Decanting

The Romans, who poured their wine from clay amphorae into glass containers, introduced the practice of decanting wine. They did this to separate the liquid from the substantial sediment (glop) that gathered at the base of the amphora. Improving the flavor of the wine was a positive byproduct.

It has become common practice to decant red wines both young and old. For young wines, the contact with air allows the aromas and flavors to come forth and show the true potential of the wine. “Hyperdecanting” (pouring wine quickly from the bottle to the decanter) can almost give the effect of aging a young wine up to five years. Older vintage red wines are decanted more slowly, to allow separation of wine from sediment, while at the same time permitting the wine show its full potential flavours. In order to enjoy “tight” wines such as Barolo and Brunello, it is almost mandatory that they be decanted.

It is less common to decant white wines, but, if you take the time, you will allow the more profound characteristics of the wine to be better enjoyed.

Decanters come in all shapes and sizes: the traditional one tends to have a large containment area allowing the wine have greater contact with air. It is not uncommon to decant wines two hours prior to consumption.

Next week we’ll talk about the interesting history behind decanters and how their shape evolved to what they are today.

THIS WEEK’S PICK
Sally and Robert Peck of Sugarbush Vineyards have released their 2012 Riesling- Gewurztraminer blend ($19). I first tasted this wine when it was in tank, and am delighted that it has finally been bottled and made available for our enjoyment.

The two varietals complement each other and create a playful intrigue on the nose, while the palate is a charming balance of fruit with a crisp clean finish. This is a super summer sipper—by itself or paired up with food such as local pickerel (or indeed, any seafood dish).

Sugarbush Vineyards is located at 1286 Wilson Road, RR1, in Hillier