DECANTING
History of Decanting Wine:
The term “decant” comes from the Latin word “decantare,” which means “to pour off” or “to transfer.” This practice was initially a simple process of carefully pouring wine from one container to another, often through a fine mesh sieve or cloth.
Purpose of Decanting Wine:
Aeration and Oxygenation: Decanting exposes the wine to oxygen, which can help open up and release its aromas and flavors. Young, tightly wound wines, especially reds, can benefit from aeration to soften tannins and allow the wine to “breathe.” This process can enhance the wine’s bouquet and make it more approachable.
Presentation: The process can also elevate the presentation of the wine. Serving wine from an elegant decanter adds a touch of sophistication to the dining experience, making it more visually appealing. This elegant presentation pairs wonderfully with classic dishes, such as Beef Wellington.
Temperature Control: In some cases, this technique can help bring a wine to its ideal serving temperature. For instance, if a red wine has been stored at a slightly lower temperature than recommended, decanting can help it reach the proper serving temperature more quickly.
How to Decant Wine:
Decanting wine is a skill that enhances the appreciation of both young and old wines.It transforms the wine-drinking experience by improving aroma, flavor, and presentation. This allows wine enthusiasts to fully savor the nuances of their favorite bottles.
