for: Decanter (magazine)
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for: Decanter (magazine)
History
Styles
Wine decanters are often ornate and come with a stoppered lid, which may have a rod to aid decanting. Most decanters have a tall, upright shape and are made of glass, often lead crystal, to allow observation of the process of decanting. Decanters are also designed in various modernized shapes. Carafes are used for less expensive wines.
Other uses
Other beverages, such as cognac or single malt Scotch whisky, are often stored and served in decanters, which generally have a stopper. A few expensive cognacs and malt whiskies are sold in showy decanters.
Wine decanting process
Liquid from another vessel is poured into the decanter in order to separate a small volume of liquid, containing the sediment, from a larger volume of "clear" liquid, which is free of such. In the process, the sediment is left in the original vessel, and the clear liquid is transferred to the decanter.
Decanters have been used for serving wines that are laden with sediments in the original bottle. These sediments could be the result of a very old wine or one that was not filtered or clarified during the winemaking process. In most modern winemaking, the need to decant for this purpose has been significantly reduced to where not as many wines produce a significant amount of sediment as they age.
Discussion on wine aeration
Another reason for decanting wine is to aerate it, or allow it to "breathe". The decanter is meant to mimic the effects of swirling the wine glass to stimulate the movement of molecules in the wine to trigger the release of more aroma compounds. In addition it is thought to benefit the wine by smoothing some of the harsher aspects of the wine (like tannins or potential wine faults like mercaptans). Many wine writers, such as author Karen MacNeil in the book The Wine Bible, advocate decanting for the purposes of aeration, especially with very tannic wines like Barolo, Bordeaux, Cabernet Sauvignon, Port, and Rhône wines while noting that decanting could be harmful for more delicate wines like Chianti and Pinot Noir. K. MacNeil The Wine Bible pg 93-95 Workman Publishing 2001 ISBN 1563054345
However the effectiveness of decanting is a topic of debate, with some wine experts like oenologist Émile Peynaud claiming that the prolonged exposure to oxygen actually diffuses and dissipates more aroma compounds than it stimulates, in contrast to the effects of the smaller scale exposure and immediate release that swirling the wine in a drinker's glass has. In addition it has been reported that the process of decanting over a period a few hours does not have the effect of softening tannins. The softening of tannins occurs during the winemaking and oak aging when tannins go through a process of polymerization that can last days or weeks - decanting merely alters the perception of sulfites and other chemical compounds in the wine through oxidation, which can give some drinkers the sense of softer tannins in the wine.D. Sogg Decanting:Aeration -- friend and enemy of wine Wine Spectator Nov 15th, 2003
