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Snooth User: onofriod1

Decantors & Aerating...

Posted by onofriod1, Jan 6, 2009.

I'm a relatively new wine enthusiast and recently had an experience where I opened a '95 Rubicon from Niebaum-Coppola. Once I uncorked it, I let it sit for about 15-20minutes; but I was a little disappointed with the first glass. However, after sitting for maybe another 30-minutes or so the second glass was outstanding. I'm assuming that the wine just needed to breathe some more.

What are the best practices in the industry for when/when not to use a decantor and aerator?

Replies

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Reply by oceank8, Jan 6, 2009.

I don't know the industry practices but I usually just taste it first to see if it seems "tight." I always tend to aerate darker, fruitier wines.

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Reply by Gregory Dal Piaz, Jan 6, 2009.

There are several techniques used to help a bottle open.

The slow oxygenation method is particularly useful with older wines, leaving the wine in an opened bottle to slowly oxygenate over the course of hours, sometimes aided by pouring a few ounces out of the bottle to present a larger surface area for oxygen exchange.

Regular decanting is best used with younger wines to quickly expose the wine to lots of oxygen both through the violent action of pouring the wine as well as leaving a large surface area exposed.

I tend to prefer double decanting with most wine where the wine is decanted off it's sediment, the bottle is cleaned, and then the wine is returned to the bottle. This has the benefit of introducing oxygen to the wine but then keeping the surface area down to a minimum.

They all work, just at different rates. Experiment with your wines and let us know how it goes!


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