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Quite simply, you will find yourself saying: "This doesn't taste as food now as it did 20 minutes ago."

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You'll only say that if you drank a lot of wine 20 minutes ago. Otherwise, you'll say "This doesn't taste as good now as it did 20 minutes ago.:

Sorry. I just couldn't resist.

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but still.... why leaded??

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I'm considering something like this:
http://www.iwawine.com/orstore/ShowItem.aspx?productID=DC300-008

I personally hate this decanter it is a pain in the A$$ to pour out of. The Duck rocks.

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I'm considering something like this:
http://www.iwawine.com/orstore/ShowItem.aspx?productID=DC300-008

I personally hate this decanter it is a pain in the A$$ to pour out of. The Duck rocks.

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Hi Winebrat,

thanks for your comment. Apparently you have some experience with this style of decanters hence your position. I do not, so am curious as to your motivation.

I thought it was appropriate due to some critical elements discussed in other threads such as wide surface area to promote oxidation or oxygenation (one of the two has to be the right word, or maybe they are interchangeable), and ease of pouring into and splashing.

Also, I thought it'd be easiest of all decanter styles to clean by the swishing of hot water and inverted drying method to drain the water and evaporate the residue.

The duck appears to serve the same function, and is considerably more ornate. However, I was concerned with the cleaning part, which turned me away from some of the more "modern art" type designs.

Ease of "pourability" is definately worth considering too. Does the erlemeyer (sp??) flask style make the liquid rush out too fast due to the wide bottom and narrow neck making a controlled pour difficult?

Or is there another criteria/element that this green ear-ed newb has overlooked?

Anyone feel free to chime in...

thanks
your (very distant future) rp.

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I'm considering something like this:
http://www.iwawine.com/orstore/ShowItem.aspx?productID=DC300-008

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I personally hate this decanter it is a pain in the A$$ to pour out of. The Duck rocks.

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#4) How does one determine the correct amount of decanting time? Consider a young wine. It seems some postings suggest anywhere from 1-4 hours. How does one "know" it is "ready" to be drunk? Similar for a wine that needed to be separated from sediment? 1-4 hours or longer?

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This is a classic:

I was cleaning out my wife's grandpa's cellar and found 12 bottles of his home-bottled grape wine under the steps. My wife told me to empty the contents of each and every bottle down the sink, or else. I agreed to do the unpleasant task.

I withdrew the cork form the first bottle and poured the contents down the sink, with the exception of one glass, which I drank. I extracted the cork from the second bottle, did likewise, and drank one glass, just to check the taste to see if the old fellow knew his wine making. He did.

I then opened the third bottle, and poured it, too, down the sink, but not until drinking one full glass to check the purity. It was very good. I did this, also with the fourth bottle. One glass for myself, and the rest down the sink. I pulled the bottle from the cork of the next, and drank one sink out of it and threw the rest down the glass. I pulled the sink out of the next glass and poured the cork from the bottle, then corked the sink with the glass, bottled the drink and drank the pour.

When I had everything emptied, I steadied the house with one hand, counted the bottles, corks, glasses and sinks with the other, which were 29, and as the house came by I counted them again, and finally had all the houses in one bottle, which I drank. I felt so foolish that I couldn't go upstairs and congratulate my wife to tell her what a great winemaker her grandpa was. I will do that after climbing the basement steps the next time they come by.

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Just read this post. Thank you for the laugh.