Decanting wine is an activity usually reserved for the posher variety of wines. IE: more expensive ones.
At least that’s what most people think.
And would you blame them? Most people don’t want to come across as wine snobs, and will do anything to avoid getting caught up in winespeak that passes for knowledge about wine.
Then again some people DO want to come across as wine snobs. At a recent event in Cape Town I heard a person, who writes a lot about wine, declare indignantly;”There are people in this town who are writing about wine who don’t even know what malolactic fermentation is!” Poor lamb.
But here’s the thing. Many wines, even the cheaper varieties, benefit from decanting. The process aerates the wine, opens it up and allows all the flavours and aromas to develop and mingle. The thing about opening bottle an hour or two before drinking has been proven to be a myth, as the air contact with the wine through the neck of the bottle is minimal.
So here is what you do.
You utilise the double decanting method. Also known as the double decant, it’s a process whereby you decant wine into a decanter or carafe. Give it a few minutes and then pour it back into the bottle.
And hey presto, you get to serve the wine, all opened up and lovely, in its original bottle. Everyone’s blushes are spared, you don’t come across as a wine snob, and your guests don’t feel awkward or intimidated.
The best thing is that you don’t even need a wine decanter to do this. I have a friend who uses a jug.
This method was explained to me by Karine de Quecker of Majeka House. She hails from Chablis in Burgundy, and who is going to argue with her credentials?
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