What is decanting and why is it needed?
Decanting is the process of pouring wine from a bottle into a special decanter (decanter). Decanting wine is necessary in order to saturate the wine with oxygen (start the aeration process) and remove sediment.
In addition, an aesthetic point can be noted: the wine looks very beautiful in the decanter.
The decanting process has 5 main advantages:
1. Improved taste due to aeration. When pouring a drink into a decanter, the liquid, which was previously stored in a bottle and has changed its chemical composition, is saturated with oxygen.
2. Separation of sediment from liquid. There is usually a small amount of product left at the bottom of the bottle. It usually appears during the aging of wine. Red drinks, especially fine ports and old wines, contain more sediment, while young whites contain less. The presence of sediment does not cause much harm, but it can affect the taste and aftertaste, making it bitter and unpleasant. Slowly pouring the drink from the bottle into the decanter will help separate the sediment and make the liquid clear.
3. Giving the wine the desired temperature. If the drink has been stored in the cold, then the best and fastest way to warm it up is decanting.
4. Improving the aromatic qualities of reduced wines. Such drinks were practically not exposed to oxygen, and therefore may have an unpleasant taste and aroma. To return the taste properties, the drink should be poured into a decanter and left for some time to saturate.
5. Removing cork residues from wine. Sometimes the cork material can crumble and remain in the bottle. If such a problem occurs, you need to pour the wine into a decanter using a strainer or any additional filter. This will help remove small particles of cork from the drink.
The duration of decanting depends on the age and type of drink:
игристые – до 30 минут;
красные – от 20 минут до 2-х часов;
розовые и белые – до 30 минут.
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