In this section, and in an educational manner, we provide some recommendations regarding wine drinking and appreciation. At the beginning of each month, we will provide a number of tips.
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JUNY: WHY AND HOW A WINE IS DECANTED.

Decanting is the transferring of the wine from a bottle to decanter or jug
Wine is decanted for two reasons:

  

 
     
 

1- To separate the sediments formed in the bottle with the passage of time


2- To oxygenate and open up the bouquet by airing, encouraging the aromas of the wine to express themselves.
     
 

We have to handle the bottle very carefully so that the sediments (if present) remain at the bottom of the bottle. The bottle can be carefully placed in a wicker or metallic cradle.
Before decanting, it is advisable to swirl a small amount of wine in the decanter in order to clean and prepare the vessel.

     
 

If decanting is being carried out in order to air the wine, there are two possible ways:

1- Normal decanting: consisting of carefully transferring the wine by gently pouring it down the inside wall of the decanter
   
 

 


2- Pouring “violently”. This method is used for wines that, because of their greater aromatic complexity, need to have their bouquet opened up more with airing.
     
  If the purpose is to separate the sediment, we should hold a candle to the neck of the bottle and, thus, we will see when the sediments appear at the neck and we can stop decanting.