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quote: Originally posted by Kissin Cousins:
Hello,
I have read a bit on decanting. Some say the old wines. Some say decant the young wines. Some say that an hour in a decanter is like a year in the cellar. Is this to say that two hours in a decanter is like two years in the cellar? I would think not, I think….
As you can see I am still a little confused with this subject and its process. My questions in a “grape skin” as opposed to “a nut shell”:
1. Why decant?
To separate wine from high levels of sediment and/or to aerate young wines.
2. Decant for how long, and why?
Prepare for a wide variety of answers to this one. If it's an old wine and the decant was done for sedimental reasons only, not long. If it's a young wine in need of lots of air, anywhere from 2-12 hours. I've had wines that were decanted the day before.
3. We only decant Reds, yes?
Yes.
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| Posts: 4834 | Location: Montreal, Quebec, Canada | Registered: Dec 25, 2003 | |
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[QUOTE]Originally posted by Kissin Cousins:
3. We only decant Reds, yes?
QUOTE]
No. Many YOUNG whites that taste syrupy, like big, Calif Chards(Kistler, Kongsgaard, even Beringer Prv Resv., etc.) need 1/2 to 1 hour. Example, 2001 Kongsgaard in 2002- thick, flabby. Maybe 90-91 points. After one hour decanting, best Cal Chard I've ever tasted. 97-98 points.
Alsace, White Burgs, Chablis, even young German Reislings & dessert wines will benefit. They become cleaner with more delineated structure & flavor.
Agree with Steve8 on the other two.
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| Posts: 1886 | Location: Mammoth, Calif | Registered: Apr 12, 2002 | |
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Great answers from steve8 and ronmc2. I myself rarely decant for a couple reasons. First, older wines can be very delicate and can fall apart quickly when exposed to oxygen. So, even if they have sediment, I usually use a wine basket that holds the bottle just slightly upright from horizontal. Second, I like to see how wine evolves in my glass during dinner. The evolution over the course of an hour or two can be amazing. Cheers!
Gloria Maroti Frazee
director of education -- and video
Wine Spectator
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| Posts: 194 | Location: NYC | Registered: Nov 14, 2001 | |
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I agree with the rest. Huge white Burgs, Grand Cru Alsace, and Big petrol Germans I also decant.
Lifes too short to drink bad wine!! crownliquors.net / msprinkle@crownliquors.net
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| Posts: 971 | Location: Fishers,Indiana (Indy) | Registered: Aug 16, 2005 | |
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Decant gently into bellybutton. Ask for gentle inhale-a-shun on part of decanther. Allow for gentle airation down belly line. Taste. Repeat. Taste. Repeat. Taste. Repeat. Oh, and have a towel down before begining this stuff. Grrrrr.....  Dave |
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| Posts: 1840 | Location: Dallas, TX | Registered: Feb 12, 2004 | |
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Be very careful decanting pinot noir. Often, young pinots need some air to show their best BUT too long in the decanter can rob a pinot of its wonderful aromatics. I rarely decant a pinot for more than an hour before consuming (and usually not more than 30 minutes).
************
"Why does a rich man drink champagne? Drink half a beer feel almost the same..." John Bell 09/30/06
The liver is evil... it must be punished.
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| Posts: 1085 | Location: Wilmington, NC | Registered: Oct 22, 2001 | |
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quote: I like to see how wine evolves in my glass during dinner. The evolution over the course of an hour or two can be amazing.
ok so here is a dumb question : Can we not just decant a glass of wine as oposed to the entire bottle ?? - AD |
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that's a good observation, dodger. your glass is essentially a mini decanter. cheers!
Gloria Maroti Frazee
director of education -- and video
Wine Spectator
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| Posts: 194 | Location: NYC | Registered: Nov 14, 2001 | |
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