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Decanting Wine

Select a decanter with a long neck and a wide bottom surface area. This shape is the best design for allowing oxygen to reach the wine.

Which and Why:
Decant older red wines or Ports that contain sediment.
Decant young wines to aerate them and soften their flavors.
Decanters allow any wine, young or old, to breathe by bringing the wine into the large surface area inside the decanter, which improves the flavor.
Yet a wine decanter can also be used simply for aesthetic reasons. They are pretty and add a bit of ceremony.

If the bottle contains sediment place the bottle upright for 24 hours, allowing the sediment to sink to the bottom. After removing the foil and cork, wipe the neck and mouth of the bottle with a damp cloth. Then pour wine into a decorative container before serving—but not in the view of guests.

Hold the bottle in one hand and the decanter in the other. At an angle, slowly and gently pour the wine into the decanter. Do not allow any sediment into the wine decanter. If you see any sediment or cloudiness, stop pouring. If the wine has sediment, there will likely be approximately one inch debris left in the bottle, after decanting.


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