In the L.A. times article 'Wine decanting: Give wines some air,' W. Blake Gray discussed the benefits of decanting or aerating wines before serving.
Most interesting to me was the comment by Andrew Waterhouse, chairman of the Department of Viticulture and Enology at UC Davis, that a closed wine is actually the presence of "sulfur compounds that ... cover up the fresh fruit aromas you want to smell," not the absence of scent in the wine.
When a wine drinker lets a wine breathe, the compounds get a chance to reform into the smells that are advertised on the back of the wine bottle.
The article ends with advice about choosing the correct wine glass.
Here is a video on How to Choose the Correct Wine Glass:
http://www.youtube.com/watch?v=OSVMX73Td68
Do you decant all your wines?
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2 comments:
I do not decant wine at home. Mainly because I subscribe to the belief espoused by John and Dottie of the Wall Street Journal.
They talk about observing the wine at all stages of its development through the evening. Tasting and smelling it throughout the night as it opens up. And saving the last glass for when you are done with the dishes.
The concern is that decanting a wine could over-accelerate its aeration and ultimately lessen your enjoyment of the wine.
Plus, in appropriately large volume glasses, the wine gets exposed to plenty of air, without another vessel to clutter up the table / cabinets / drying rack.
This is really a great tips to choose the correct wine glass. We didn't know these concept, so that is why we use one type of glass for any kind of wine. Thanks a lot for this tips.
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