11/5/2023 0 Comments Plastic wine decanter![]() To spare you the pain of scrolling through a gazillion options, 11 wine pros agreed to share their favorite decanters and aerators. “The best universal tool for aerating all types of wines is a decanter, but for bold, young wines that need a ton of oxygen, an aerator or a decanter will do the job,” says Trevor Durling, head winemaker and general manager of Beaulieu Vineyard. While the speediness is appealing, most of the experts included in this story recommended a traditional oxidation method. ![]() It does the same things as a decanter in a faster, more forceful way. It usually takes 30 to 40 minutes to decant, but wines that are over ten years old typically need to sit for over an hour.Īnother way to make sure your wine is properly oxygenated is to use an aerator, which pushes air into a wine bottle while you pour. Decanting helps wake up the wine, making it smell better, and therefore making it taste better,” explains Elyse Lovenworth, lead sommelier at Sommsation. They serve two main functions: “Decanters expose younger wines to oxygen and separate older wines from sediment that has formed in the bottle over time. When you let the wine breathe - by mixing it with air - you are facilitating this process,” says Nicolás Andrés Martianhes, a sommelier at Balvanera in New York City. “In order to enjoy wine to the fullest, we must be able to smell the variety of aromas that each wine presents. But they can actually change your entire drinking experience. Once the peg is level with the top of the bottle, twist and pull to remove a full cork - thus avoiding the horror of fragments of cork floating in your bottle.I used to think that wine decanters were mostly for show - just pretty containers fabulous hosts bring out to make a table look fancy for company. Lead with the longer prong and wiggle it in into the space between the cork and bottle until the shorter prong follows on the opposite side. Opt for an ‘ah-so’, a beautiful two-pronged instrument that is inserted down the sides of the cork and the neck of the bottle. Older vintages will require more technical corkscrews, because the corks are less durable and tend to crumble. ‘A satisfying pop.’ Technical corkscrews for older, more crumbly corks ‘Drawing the cork out results in the best sound in the world of wine,’ says Foley with a smile. Place the T-bar in the palm of your hand to force the screw in. Placing the tip in the centre of the cork and using your index finger to guide down the shaft is the best method. How to remove the corkĬhoose your weapon - a waiter’s friend is one of the most useful kitchen tools, and will work perfectly with most young wines with strong corks. Keeping it in the cellar before moving it to the dining room for decanting will ensure that the wine does not gently cook itself, and you are not decanting a faulty wine from the offset. Standing a wine up the day before serving is an excellent way to let the sediment settle to the bottom of the bottle. In the Côte de Beaune region in France, wine connoisseurs generally eschew decanting Chardonnay. Sparkling wine is rarely decanted - unless it be an old vintage of oxidative champagne such as Selosse or Henri Giraud - because the bubbles dissipate quickly. In Bordeaux, white wines are often decanted before they are served. The British wine critic Hugh Johnson, however, famously decants old Riesling, while the celebrated wine writer Steven Spurrier decants white Rhône. White wines are less frequently decanted. ‘This will also allow you time to check the quality of the wine, and to replace it with another bottle if the wine has perished.’ White wines that are also worth decanting ‘It is best to open them around 30 minutes before dinner, in the moment of calm before the storm,’ says Foley. Older red wines may not benefit from prolonged periods of aeration: the major aim with such wines is to separate the liquid from the sediment. Lighter styles of red such as Pinot Noir, Sangiovese, Grenache and Gamay can have their corks drawn an hour or so before serving. Varieties such as Cabernet Sauvignon, Syrah, Zinfandel, Malbec, Nebbiolo and Tempranillo should be opened two hours before being decanted and served. ![]() Young, heavier reds with vibrant fruit and fine-grained tannins benefit from a period of aeration so that they can open up and show at their very best. The wines that benefit from being decanted
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