Ok,


Here is my question. Once you have decanted a bottle of red wine, how long is the wine IN the decanter good for. Is it good longer then it would be if I poured myself a glass and then re-corked the bottle ???? Or is it better to decant the entire bottle even if you don't plan to polish off the entire bottle in that one sitting.

I have noticed that the bottle I have had in the decanter since last night has alot more tannin in it, or so it seems, since last night roughly an hour or so after decanting. How is this so ?



Thanks in advance.


- AD
Original Post
AD,

Decanting will expose it to more air so it will oxodize faster. Depends on the wine I guess. I would say drink it in less than 3 days.

I would say only decant what you intend to use that evening.

The undecanted wine in the recorked bottle will still be oxidizing. I do not like to go much past 3 days but some say red will last 4-5.

A lot of what I told you is opinion that may contradict your own as you experience more, hope it helps, but keep in mind it is very subjective.
great answer from spo1997. i'll add a bit more info.

the idea behind decanting is to expose the wine to air, which encourages the fruit aromas and flavors to open up (which is dandy, if it's a complex young wine that's meant to be aged). as the fruit opens and becomes more pronounced, the tannins seem less astringent though they don't actually decrease.

after a while (a couple hours to a couple days, depending on the wine), the fruit starts to fade; it can only take so much air. as the fruit fades, the tannins become more prominent. eventually, all the fruit will fade and the wine will be dried out and tannic.

in a decanter, the amount of tannin stays the same; it's basically the power of the fruit that varies. tannins take much longer to polymerize and evolve; this requires years in barrel or bottle.

looking at it in another way, wine is an intricate balance between its soft components (fruit, sweetness, alcohol) and its hard components (acidity and tannin). by decanting, you're boosting the fruit, which is soft, so the wine seems more soft, less hard.
quote:
Originally posted by Artful Dodger:
Or is it better to decant the entire bottle even if you don't plan to polish off the entire bottle in that one sitting.

Pour the FIRST half into a 375ml bottle to the very top. Use the cork from the freshly opened bottle(that way, you know what it is 3 weeks later), jam it in the 375ml until wine squeezes out. No need for Vacuvins or Nitrogen gas. Put it back into storage.

Use this method also when opening a White & a Red for dinner, but don't want to consume 2 bottles of wine.
quote:
Originally posted by ronmc2:
quote:
Originally posted by Artful Dodger:
Or is it better to decant the entire bottle even if you don't plan to polish off the entire bottle in that one sitting.

Pour the FIRST half into a 375ml bottle to the very top. Use the cork from the freshly opened bottle(that way, you know what it is 3 weeks later), jam it in the 375ml until wine squeezes out. No need for Vacuvins or Nitrogen gas. Put it back into storage.

Use this method also when opening a White & a Red for dinner, but don't want to consume 2 bottles of wine.


Giving away trade secrets, I see. That is one of the best (and cheapesst) ways to keep half a bottle of wine.
quote:
Originally posted by Artful Dodger:
Does that really work ??? Eek


- AD

Yes. The half bottle tastes like it has about 10 minutes of air. So, if your original bottle needed 30 minutes for the funk to blow off, the 3-week-old 375ml will need about 15 minutes. Older wines will have a much shorter drinking timeframe(15-30 minutes rather than 30-60 minutes).

Drinking a full bottle where I live (over 8000 feet altitude), would put me under the table every time. This method also allows me to taste the wine with two different kinds of food.
Along this topic, do all reds benefit from decanting?

No.

how do i know which?

Unless the wine requires decanting off sediment (older wines which should always be decanted to separate the juice from the muck,) the only way to tell is with your palate, or to look at tasting notes of others and drinking window suggestions by pros to make an intelligent guess.

PH

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