Wine decanter is any suitable receptacle used for mainly red wines aeration. That's why they are designed to create a lot of surface air for it. Decanters are mostly made of glass. Their primary purpose was only to remove sediment.
A long time ago, wines were kept in large barrels. When they started to bottle them, people didn't have all those clarifying mechanical methods known today. That is the main reason for beginning decanting, because it was the simplest way of removing unwanted particles. Aged wines need this process even today.
The whole process is quite simple, but you still have to be careful. You will need a suitable decanter and some little source of light, like a candle or a lighter. After removing the whole capsule from the neck of the bottle, carefully and slowly pour the liquid in. The source of light should be behind the bottle neck, so you could clearly see approaching sediment. When it comes to the neck, you should stop pouring.
If you are planning decanting your aged wines stored on bottle sides for years, leave them stand up for a day before doing it. This way the sediment will fall down. The bottles should be kept on their sides to prevent the air coming in, just opposite of what you are planning to do next.
Aeration Brings out the flavor, and, what's even more important, aromas. Some people think it would be enough just to open the bottle and let it breath. You have to have a large surface breathing if you want great results. One hour should be enough.
Young wines will also benefit from this process, developing more complex aromas. Using wine decanter isn't just something people do because they want to show up, it really has a purpose. Keep in mind you have to seal the leftovers and store it in the fridge, because it will lose the taste after 8 hours or so.
A long time ago, wines were kept in large barrels. When they started to bottle them, people didn't have all those clarifying mechanical methods known today. That is the main reason for beginning decanting, because it was the simplest way of removing unwanted particles. Aged wines need this process even today.
The whole process is quite simple, but you still have to be careful. You will need a suitable decanter and some little source of light, like a candle or a lighter. After removing the whole capsule from the neck of the bottle, carefully and slowly pour the liquid in. The source of light should be behind the bottle neck, so you could clearly see approaching sediment. When it comes to the neck, you should stop pouring.
If you are planning decanting your aged wines stored on bottle sides for years, leave them stand up for a day before doing it. This way the sediment will fall down. The bottles should be kept on their sides to prevent the air coming in, just opposite of what you are planning to do next.
Aeration Brings out the flavor, and, what's even more important, aromas. Some people think it would be enough just to open the bottle and let it breath. You have to have a large surface breathing if you want great results. One hour should be enough.
Young wines will also benefit from this process, developing more complex aromas. Using wine decanter isn't just something people do because they want to show up, it really has a purpose. Keep in mind you have to seal the leftovers and store it in the fridge, because it will lose the taste after 8 hours or so.
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