I think we would all agree that decanting a red wine nearly always pays dividends.
If I were a Georgian or Edwardian gentleman I would have used something like this
In those days, wine had to be decanted as then of course they weren’t filtered and everything was a little more primitive.
Today we have an amazing choice of vessel available, some quite simple some a little more complicated like this beauty from Reidel. However, it does look like something you might find in a hospital cupboard.
Decanting a cheap plonk for 20 to 30 mins certainly makes it taste a little better. For something with a more bottle age like this Brunello from 2003 an hour or two is warranted.
I tasted it straight away on opening and again after an hour. Its improved aromas and roundness were clear to tell.
To me, the big issue has always been the decanters themselves. They always seem to drip and of course it creates extra washing up. They seemed to be designed to admire rather than use. So, can I let you in to a little secret. The pictures below show how I do it without fuss
To be honest this bottle was a gift, so they always taste better anyway. So, as I am no gentleman I will continue with my solution.
Next time “Natural wines”