Decanters

I see decanters basically serving three processes with regards to wine:

1.) aeration of wine in the pouring, and providing a larger air -> surface to allow oxidation 2.) providing a vessel into which wine is poured to separate out sediment 3.) providing a vessel from which wine is poured, other than the bottle

Starting with #3, and working backward on my list, another clean bottle will work, but if you want a "presentation factor," then it's up to you - a carafe to an ornate crystal decanter with carriage/tilt mechanism is called for. The variations are endless. For #2, a clean bottle, all the way up to the crystal decanter work. A good funnel, a steady hand, and a pinpoint light source are also good. For #1, the "ship's" decanter works well. Some like the "duck" which rather resembles a reclining foul. Both of these provide a good amount of wine -> air surface. However most designs will work, as the pouring is probably the most important part of the operation. Only caveat that I have, is to make sure that the device is easy to handle and to pour. I have some very wide bottomed, ship's decanters, that are just a pain to pour from. Great wine

-> surface, but unwieldly to actually use.

With other alcoholic beverages, there is the storage aspect, but wine is usually NOT "stored" in a decanter, with Port/Madeiria/Sherry (some) being a possible exception. It's all really about your "style" and what it is, that you wish to achieve. Just make sure that you can easily get the wine out and into your's and other's glasses, once you have decanted/carafed [SP?] it.

Hunt

Hi Hunt,

le/on 31 Oct 2005 15:21:26 GMT, tu disais/you said:-

and 4) to provide a container which will hold wine without falling over! The shape of a ship's decanter was designed to be stable under all likely angles of list of a sailing boat of Her Majesty's Royal Navy. That it also provides a large surface area was serendipity at the time the decanter was designed.

A masterly dissertation, worthy of inclusion into our FAQs. Excellent stuff.

Thanks Hunt

Be sure to include double decanting, from the vessel back into the original (rinsed, if necessary) bottle. Avoids confusion when more than one wine is on the table, and minimizes the risk of staining the cloth (no decanter is drop-free) when "drop-stop" foils are used.

M.