THE ART OF WINE DECANTING

DECANTERS

HANDMADE BY RIEDEL

We offer a wide range of elegant mouth-blown decanters, suitable for every lifestyle and every price range. All Riedel decanters are made of fine crystal glass to honour quality wines with the treatment they deserve. A functional and beautiful decanter is a must-have for wine lovers. Traditionally, only mature wines were decanted in order to separate sediment from the wine. However young wines can also benefit from decanting, as the aeration makes them smoother and rounder, speeding up the ageing process to delight our taste buds. 

The origin of blown glassware dates back 2000 years, a technique first used by the Romans. Riedel's handmade decanters are produced in the Riedel factory in Kufstein, Austria, which first opened in 1957. Each handmade, mouth-blown item is individually crafted by our Austrian master glassmakers. The expertise of these craftsmen guarantees that the quality of each glass meets the high standard for which our brand is known. Due to the nature of hand-crafting, small tolerances in the size and weight of each product, tiny bubbles, imperfections, or slight surface variations are an acceptable part of the process.

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.

 

To get more expression from young wines (up to 10 years for both red and white), consider decanting the wine two hours before consumption to assist in the aeration process.

Carbon dioxide is the main preservation element in wine, which is integrated during the first (= alcoholic) fermentation. Decanting reduces the amount of carbon dioxide by exposure to oxygen, effectively ‘maturing’ the wine and 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 upside down into the decanter and let it splash into the vessel. You can be much more vigorous with a young wine so this process should ideally produce a frothy head on the wine.

When decanting off the sediment from an old wine, slowly pour the wine into the decanter without allowing any sediment to leave the bottle.