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?
2. Decant for how long, and why?
3. We only decant Reds, yes?
Any extra info is welcomed also.
We are still learning and loving it! Thanks in advance for your replies.