Reply to "To decant or not to decant?"

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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