic wine is an optimal\u00a0solution. After all, people keep their big reds in their cellars for decades, so decanting for a\u00a0few hours is not going to hurt. In this case, a decanter with a wide opening<\/strong> at the top would\u00a0be best.<\/p>\n

Aged wines<\/h3>\n

On the other hand, when you have a very aged<\/strong> red wine like Barolo, it may \u201cthrow\u201d sediment.\u00a0It is important to stand the bottle up vertically for about 24 hours prior to drinking which will\u00a0help the sediments<\/strong> settle to the bottom. If you don’t have time to think that far in advance, using\u00a0a decanter or better yet a decanting cradle, would be essential. Here we don’t want to aerate this\u00a0older and perhaps fragile wine too much because it may kill whatever fruit and vigor is left<\/strong>. In this\u00a0case, a decanter with a narrow opening would be ideal. Slowly pour your wine into the decanter,\u00a0being careful not to pour in the sediment.<\/p>\n

If you need to use a flashlight or a candle<\/strong> to see inside\u00a0the bottle, that could be a useful tool. Once again, I wouldn’t leave the wine in the decanter for an\u00a0extended period because you might overly speed up the oxidation process and therefore strip the\u00a0wine of its remaining vitality.<\/p>\n

How long should I decant?<\/h3>\n

Again, there are no rules<\/strong> when it comes to decanting. There are even some who believe a wine can\u00a0decant for days before consuming!<\/strong> With a young wine, I would find a happy medium and decant\u00a0it for a few hours before drinking while for an older wine, it would be wise to decant immediately\u00a0before serving.<\/p>\n

\"decanter3\"<\/a><\/p>\n

Other Tips<\/h3>\n

One of the best things to remember whether you use a decanter or not, is to use the right glasses<\/strong>\u00a0for your important wines. A wide bowl wine glass for a Barolo<\/a><\/strong> would be perfect for aerating<\/strong> it and\u00a0giving the wine a head start. Cleaning you glassware and decanter should not be underestimated\u00a0either. The best way to clean a decanter is to drop ice cubes and salt inside<\/strong> and swirl it around to\u00a0purely clean the glass without adding any soapy residues. Make sure to let it air dry! My husband\u00a0even made us our own contraption for air drying the decanter.<\/p>\n

Conclusion<\/h3>\n

When it comes to decanting, there will always be debates but the best thing to do is try for yourself\u00a0<\/strong>and remember to enjoy the wine! As Robert Parker says:<\/p>\n

There can never be any substitute for\u00a0your own palate nor any better education than tasting the wine yourself.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

This has been an ongoing wine debate even within my own family. My husband likes to think the\u00a0wine needs hours to decant while others think that airing out a bottle throughout a long Italian\u00a0dinner is plenty. Luckily there is some consensus amongst the wine experts concerning two major\u00a0reasons to decant wine. For young tight wines […]<\/p>\n","protected":false},"author":1269,"featured_media":7143,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1567],"tags":[],"lgarea":[],"class_list":["post-7025","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat-drink"],"yoast_head":"\nTo decant or not to decant wine?<\/title>\n<meta name=\"description\" content=\"This has been an ongoing wine debate even within my own family. 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