THE ART OF WINE DECANTING

DECANTER

HAND-MADE

To enjoy young wines fully (up to 10 years for both red and white) consider opening them 8 – 12 hours prior to consumption for aeration, or decant the wine, as this shortens the aeration process. The main preservation element in wine is carbon dioxide, which is integrated with the wine during the first (= alcoholic) fermentation. Decanting reduces the amount of carbon dioxide and "matures" the wine, allowing the bouquet to develop faster.

On the palate, decanted wine expresses higher levels of fruit in red wines and tends to integrate and smooth out tannins. When decanting young wines, turn the bottle straight into the decanter and let it splash into the vessel, allowing maximum aeration. When decanting off the sediment of an old wine, slowly pour the wine into the decanter without allowing any sediment to leave the bottle.

Why we decant

 


Decant an older wine to separate it from its sediment.


Decant a younger wine to increase aeration and open up aromas and flavours, revealing more complexity.