Decanters with larger bases are often meant for fuller-bodied wines since you are increasing the surface area of the wine that is exposed to — you guessed it — oxygen!
Decanting a fine wine that has been on aging its side for years serves another purpose — removal of sediment. Sediment is small wine particles that fall to the bottom of a wine bottle during the aging process. So decanting involves pouring the wine into the decanter, off the sediment. While the sediment is just a natural part of the wine and not harmful, it can still negatively impact the wine experience if you get a mouthful. It’s why you see sommeliers pouring fine wines into a decanter using a light (flashlight or candle) to illuminate the neck of the bottle. The second the sediment appears in the light, the sommelier stops pouring.
Some fine wines are decanted for hours once the sediment is removed. Like a rosebud, the full aromatic experience is not released until the bud opens. Decanting opens the wine. You don’t have to have a fancy decanter to serve the purpose. In fact, finer wines are often double- decanted. This process involves decanting the wine for a desired period of time in any large vessel that you have and then pouring it back into the bottle. Double decanting allows those drinking a finer bottle to see the label and vintage while they experience the wine, rather than looking at a non-descript decanter.
While the sediment is just a natural part of the wine and not harmful, it can still negatively impact the wine experience if you get a mouthful.
SAVOUR MANITOBA | WINTER 24 23
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