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Thanks for the tip on the half bottle. I tend to agree with asv. I also like to keep the cork to remind me that it is an opened bottle and I tend to be a traditionalist when it come to the cork vs. screw cap arguement. If you're using the screw cap, I hope you're storing the wine upright to limit the contact of the wine with the cork. Only reason I bring this up is that I tend to decant wine that I have spent time aging or were pretty expensive in the first place and don't want to necessarily change the flavor.
Be careful aerating aged red wine (stored over 20 years)!! Often, these aged red wines are so volatile that aeration will cause the aromas to disappear within minutes -- thus losing the best of the wines.

You should definitely decant aged wine. But you can do that without exposing it to air. There are decanters specially designed for vintage wines.

FYI, aerating and decanting serve different purposes. For their definition, see

With modern 2-in-1 aerating-decanting funnel, it is commonly use to replace each other.
Originally posted by pinotfan2:
Have had a white burgundy 3 months later;
a port 1 year later; both tasted even better than when originally opened.

Absolutely agree!
1933 Niepoorts Port three years after opening (and filtering through cotton) was much better than imediately opened (and decanted for several hours).
Last edited by user1

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