![]() However, the effectiveness of decanting is a topic of debate, with some wine experts such as oenologist Émile Peynaud claiming that the prolonged exposure to oxygen actually diffuses and dissipates more aroma compounds than it stimulates, in contrast to the effects of the smaller scale exposure and immediate release that swirling the wine in a drinker's glass has. Many wine writers, such as author Karen MacNeil in the book The Wine Bible, advocate decanting for the purposes of aeration, especially with very tannic wines like Barolo, Bordeaux, Cabernet Sauvignon, Port, and Rhône wines while noting that decanting could be harmful for more delicate wines like Chianti and Pinot noir. In addition it is thought to benefit the wine by smoothing some of the harsher aspects of the wine (like tannins or potential wine faults like mercaptans). The decanter is meant to mimic the effects of swirling the wine glass to stimulate the oxidation processes which triggers the release of more aromatic compounds. More complicated decanting machines also exist to facilitate smoothly pouring, without disturbing sediment.Īnother reason for decanting wine is to aerate it, or allow it to "breathe". These are particularly useful in restaurants, for service of a wine ordered during a meal, but less important at home, where a bottle can be stood upright the day before. Decanting cradles īaskets called decanting cradles, usually made of wicker or metal, are used to decant bottles that have been stored on their side without needing to turn them upright, thereby avoiding stirring up sediment. ![]() In most modern winemaking, the need to decant for this purpose has been significantly reduced, because many wines no longer produce a significant amount of sediment as they age. These sediments could be the result of a very old wine or one that was not filtered or clarified during the winemaking process. ![]() This is analogous to racking, but performed just before serving.ĭecanters have been used for serving wines that are laden with sediments in the original bottle. In the process, the sediment is left in the original vessel, and the clear liquid is transferred to the decanter. WINE DECANTER FREELiquid from another vessel is poured into the decanter in order to separate a small volume of liquid, containing the sediment, from a larger volume of "clear" liquid, which is free of such. Certain cognacs and malt whiskies are sold in decanters such as the 50-year-old single malt Dalmore or the Bowmore Distillery 22 Year Old. Īlthough conceived for wine, other alcoholic beverages, such as cognac or single malt Scotch whisky, are often stored and served in stoppered decanters. Since then, there has been little change to the basic design of the decanter. In the 1730s, British glass makers introduced the stopper to limit exposure to air. The Venetians reintroduced glass decanters during the Renaissance period and pioneered the style of a long slender neck that opens to a wide body, increasing the exposed surface area of the wine, allowing it to react with air. After the fall of the Western Roman Empire, glass production became scarce causing the majority of decanters to be made of bronze, silver, gold, or earthenware. ![]() ![]() The Ancient Romans pioneered the use of glass as a material. The vessels would be filled with wine from amphoras and brought to the table where they could be more easily handled by a single servant. Throughout the history of wine, decanters have played a significant role in the serving of wine. Excavated at Teppe Madraseh, Neishapur, Iran. ![]()
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