Using A Crystal Wine Decanter


by Celia Hall


The superiority of liquor served in a crystal wine decanter does not stop at physical appearance and attractiveness. Decanting has definite advantages to it, though it may not make sense, how just transferring liquor from one vessel into another can do anything good for it. However, an improved taste is definitely the outcome of the decanting process.

When you are decanting a wine, you are not just being silly and pouring into a prettier container. As decanting takes place, things happen which impart richness to the liquor. Old wines end up with sediment in them, which adds an undesirable, bitter taste to the them. Decanting allows this sediment to be separated from the liquor.

Using a crystal wine decanter to separate the sediment from the other parts of the liquor makes sense because it lets you see clearly just what you are doing. If there is some sediment that has gotten through despite of your being careful, you can separate that as well.

When it comes to young liquor, there is not much chance of any sediment being found in it (except in some rare varieties). But decanting is still helpful because it adds air to the liquor, which makes it age faster than it would if bottled. As no sediment is to be bothered about, decanting this kind of liquor requires less skill.

Now that it is decided that decanting is indeed important and useful, you should know how to go about doing this. If it is a young product that you are working with, you simply need to pour the wine into the vessel and leave it undisturbed. If you taste it before and after this process, you will notice a definite change in taste and complexity.

Handling liquor that is more mature requires more time, skill and practice. There are two things you must keep in mind, namely, pouring the liquid slowly enough, so that the sediment does not make its way to the decanting vessel and spoil the taste of the liquor, and beginning the process at the right time, as mature liquor, if exposed to air for too long, will not taste as good.

To learn how you can decant old liquor using a crystal wine decanter in the proper way, you can read up on techniques online, such as the Peking Duck technique (which is good, but not always practical) and others. Investing in a book about wine, its making, handling etc. Is also a good idea. You can simply refer to the book for details when you want them. If you are wondering what you can do with the liquor and sediment that have been left behind, you could try straining it and then consuming the liquor that remains. The taste may be somewhat astringent, but not too bad.

What kind of wine to decant and which ones to leave alone is also a topic of discussion and argument. Though there does not seem to be any logical basis to it, some say that Burgundy and similar wines should never be decanted. However, others will tell you that you can decant Bordeaux, Burgundy and even white wines. Another thing that should be thought if when it comes to decanting is that a crystal wine decanter that is not colored and not overly decorative is the best when it comes to utility.




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