#12 Hard (or Rough) Decanting a Young Wine

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Decanting is not just for older wines. Here's a quick video on why to decant young wine, and how the process differs from decanting an older wine.
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Transcript

Mike: I'm Mike Supple with SuppleWine.com talking about decanting right now. Decanting a wine is a way to introduce a lot of air into the wine. It helps bring the aromas out.

Decanting for older bottles is all about getting the sediment out. Decanting for younger bottles is all about bringing a lot of oxygen in there and helping the flavors and aromas really show themselves. Because wines, when they're young, are a little bit tight. They've been stuck in a bottle, they've got some sulfur in there. You want to get rid of that sulfur and let the fruit show itself.

Decanting a young wine is a good idea. People don't do it enough. It really brings out the aromas.

For a really young wine, you want to do what we call a hard decant. You want to get it exposed to a lot of oxygen really fast, because the oxygen brings out the aromas. So I'm going to show you a hard decant here.

Here's a young Bordeaux, a 2005 Bordeaux. I want to give it some oxygen. With a hard decant, you want to try to not make a mess everywhere. So you can start slowly, but get that bad boy going, and pour it nice and rough; get a lot of foamy bubbles there. Get the wine exposed against the side of the glass; get it splashing around, glurping and glopping. That is a nice hard decant. You can see the nice pink froth in there.

We got it exposed to a lot of air. We're going to let it breathe for a little while, and then we're going to drink it and love the hell out of it. Alright.

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