Wine decanters are apparatus used to decant liquids, usually alcoholic beverages. The liquid normally has some residue in it. They are used to keep as well as serve the wine. Decantation is a process that involves pouring out a pure liquid from one vessel into another vessel. The solid is left at the bottom of the original vessel.
They often have a stopper which is made from bronze, gold or glass. They are a lot like carafes however carafes do not have a stopper. There was a time when decanters were a major part of serving drinks. Wine was poured out of an amphora into the vessels, which made it much easier for the servants to wait on the guests.
Decanters were once a key part of beverage serving. Containers used to be filled with wine poured from an amphora. Due to this less effort was needed by the servants to serve the beverage to the guests. Ancient Romans are the one who developed the glass decanters. When the Roman Empire ended, the making of these versions declined. Due to the scarcity of glass, decanters were being manufactured from earthenware, gold and bronze.
In the period of Renaissance, the Venetians are claimed to have been the ones who brought back the use of glass containers. A stopper was first invented by the British glass-makers in the 18th century. This stopper was put inside the container in order to limit the amount of air that came into contact with the contents in the container. As time has gone by, the overall structure of this container has been minimally changed.
The process of decanting starts after liquid from one vessel has been put in the decanter. This is done to separate the sediment from the sediment free liquid. The sediment is usually left in the original vessel and the pure liquid is put in another vessel.
This device is also used in aerating the drink which basically means allowing the drink to breathe. The container is designed in such a way as to offer a replica of what exactly takes place when a glass is whirled, and the release of aroma components that occur as a result of stimulation of molecule movements. These components soften up the harsher elements of some drinks.
There are drinkers who prefer to decant their wine either for aeration or to remove sediments, but they want controlled exposure of the beverage to air. There is an option of double decanting the beverage whereby it is decanted into a clean bottle. The original bottle is then cleaned off any sediment and the beverage decanted back into the bottle. This process of pouring the drink back and forth aerates it. Many tasters opt for this method when they are taking the drink to a place for example a restaurant or a persons house for dinner.
Wine decanters are available in different shapes and sizes. The rule of choosing stemware also applies when choosing decanters. A decanter which is crystal clear allows one to see the alcoholic beverage well. It is also good to ensure your decanter is spotless.
They often have a stopper which is made from bronze, gold or glass. They are a lot like carafes however carafes do not have a stopper. There was a time when decanters were a major part of serving drinks. Wine was poured out of an amphora into the vessels, which made it much easier for the servants to wait on the guests.
Decanters were once a key part of beverage serving. Containers used to be filled with wine poured from an amphora. Due to this less effort was needed by the servants to serve the beverage to the guests. Ancient Romans are the one who developed the glass decanters. When the Roman Empire ended, the making of these versions declined. Due to the scarcity of glass, decanters were being manufactured from earthenware, gold and bronze.
In the period of Renaissance, the Venetians are claimed to have been the ones who brought back the use of glass containers. A stopper was first invented by the British glass-makers in the 18th century. This stopper was put inside the container in order to limit the amount of air that came into contact with the contents in the container. As time has gone by, the overall structure of this container has been minimally changed.
The process of decanting starts after liquid from one vessel has been put in the decanter. This is done to separate the sediment from the sediment free liquid. The sediment is usually left in the original vessel and the pure liquid is put in another vessel.
This device is also used in aerating the drink which basically means allowing the drink to breathe. The container is designed in such a way as to offer a replica of what exactly takes place when a glass is whirled, and the release of aroma components that occur as a result of stimulation of molecule movements. These components soften up the harsher elements of some drinks.
There are drinkers who prefer to decant their wine either for aeration or to remove sediments, but they want controlled exposure of the beverage to air. There is an option of double decanting the beverage whereby it is decanted into a clean bottle. The original bottle is then cleaned off any sediment and the beverage decanted back into the bottle. This process of pouring the drink back and forth aerates it. Many tasters opt for this method when they are taking the drink to a place for example a restaurant or a persons house for dinner.
Wine decanters are available in different shapes and sizes. The rule of choosing stemware also applies when choosing decanters. A decanter which is crystal clear allows one to see the alcoholic beverage well. It is also good to ensure your decanter is spotless.
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