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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
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