We who consume craft wines have a tendency to drink them a little younger than we might ideally like. Even those that have a nice full cellar might be guilty of the same from time to time.
Decanting, for the purpose of aeration, can really benefit some wines before consumption.
When talking specifically about craft wines it is the darker, heavier reds and oaked white wines, such as chardonnay, that will benefit the most from decanting.
Or, if the wine appears to have a small amount of fizz from trapped carbon dioxide, or you detect an aroma of sulfite, then decanting will remove both of these from the wine.
Ideally, use a wine decanter with a big, wide base that exposes a large surface area of wine to the air. Transfer your wine to the decanter 30 minutes before you plan to start serving.
If you are doubtful about the benefits of decanting, then why not taste a glass of decanted wine against a glass poured straight from the bottle and decide for yourself.
Here’s a great article and video from Beppi Crosariol of The Globe and Mail with more information on decanting wine.
The Wine Butler would like to remind all it’s customers, to always drink responsibly.
