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

skenzer wrote:
> 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

Personally, I almost never decant wine when there isn't a
sediment issue. Sometimes I decant if I'm in the mood
for the visual presentation. I *very rarely, almost never*
decant for the sake of breathing.

Dana

I always decant if there is a sediment reason. I will decant know BIG reds
just to give it a little time to breathe. If you are buying everyday one,
decanting is most likely an overkill. But when you start talking $$$, I
have found it usually helps.


"Dana Myers" > wrote in message
m...
> skenzer wrote:
>> 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
>
> Personally, I almost never decant wine when there isn't a
> sediment issue. Sometimes I decant if I'm in the mood
> for the visual presentation. I *very rarely, almost never*
> decant for the sake of breathing.
>
> Dana

I always decant if there is a sediment reason. I will decant know BIG reds
just to give it a little time to breathe. If you are buying everyday one,
decanting is most likely an overkill. But when you start talking $$$, I
have found it usually helps.


"Dana Myers" > wrote in message
m...
> skenzer wrote:
>> 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
>
> Personally, I almost never decant wine when there isn't a
> sediment issue. Sometimes I decant if I'm in the mood
> for the visual presentation. I *very rarely, almost never*
> decant for the sake of breathing.
>
> Dana

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

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

skenzer > wrote:

> 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.

No need to invest into a decanter, a funnel is just enough. Just
decant into an empty (rinsed & clean) bottle, and pour back into
the original bottle. This action, called "double decanting",
should aerate your wine sufficiently.

M.

skenzer > wrote:

> 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.

No need to invest into a decanter, a funnel is just enough. Just
decant into an empty (rinsed & clean) bottle, and pour back into
the original bottle. This action, called "double decanting",
should aerate your wine sufficiently.

M.

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
You can reply to
by removing the well known companies

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
You can reply to
by removing the well known companies

Emery Davis > wrote:

> There is one other reason, although it's not often mentioned.
> When a bottle comes from a cold cellar it may not be
> sufficiently chambré at dinner time, 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.

And you can speed up the action by rinsing the decanter with hot
water previously. Doing it my way (double decanting, as mentioned
aforehand) one can put the intermediate bottle into abucket with
warm water.

M.

Emery Davis > wrote:

> There is one other reason, although it's not often mentioned.
> When a bottle comes from a cold cellar it may not be
> sufficiently chambré at dinner time, 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.

And you can speed up the action by rinsing the decanter with hot
water previously. Doing it my way (double decanting, as mentioned
aforehand) one can put the intermediate bottle into abucket with
warm water.

M.

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

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

In article >, says...
>
>skenzer > wrote:
>
>> 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.
>
>No need to invest into a decanter, a funnel is just enough. Just
>decant into an empty (rinsed & clean) bottle, and pour back into
>the original bottle. This action, called "double decanting",
>should aerate your wine sufficiently.
>
>M.

I guess I'm just old school here - man, I'm going to miss my corks! - but I
like the proceedure of the decanter, my little silver funnel, a candle, and of
course, my good "reading glasses." Besides, how else can I justify my
collection of decanters to my wife, if I don't use the blame things? Next,
she'll want to see me put all those little pieces of string, that I collect,
into use... <BG>!

Hunt

On 27 Sep 2004 13:48:20 GMT, (Hunt) said:

[snip unfriendly mailers]
] >There is one other reason, although it's not often mentioned. When a bo=
ttle
] >comes from a cold cellar it may not be sufficiently chambr=3DE9 at dinne=
r tim=3D
] >e,
] >and sitting in its cold glass doesn't help it hurry along. I often deca=
nt
] >for the simple reason of letting the wine warm up just a little faster.
] >
] >-E
] >--=3D20
] >Emery Davis
]=20
] Yes, I will, on ocassion, do the same, though more often, I'll just cradl=
e the=20
] glass in my hands for a bit to allow it to warm. Especially in the AZ hea=
t, it=20
] doesn't usually take too long. More often, than not, I'll even place my r=
eds=20
] into a chilled stone sleeve, between pouring - kinda' like a reverse "ice=
=20
] bucket," constantly used on whites.
]=20
Hmm, cooling is never a problem for me, sadly. I can rarely get my house
here above 62 F, in the winter it's more likely to be below 60, even with t=
he
big fireplaces going. So when I say chambr=E9...

] As an aside, #3 on my little list never really comes into play around my=
=20
] cellar, but I always place it in the list as an attempt at humor. <G>
]=20

My Dad, an inveterate trickster, did #3 for years. With Carlo Rossi jugs,
no less. Horrible stuff, it garnered many a compliment... I always hid
my head when these bottles appeared.

-E
--=20
Emery Davis
You can reply to
by removing the well known companies

In article >, notareal@address.
com says...
[SNIP]
>
>My Dad, an inveterate trickster, did #3 for years. With Carlo Rossi jugs,
>no less. Horrible stuff, it garnered many a compliment... I always hid
>my head when these bottles appeared.
>
>-E
>--=20
>Emery Davis

I've actually done the reverse with a few good friends, by saving a bottle
from a lesser wine, and then putting a, IMHO, much better wine into the empty,
clean bottle. It's fun to hear the responses. I always divulge my trickery,
especially if the wine is the hit I hope it to be, so my "friends" don't go
out and put in several cases of the dummy wine by mistake.

Hunt