In fine dining restaurants, sommeliers are often seen using decanters on wine, which looks very professional，glass cookware. Many people are very interested in what kind of wine needs "㪗" and the correct use of decanters, but at the same time they think that they are very advanced knowledge, so they don't dare to buy old wine, because they are afraid that they won't be able to taste it because they won't sober up. The real taste of wine, wasted a good bottle of wine.
The decanter is mainly used for two purposes, the first of course is to sober up - that is to let the wine "gas". The interior of the decanter can increase the contact area between red wine and air, accelerate the softening of the tannins in the wine after opening, and slowly release the aroma produced during the aging process.
The second use is to keep the sediment in the wine (commonly known as lees) on the bottom of the bottle. During the aging process of wine in the bottle, pigments and tannins will merge into deposits. If you drink it directly in a glass, it will not only affect the taste, but also make the wine have a bitter taste. Improve the taste of wine.
In fact, not only old wines, but newer wines have strong tannins, and the process of decanting can make them softer and more pleasant to drink. Therefore, it can be said that most wines can be decanted. The origin also has an impact, for example, the production of Bordeaux and Burgundy in France usually improves the taste and texture after decanting.
It should be noted that if the decanting time is too long, the wine will become sour due to oxidation. The time required varies from 30 minutes to three hours, depending on the place of origin, the year and the method of decanting. And this is the part that requires a lot of knowledge and in-depth experience.
In fact, decanting does not necessarily require the use of a decanter, and the wine can be left in the bottle after opening. This method is slower, so it's usually used on younger wines that don't need to "breath" for a long time. Decanters, on the other hand, are more suitable for longer-aged wines because they remove deposits and decanter faster.
You may also notice that decanters come in different sizes, generally speaking, full bodied wines should use a large bottom decanter, medium bodied wines use a medium size, and light bodied wines should use a frozen narrow bottom or medium size decanter. Likewise, this part also requires the blessing of experience.
Decanter use teaching 1. If you use a decanter to enjoy aged red wine at home, before opening the bottle, if your wine is stored horizontally, you should take it out of the wine cabinet and place it upright for a period of time to allow sediment to accumulate in the bottle. bottom of. 2. Holding the bottom of the wine bottle, pour the wine into the decanter slowly and continuously. When the second half of the bottle is reached, you can slow down the pouring speed. This will keep as much sediment as possible in the bottle. Don't pour all the wine into the decanter, because the last 20ml or so is basically the lees and should stay in the bottle. 3. During the pouring process, you can use a flashlight or the lighting function of your mobile phone to illuminate the bottom of the bottle. If you see sediment close to the bottle neck, you should put the wine upright again for a while to let the wine residue settle again before continuing to pour the wine.