The wine world is built on esoteric and minute detail and even among wine experts there are often pitched debates on either side of a particular issue. One such topic is when and how to decant wine and whether there is an actual benefit to the wine when decanted.
In wine's early history, when producers had not yet perfected filtration, it was common to decant wine as sediment often precipitated out in the bottle. Although filtration is no longer a problem for modern winemakers, there are still wines that create sediment in the bottle and so, decanting continues to be an essential part of wine enjoyment. While being unsightly in the glass, sediment can also have a bitter or astringent taste, so it is important to separate the wine from its sediment for maximum enjoyment.
Aeration is the next most obvious use for decanters but as I alluded to previously, experts disagree on if, or how long, this should be done given the characteristics of a particular wine.
During the weekly wine tastings that I conduct at the Urban Liquor, 15th and Central in the City Gate Plaza, one of the more common questions I get about wine enjoyment is, "Does a decanter make wine taste better?" The answer is almost always yes, but it must be understood that this is one of the more controversial issues regarding wine service amongst professionals, and so there are definite sides to this debate.
When wine is freshly open, it is not at its peak for consumption. Not until the wine has had time to interact with oxygen, breathe and otherwise start the delicate process of chemical reactions that will help to release its flavour compounds in an efficient, and harmonious way, is it considered ready for consumption. This is achieved by pouring the wine into a glass, but prior to that, by means of a secondary vessel or decanter, to help boost the wines' interaction with air and make it taste better faster.
Some experts argue that once wine is exposed to oxygen it starts to degrade and lose some if its sensory impressions, while others argue that it is only when the wine is exposed to oxygen that all of its nuances can be fully appreciated. In a way, both camps are correct. So depending on the wine, too much oxygen can be detrimental, and further, that wine will generally be in a reductive or degenerative state as soon as it leaves the bottle and until it is finally consumed. Finding just the right amount of oxidation and the correct temperature to make your wine most enjoyable, whether decanted or not, is the art that makes wine appreciation such an interesting hobby while also making it possible for sommeliers to make a living recommending and serving wine.
For aged wines, decanting serves a secondary purpose in that, it makes separating the wine from any of its particulates or sediments a bit easier to observe and therefore helpful in the quest to avoid dumping this sediment into your, or your guests', glass. Decanters really are for anyone who loves wine and wants to have the best wine drinking experience possible. Aside from the esoteric benefits mentioned above, there is an aesthetic value to using a decanter that many wine enthusiasts find enjoyable. A bit like 'decorative art to house your edible art', for however briefly, before being consumed. As with any art form, beauty is in the eye of the beholder, so naturally there are a myriad of styles and shapes to appeal to individual sensibilities.
If you would like to discuss the merits of decanters or glassware with me, to aid in your wine enjoyment, drop me a note at: [email protected] or visit the Urban Liquor on Fridays from 5pm-7pm and Saturdays from 3pm-6pm where I am on hand to discuss anything related to the world of wine enjoyment.
