Wine decanter

Good wine decanter can be compared with light - without it, young wine does not breathe, which means it is not saturated with oxygen and does not reveal its taste. In addition, an elegant vessel for wine pleases eye with flowing lines, play of color and unusual shapes. Often wine decanters are made of crystal, which gives them a certain material value, in addition to a spectacular appearance.

main destination wine decanter

There are two types of decanters for wine, each of which is better to use with the wine for which it intended.

Decanter for young wine

Young wine loves the air therefore, before serving it, the drink is poured into a vessel in which it costs from half an hour to two to three hours. Both professional tasters and sophisticated experts say that thanks to the decanter, the aroma of wine becomes brighter, deeper, and the taste becomes velvety and more pleasant. Usually, such a vessel has a funnel-shaped neck and a thickened lower part. However, often the decanter for a young wine is made in the form of complex spirals, flowing through which the drink is saturated with air even without prior insisting.

Decanter for old wine

Mature varieties for long years of storage are saturated enough with oxygen through the cork, therefore they do not need additional aeration and are even harmful. Decanters for old wine often made in the form of a spherical vessel, often duck-shaped the form. The main goal is to prevent the wine from touching the air. Exactly because of this reason old wines are poured into the decanter just before serving. In addition, the decanter allows you to determine the amount of sediment that is in the dark the bottle is often simply not visible, and prevent it from getting into the glass.

Transfer of wine to the decanter

Wine Transfusion Technique The decanter is fairly simple, but requires some caution in action.

Recommended First rinse the vessel with a small amount of wine to eliminate possible odors. Then the drink must be carefully poured over the wall of the decanter. Last two three tablespoons of wine do not overflow, as in them, if we are talking about the old fault, inevitably there is a precipitate. Young wines quite often also have it, therefore, they must be transfused with no less attention. However, even if some of the sediment will still fall into the decanter for wine, it will settle on the bottom and will be visually visible when pouring wine into glasses. Not recommended leave the drink in the vessel for more than a day.