In article >, notareal@address.
com says...
>
>On 27 Sep 2004 00:36:28 GMT, (Hunt) said:
>
>] In article >, skenzer@charterm=
>i.net=20
>] 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
>]=20
>] There are basically three reasons to decant a wine:
>]=20
>] 1.) the possibility of sediment, which can mare the taste and the present=
>ation=20
>] of the wine, most likely an older red/Port.
>] 2.) to aerate the wine and give it a "quick aging," but you might not lik=
>e the=20
>] results. This is most often done with younger reds, that might be a bit h=
>arsh=20
>] in its youth.*
>] 3.) the label of the wine is not one that you want your guests to see, so=
> a=20
>] decaner will hide the fact that you are serving something that they might=
> not=20
>] drink of their own volition.
>]=20
>] * One trick if you are going to aerate the wine - let it "breath," is to=
>=20
>] decant all but one glass. Pour this for your own edification and see if y=
>ou=20
>] like the young wine better with, or without aeration. Most seem to like t=
>his=20
>] aeration, but others do not. It is totally up to you. Some also like to=20
>] experience the wine, as it is aerated in the glass, and metamorphises ove=
>r=20
>] time. This is up to you and to your tastes.
>]=20
>
>Hi Hunt,
>
>There is one other reason, although it's not often mentioned. When a bottle
>comes from a cold cellar it may not be sufficiently chambr=E9 at dinner tim=
>e,
>and sitting in its cold glass doesn't help it hurry along. I often decant
>for the simple reason of letting the wine warm up just a little faster.
>
>-E
>--=20
>Emery Davis
Yes, I will, on ocassion, do the same, though more often, I'll just cradle the
glass in my hands for a bit to allow it to warm. Especially in the AZ heat, it
doesn't usually take too long. More often, than not, I'll even place my reds
into a chilled stone sleeve, between pouring - kinda' like a reverse "ice
bucket," constantly used on whites.
As an aside, #3 on my little list never really comes into play around my
cellar, but I always place it in the list as an attempt at humor. <G>
Hunt