Decanting for flair and flavor

Decanting wine can seem like a mysterious ritual to those unfamiliar with the practice. The ceremonial flourishes many Sommeliers display when decanting wine in restaurants only adds to the intimidation novices may feel. However, decanting wine at home is actually a very simple way to get more enjoyment out of wine as well as add some flair to the table. Flourish optional.

 

Wine decanters come in many different shapes and sizes. There's the pichet or quarto which will hold just enough for a few glasses; the 750ml, the size of a regular bottle of wine; and the magnum, with the capacity for two regular bottles or one magnum. Usually made of clear glass or lead crystal, decanters also come in a range of designs. The Spiegelau Siena (pictured) with its gorgeous, undulating form will add a little artistic appeal to the wine experience.

 

Imagine you're popping open the latest release of Cabernet Sauvignon from a California winery, a Silver Oak Alexander Valley for example. It's big with a capital 'B', and what might be referred to as 'tight'. Aging a wine like this for a few years or even a decade or more would allow the tannins to soften and the oak to integrate with the fruit. Can't wait that long? Decanting it for an hour or more will also help. Decanting allows air to come in contact with the wine giving the effect of softening tannins and accomplishing what might otherwise take years. It's great for red wines like Cabernet Sauvignon, Brunello and some Bordeaux. Certain white wines can also stand up to decanting, such as the heavier California Chardonnays. I don't recommend decanting for very old wines, for more delicate wines like Pinot Noir, or for white wines which are supposed to be fresh and snappy in character such as Albarino or Sauvignon Blanc.

In addition to softening the wine by aeration, decanting may also be necessary for wines that have precipitated sediment. Sediment, the grainy sludge sometimes seen in unfiltered or older wine, is simply tartrate crystals and is not harmful if ingested. However, unless you like crunchy wine you'll probably want to decant.

 

If there is no sediment present simply pop the cork and pour the wine from the bottle into the decanter. A variety of funnels are available to assist in this process. With the presence of sediment the process is just a bit more complicated. First let the wine stand upright for an hour or so to allow the sediment to settle at the bottom of the bottle. Then uncork and slowly pour the wine into the decanter, making sure to stop before reaching the sediment. Use of a filter made for decanters or even a coffee filter will ensure no sediment gets into the decanted wine.

Give the decanter a swirl and allow it to rest anywhere from 15 minutes to an hour or more depending on the wine. I recommend tasting at regular intervals to determine the proper serving time. As stated earlier, some wines will benefit from decanting and some may not. Try it with a variety of wines to determine what tastes best to you.