There is something magical about decanting a wine, whether or not it really needs it.
Pouring from a standard bottle into a fancy oddly-shaped glass receptacle makes the drinking experience more ceremonious.
But is this extravagance necessary? More often than not it is simply unnecessary.
For practical purposes, we decant for two reasons.
- To aid in the breathing of a wine – generally a young wine.
- To remove the good wine from its sediment or the particles that begin to form & “drop out” of an aged wine.
There is some benefit to the first, but as readers of this blog know, I am an advocate of both the vinturi aerator for young wines as well as rigorous glass swirling for aid in breathing with a young wine.
And as for the second, careful pouring can prevent sediment from reaching the glass and as such makes the idea of decanting somewhat frivolous.
But it is this second reason that has the inventors of this new bottle claiming that the decanter will soon become extinct.
It seems the shape of this new bottle cleverly enables the sediment to get trapped in the bottom “compartment” preventing the escape of sediment from the bottle to the glass.
What will they come up with next…???
Happy sediment free Wine Tasting!
WTG
