Comments on: How to Use a Decanter http://blog.wineenthusiast.com/2009/01/12/how-to-use-a-decanter/ Wed, 14 Nov 2012 14:22:10 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Goblets and More http://blog.wineenthusiast.com/2009/01/12/how-to-use-a-decanter/comment-page-1/#comment-3191 Goblets and More Wed, 14 Sep 2011 17:07:55 +0000 http://blog.wineenthusiast.com/index.php/2009/01/12/how-to-use-a-decanter/#comment-3191 We have a wine bar that just opened localy. They have a nice selection of wine to chouse from nice wine glasses and they serve great sandwiches. But there is not one decanter in the whole bar? I wounder if they realize how much aeration improves the boquet and flavour. When I went to a white shirt and tie bar in Dallis they even poured the whole bottle into a decanter and poured a taster let us smell the cork and left the decanter at our table it was so elegant.

]]> By: Kathryn Smith http://blog.wineenthusiast.com/2009/01/12/how-to-use-a-decanter/comment-page-1/#comment-2971 Kathryn Smith Sat, 20 Mar 2010 19:10:17 +0000 http://blog.wineenthusiast.com/index.php/2009/01/12/how-to-use-a-decanter/#comment-2971 I have a friend that lives in a vineyard in Healdsburg, CA. He goes so far as to decant for up to nearly 24 hours. I have never heard of a bottle being open that long before enjoying. What do you think? How long can I leave a bottle in a decanter before I must enjoy it. I enjoy wine while cooking but will not drink the whole bottle in one day. Lastly, what do you consider an older bottle vs. a young bottle of wine?

]]> By: David Moseler(Wine Storage Consultant) http://blog.wineenthusiast.com/2009/01/12/how-to-use-a-decanter/comment-page-1/#comment-2352 David Moseler(Wine Storage Consultant) Thu, 23 Jul 2009 16:22:03 +0000 http://blog.wineenthusiast.com/index.php/2009/01/12/how-to-use-a-decanter/#comment-2352 Bill, you have asked a great question! Ideal service temperature has a range anywhere between slightly below room temperature to room temperature. I typically decant a young red for about 45 minutes to 1 hour. I took some readings that I’d like to share with you. With an ambient of 75 degrees, I took a 2003 Crauford from my Eurocave at 56 degrees and below are my findings:
8:30 56 degrees
9:00 65.5 degrees
9:30 68 degrees
10:00 70 degrees
10:30 72 degrees

One product that I’d recommend is using our Ravi Instant Wine Chiller if you’d like to serve your red a bit cooler after hours of decanting.

Cheers!

]]> By: Bill Williams http://blog.wineenthusiast.com/2009/01/12/how-to-use-a-decanter/comment-page-1/#comment-2347 Bill Williams Sun, 19 Jul 2009 17:16:34 +0000 http://blog.wineenthusiast.com/index.php/2009/01/12/how-to-use-a-decanter/#comment-2347 OK, I understand the reason a red wine should be decanted but I have heard any number of “opinions” with regard to how long it should be allowed to decant, someone I felt to be quite knowledgeable suggested that a particulary young red would benefit from aerating for several hours. If true, how does one then maintain the “ideal” temperature for serving?

]]> By: Erika S. http://blog.wineenthusiast.com/2009/01/12/how-to-use-a-decanter/comment-page-1/#comment-1257 Erika S. Mon, 12 Jan 2009 19:32:02 +0000 http://blog.wineenthusiast.com/index.php/2009/01/12/how-to-use-a-decanter/#comment-1257 @Allison- I would not recommend using an aerator on an old bottle of wine but for a young bottle, there’s nothing wrong with using an aerator on top of a decanter. It’s actually a great use!

@Rob- That’s very funny. It sounds like those restaurants need some kind of wine education system in place!

]]> By: Rob http://blog.wineenthusiast.com/2009/01/12/how-to-use-a-decanter/comment-page-1/#comment-1256 Rob Mon, 12 Jan 2009 18:44:37 +0000 http://blog.wineenthusiast.com/index.php/2009/01/12/how-to-use-a-decanter/#comment-1256 It always amazes me how few servers (even in places with good wine lists) understand what the decanter is for and how to use it. I can’t begin to count the number of times I’ve seen an old, sediment-laden wine dumped at full speed into a decanter along with all of the sediment, or, (my favorite) the server stopping half way through the pouring process to check the level of what’s left in the bottle, which of course negates the entire process.

I’ve also had servers grab a bottle that I’ve been keeping upright all day off of the table and turn it upside down to gawk at the label. Then they ask me if I want to decant it. I usually tell them, “not much point in that now.”

]]> By: Allison http://blog.wineenthusiast.com/2009/01/12/how-to-use-a-decanter/comment-page-1/#comment-1255 Allison Mon, 12 Jan 2009 18:21:12 +0000 http://blog.wineenthusiast.com/index.php/2009/01/12/how-to-use-a-decanter/#comment-1255 What happens if you pour the wine through an Aerator into the decantor? Is that essentially giving it too much oxygen? Should you use one or the other?

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