Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
 | | 02/05/2003 1:40 PM |
| | Other than splash decanting, I would attempt no artificial miracles to speed up the aeration process. Too dangerous IMO. | |
www.roguefood.com -- www.cellartracker.com | |
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Dick Bonder
Grape Fermenter
Posts:484
| | 02/06/2003 1:34 AM |
| Cheesecloth and filter paper can change tastes. I use a Krupps gold coffee filter for those last little bits of port and it does not seem to alter the taste.
One decants for two reasons as has been said. One is to separate the sediment from wine. Most of these wines are consumed shortly after decanting due to their age. The other is to allow tannins to settle in younger wines. This simply is the transferral of the wine to a vessel of large surface area. The wine is usually allowed to remain in the vessel for up to hours at a time. The intent of splash decanting is for the second purpose - to oxygenate the wine, in this case as quickly as possible.
The term "splash-decant" seems to have acquired different meanings but all with the same intent. I splash decant by first carefully decanting into a decanter and then pouring back and forth into a second decanter up to a dozen times. Some people actually believe that using a BLENDER on their wine for a short time achieves the desired result. I don't have the heart to do this.
Some chardonnays and white burgundies can also stand a short period of time in the decanter.
Dick | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 02/06/2003 1:48 AM |
| | Dick, I agree on the chards. Kistler I think is one that benefits, if not with decanting, then at least some definite air time in the glass. | |
www.roguefood.com -- www.cellartracker.com | |
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Bob Bressler
Napa Valley
Wine Lover
Posts:4862
| | 02/06/2003 6:08 PM |
| | We have (received as a gift) a Champagne Decanter. Tall and skinny. While I have heard several theories about why or if this should work, I'm not convinced. Anybody know about these? | | | |
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skwid
Wine Connoisseur
Posts:5452
| | 02/06/2003 7:40 PM |
| | Never heard of one Bressler. The first pour into it will get rid of alot of bubbles and the pours out of it into a glass will get rid of even more bubbles. It might be interesting to open a bottle and pour half of it into the decanter and the other half straight into glasses and see what happens. I'm not convinced it will be improve things though. | | | |
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Joseph Bembry
Wine Lover
Posts:4875
| | 02/06/2003 7:56 PM |
| Sounds like a bad idea to me. I think Champagne needs to be consumed rather quickly after opening. I don't know what good will come of decanting it.
jb | | | |
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Jose Lopez
Grape Picker
Posts:23
| | 03/04/2003 9:20 PM |
| I found this threat very interesting, but I have a question that I haven't found a solid answer on it.
What wines need to be Splash-Decanted? I'm assuming young, full body reds wines. Is that so, or is something open to my personal taste?
Salud!
JV... | | | |
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JonesWineNo1
Sommelier
Posts:8568
| | 03/04/2003 9:57 PM |
| | Young full bodied reds or whites | | | |
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