That's generally the preferred shape, based on the theory that the wine has more surface area exposed to air in a wide-bottomed decanter. However, I think that with most wines the simple act of decanting does the trick, and I usually just pour the wine back into the rinsed wine bottle (double decanting).

Don't put the wine back in the cellar unless you like to drink it that cold. I find that red wines are better closer to room temperature, 65 degrees or so.

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Don't put the wine back in the cellar unless you like to drink it that cold. I find that red wines are better closer to room temperature, 65 degrees or so.

I'll gently disagree with you on this Doug. Since most folks don't have a 65° holding area for their decanted wines, I think it's perfectly reasonable for the wine to be returned to the cellar. It's either warm the wine from the cellar, or cool the wine from room temperature. Personally, I prefer to start cooler and see the wine progress as it warms, than vice versa.

PH

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Originally posted by PurpleHaze:I'll gently disagree with you on this Doug. Since most folks don't have a 65° holding area for their decanted wines, I think it's perfectly reasonable for the wine to be returned to the cellar. It's either warm the wine from the cellar, or cool the wine from room temperature. Personally, I prefer to start cooler and see the wine progress as it warms, than vice versa.

PH

I suppose that depends on how long you intend to let the wine sit in the decanter, and the ambient temperature. In my experience, 30 minutes is enough for most wines, and few benefit from more than an hour or two. Decanting over night and that sort of thing is mostly a heap 'o toro caca.

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Decanting over night and that sort of thing is mostly a heap 'o toro caca.

I've always thought that if someone thought a wine needed more than a couple hours of airtime, it probably shouldn't have been opened in the first place.

PH

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Originally posted by PurpleHaze:I've always thought that if someone thought a wine needed more than a couple hours of airtime, it probably shouldn't have been opened in the first place.

PH

Agreed! A corollary to that theory is that if the wine "improves" after it's been opened for 24 or 48 or 72 hours, as some of the child molesters claim, there was something horribly wrong with it in the first place.

You guys are right of course.
People who find their wines improving after being decanted for so long, probably don't like the taste of wine that much. Maybe they should try Evian instead. They can decant if they want, days in advance.

Amanda, on both accounts yes.

Very interesting ya'll, thanks. I am a newb both here and to wine drinking. Have you heard of the 40 Year Old Virgin? Well, I'm the 50 year old wine novice, (really long story)drinking for about 3 years. I have been reading my butt off here at the forum for the last 2 days and have learned so much already.
After being enlightened on this issue of decanting I tried my first experiment last night with a Sangiovese. Decanting in the glass I drank my first right away, the second glass 45 minutes later and the third glass 30 minutes after that. Wow! what a difference. I have detected this change before, however I attributed taste difference to my taste buds changing with food consumption. I will be decanting from now on.

On a side note. I do not have the funds to buy higher priced wines so I would really appreaciate every one taking the time to add your under $20 wine selections to the appropriate thread. Thanks

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Originally posted by Givati:
On a side note. I do not have the funds to buy higher priced wines so I would really appreaciate every one taking the time to add your under $20 wine selections to the appropriate thread. Thanks

Givati,

Welcome to the board! Since you found the "Under $20" thread, you'll have better luck getting responses if you bump that thread with a request for recently tasted good wines vs asking people to search for the thread themselves.