decanting techniques

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Decanting Wine

Decanting wine is hardly an essential part of the drinking experience, but for older (five years old is a good cut-off) or unfiltered red wines, it is a good idea. Decanting performs two services: it helps to aerate the wine, which will make it easier to taste, and it separates the liquid from any sediment that has accumulated in aging. Decanters come in many shapes and sizes; the only important thing is that they are wide enough to allow the wine to mingle with air. (As a side note, letting the wine "breathe" by simply opening the bottle does not do much. Better to decant.)

To decant wine:

• Do not jostle the bottle too much (you don't want to stir up that sediment). Remove the entire capsule wrapping from the neck of the bottle.

• You will need a light source: a candle propped on an upside-down wine glass, or a small flashlight, will work nicely. This is not required, but gives you a way to see any sediment that might be in the bottle as you are pouring.

• Pour the wine slowly into the decanter, with the exposed neck of the bottle over the light source. As you get to the bottom of the bottle, you may see a bit of sediment (small sand-like granules) in the neck. If so, stop pouring. You can strain the remaining dregs through a coffee filter.