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In article >,
says...
>
>Is it worth decanting new wine? I've read that the only reason to
>decant is to get sediment out of older wine. Possibly to let the wine
>breath better as well. I'm looking at investing in a decanter however
>I generally never drink older vintages.
>Any help would be appreciated.
>Skenzer
There are basically three reasons to decant a wine:
1.) the possibility of sediment, which can mare the taste and the presentation
of the wine, most likely an older red/Port.
2.) to aerate the wine and give it a "quick aging," but you might not like the
results. This is most often done with younger reds, that might be a bit harsh
in its youth.*
3.) the label of the wine is not one that you want your guests to see, so a
decaner will hide the fact that you are serving something that they might not
drink of their own volition.
* One trick if you are going to aerate the wine - let it "breath," is to
decant all but one glass. Pour this for your own edification and see if you
like the young wine better with, or without aeration. Most seem to like this
aeration, but others do not. It is totally up to you. Some also like to
experience the wine, as it is aerated in the glass, and metamorphises over
time. This is up to you and to your tastes.
Hunt
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