Tip #44 – Is decanting just for show?
We shed some light on the matter
You're sitting in an elegant restaurant and at the table next to you, a wine carafe is proudly presented. Is it just for show or is it actually useful?
In the life of a wine enthusiast, the questions of decanting, carafing, or avinating should be explored over time. We clarify and provide insight into the important steps of wine enjoyment.
Decanting
Decanting separates the wine from the sediment, also known as deposit. This forms over the years that the wine slumbers in the cellar. The bottle is slowly and carefully emptied into a carafe over a light source, usually a candle. Stop the process as soon as the sediment appears in the bottle neck.
For old wines, I recommend against decanting, as otherwise, oxygen contact can become excessive and oxidation will harm the wine.
Caraffing
Caraffing is especially suitable for young and closed wines with a lot of tannin. Here, pour the wine into a carafe with plenty of momentum; it's okay for it to foam. This allows the wine, or the bouquet, to open up, and the wine appears more approachable. Be careful, however, with delicate, fresh, fruity wines such as Pinot Noir. In such cases, the wine can sometimes close up, and the opposite effect occurs. Older and mature wines should also not be caraffed, as they can come into contact with too much oxygen and spoil.
But not only reds, but also white wines can benefit from caraffing. Young, heavy Chardonnays, Chenin Blanc, but also barrel-aged Bordeaux Cuvée (Sauvignon Blanc / Sémillon) gain from air contact, and the wine appears rounder.
Avinating
Avinating involves rinsing the wine glass or carafe with a small sip of wine. Detergent residues, dust, or musty odors are neutralized.
Do the test for yourself, and I assure you, in the future, you will only want to drink wine from avinated glasses.
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