Not to my knowledge. You could use a coffee filter, but I think that may affect the wine.
The best bet is to leave the bottle upright for 24 to 48 hours before serving, carefully pull the cork without disturbing the sediment, and then decant.
Here's an earlier post of mine on that subject:
I now decant most all reds, especially anything with more than a little age, not only to allow the wine to open but to remove the sediment that IMHO can ruin the last third of some bottles.
Most young wines also benefit from decanting, although you don't need to be careful about sediment in young wines. Several years ago my wife and I had dinner at The French Laundry in Napa, and ordered a young Dominus cab. I was surprised when the sommelier pulled the cork and literally dumped the wine into the decanter, as hard and fast as he could. He noticed my look of shock and explained that it was necessary to aerate such young, strong, tannic wine. I've come to believe he was right.
When serving older reds, I use a nice decanter for company or for special occasions, but usually I simply carefully pour the wine into a 4-cup Pyrex measuring cup, using a small flashlight to "candle" it (i.e., to see when the sediment starts to appear). I then pour the last ounce or so into my glass through a coffee filter or a plain white paper towel (which actually does a better job), and have that for myself. I then rinse the bottle with filtered water and pour the wine back into it (known as double decanting) and let it rest until serving time.
Does it help? Most definitely, in my experience anyway. As someone else said, I've never had a bottle go bad after decanting. OTOH, I rarely decant more than 30 minutes before dinner.
BTW, the idea of "letting the wine breathe" by simply pulling the cork and letting it sit on the table is truly the sign of a newbie -- it does next to nothing.
Yeah RD, Thanks and I took your advice on an earlier post and did put the bottle upright for 2 days and poured it slowly but the little flakes of sediment still passed through the strainer inside the funnel leading to my decanter. I have seen something that fits inside the bottle that supposedly strains but am not sure it would work any better.
Originally posted by marcb7: PH, should I have the bottle upright for more than 48 hours? I may have poured it too quickly too. What do you do with the last bit of wine that has sediment?
Depends on the wine. With an aged wine, which is more likely to have thrown very fine siltlike sediment, I'll stand a bottle up for a week ahead of time.
If your pour too fast you'll have a problem. If you stop, mid-decant, and allow wine to "splash back" into the bottle you'll defeat any sediment separation that you've accomplished. I've seen this happen often. One slow steady pour until you see sediment in the neck.
As far as that last ounce or so in the bottom of the bottle, you can follow WEc's advice if you like, or filter the remains with a paper towel.
Sounds as if you poured either too fast or more likely, too much. You really have to pour slowly (like 30 to 60 seconds for the whole bottle), watch carefully for sediment using either a candle or small flashlight shining through the neck of the bottle, and stop pouring when the sediment begins to appear. The first little bit of cloudiness will dissipate into the wine, but when it starts to get heavy, stop.
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