Decanting red wine into a Wine Decanter effectively does 3 things.
- Firstly it aerates the wine quicker. When pouring into the decanter the wine will fall down the sides mixing it with oxygen and allowing a greater surface area whilst resting.
- For older more mature wines it will help to separate the sediment which if drunk gives a bitter taste. We would recommend decanting older wines with a wine funnel that has a filter which collects the sediment.
- Makes a great impression when serving!
The wine connoisseur will always prefer a plain crystal decanter so fine wines can be examined clearly. The wine decanter should have a bulbous bowl so the wine has a greater surface area to aerate. Usually the decanter will have a longer neck.
To really impress use a handled claret decanter. In my view the elegant shape the handle gives seems to enhance the overall experience – decanting even young wine somehow gives it a lift.
Also commonly used are wine carafes which do not have a stopper. They are a more contemporary less formal way of serving wine.
The more universal Ships or Captains decanter wich gives an even greater surface area for aeration can also be used.
To clean your decanter do not use detergent and always rinse before decanting with warm water. For musty smells rinse with a handful of rice and salt in warm water.
The decanter you choose be it a hand cut crystal wine decanter or plain crystal wine decanter should be entirely dependent on your personal taste and budget.
Wine is to be enjoyed, decanting wine can only enhance it.