Over at the Social Vignerons blog Kate Elizabeth of katelizabethphotography.co.uk has given an interesting insight into the thorny question of decanting wine – something which is probably unknown skill amongst the screw-top generation, but becomes invaluable when getting the best out of wines which develop with age.
We decant wine for two main reasons:
- to remove any sediment that has collected at the bottom of the bottle
- to aerate the wine so that the flavours can fully develop before serving.
Decanting can also help to remove any unpleasant scents from the fermentation process that can linger in the bottle; many young wines (10 years old or less), for example, can develop a strong egg-like smell due to the use of sulphur dioxide.
Decanting improves the overall tasting experience of white or red wine – but it is advisable not to decant rosé, as aeration can damage its delicate composition of flavours…… read on