Decanter
A decanter is a vessel that is used to hold the decantation of a liquid (such as wine) which may contain sediment. Decanters,[1] which have a varied shape and design, have been traditionally made from glass or crystal. Their volume is usually equivalent to one standard bottle of wine (0.75 litre).[2]
A carafe, which is also traditionally used for serving alcoholic beverages, is similar in design to a decanter but is not supplied with a stopper.
History
Throughout the history of wine, decanters have played a significant role in the serving of wine. The vessels would be filled with wine from amphoras and brought to the table where they could be more easily handled by a single servant.
The
In the 1730s, British glass makers introduced the stopper to limit exposure to air. Since then, there has been little change to the basic design of the decanter.[2]
Although conceived for wine, other alcoholic beverages, such as
Decanting process
Liquid from another vessel is poured into the decanter in order to separate a small volume of liquid, containing the sediment, from a larger volume of "clear" liquid, which is free of such. In the process, the sediment is left in the original vessel, and the clear liquid is transferred to the decanter. This is analogous to racking, but performed just before serving.
Decanters have been used for serving wines that are laden with sediments in the original bottle. These sediments could be the result of a very old wine or one that was not
Decanting cradles
Baskets called decanting cradles, usually made of wicker or metal, are used to decant bottles that have been stored on their side without needing to turn them upright, thereby avoiding stirring up sediment. These are particularly useful in restaurants, for service of a wine ordered during a meal, but less important at home, where a bottle can be stood upright the day before.[3]
More complicated decanting machines also exist to facilitate smoothly pouring, without disturbing sediment.
Aeration
Another reason for decanting wine is to
Many wine writers, such as author Karen MacNeil in the book The Wine Bible, advocate decanting for the purposes of aeration, especially with very tannic wines like Barolo, Bordeaux, Cabernet Sauvignon, Port, and Rhône wines while noting that decanting could be harmful for more delicate wines like Chianti and Pinot noir.[4]
However, the effectiveness of decanting is a topic of debate, with some wine experts such as
In addition it has been reported that the process of decanting over a period of a few hours does not have the effect of softening tannins. The softening of tannins occurs during the winemaking and
In line with the view that decanting can dissipate aromas, wine expert Kerin O'Keefe prefers to let the wine evolve slowly and naturally in the bottle, by uncorking it a few hours ahead, a practice suggested by wine producers such as Bartolo Mascarello and Franco Biondi Santi. [6]
Other wine experts, such as writer
See also
References
- ^ "Decanters". Retrieved 12 January 2019.
- ^ ISBN 0-19-860990-6.
- ^ Asimov, Eric (2012-03-07). "Middle Ground in Decanting". The New York Times.
- ISBN 1-56305-434-5.
- ^ "Decanting: Aeration -- friend and enemy of wine". Wine Spectator. November 15, 2003. Archived from the original on October 11, 2008. Retrieved June 17, 2008.
- ^ "The Great Debate: To Decant or Not?". Wine Enthusiast. May 21, 2015. Archived from the original on July 2, 2017. Retrieved February 15, 2016.
- ISBN 0-7892-0883-0.
External links
Media related to Decanters at Wikimedia Commons