History and use of decanter

A decanter is a container used to hold liquids (such as wine) that may contain sediment. The shape and design of the decanter are different, and it is traditionally made of glass or crystal. Their volume is usually equivalent to a bottle of standard wine (0.75 liters).

Traditionally, glass water bottles used to hold alcoholic beverages are similar in design to decanters, but do not provide stoppers.

history

Throughout the history of wine, decanter has played an important role in wine tasting. These vessels will be filled with wine from double eared narrow necked bottles and brought to the dining table, so that they can be more easily handled by a servant.

The ancient Romans were the first to use glass as a material. After the fall of the Western Roman Empire, glass production became scarce, resulting in most decanters being made of bronze, silver, gold, or pottery. The Venetians reintroduced glass decanters during the Renaissance and pioneered a style where the slender neck opened to a wide body, increasing the exposed surface area of the wine and allowing it to react with the air.

In the 1730s, British glass manufacturers introduced plugs to limit contact with air. Since then, the basic design of the decanter has remained almost unchanged.

Although designed for wine, other alcoholic beverages, such as cognac or single malted Scotch whisky, are usually stored and served in a decanter with a stopper. Some cognac brandy and malt whiskies are sold in a shaker, such as 50 year single malt whisky Dalmore or Bowmore Distillery 22 years old.

Decantation process

Pour the liquid from another container into a decanter to separate a small amount of liquid containing sediment from a large amount of clear liquid without sediment. During this process, the sediment remains in the original container and the clear liquid is transferred to the decanter. This is similar to listing, but only before serving.

The decanter has been used to supply wine containing sediment in the original bottle. These sediments may be the result of a very ancient wine or wine that was not filtered or clarified during the brewing process. In most modern winemaking processes, the need for decanting for this purpose has been reduced by xxx, as many wines no longer produce a large amount of sediment during the aging process.

Decanting cradle

Baskets called decanting baskets are usually made of wicker or metal and are used to decant bottles placed on the side, without the need to place them vertically to avoid stirring the sediment. These are particularly useful in restaurants, as they can be used to hold wine ordered during meals, but they are not as important at home because the bottles could be erected the day before.

There are also more complex decanters to facilitate smooth dumping without disturbing the sediment.

aeration

Another reason for pouring wine is to inflate it or let it breathe. The decanter aims to mimic the effect of rotating a wine glass to stimulate the oxidation process, thereby triggering the release of more aromatic compounds. In addition, it is believed to benefit wine by smoothing out some of the rougher aspects of wine, such as tannins or potential wine defects, such as mercaptans.

Many wine writers, such as Karen McNeill, author of the Wine Bible, advocate that decanting is for ventilation, especially wines with high tannin content such as Barolo, Bordeaux, Cabernet Sauvignon, Porter, and the Rhone Valley. They also point out that decanting may be harmful to the body for more refined wines such as Chianti and Pinot Noir.

However, the effectiveness of sobering is a controversial topic, and some wine experts, such as winemaker É mile Peynaud, claim that compared to the effects of small-scale exposure, prolonged exposure to oxygen actually diffuses and dissipates more aroma compounds, immediately releasing the wine in the glass.

In addition, it was reported that the process of decanting for several hours did not have the effect of softening the tannins. The softening of tannins occurs during the brewing and oak barrel aging processes, where tannins undergo a polymerization process that lasts for several days or weeks; Decanting only changes the sensation of sulfites and other compounds in wine through oxidation, which can make some drinkers feel the tannins in the wine are softer.

Consistent with the view that decanting can dissipate aroma, wine expert Kerin O 'Keefe prefers to open the bottle a few hours in advance to allow the wine to slowly and naturally evolve in the bottle. This is Bartolo Mascarello and Franco Biandi Santi.

Other wine experts, such as author Jancis Robinson, tout the aesthetic value of using decanters, especially those designed elegantly and made of transparent glass, and believe that apart from the most fragile wines.