Comments on: Decanting Wine – Whats and whys – Vinturi’s, Respirers, Peugeot Tulipes, and Spinwine Pourers http://www.winetastingsandiego.com/2009/05/decanting-wine-whats-and-whys-vinturis-respirers-peugeot-tulipes-and-spinwine-pourers/ San Diego & Ramona Valley AVA Wine tasting & wineries. Napa right here in San Diego County, Ramona Valley AVA!!! - helping you plan your travel vacation in San Diego. We have the information you want on wineries, vineyards and wine tasting in San Diego! Tue, 06 Jul 2010 01:33:40 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Twitted by eaglesnestwine http://www.winetastingsandiego.com/2009/05/decanting-wine-whats-and-whys-vinturis-respirers-peugeot-tulipes-and-spinwine-pourers/comment-page-1/#comment-942 Twitted by eaglesnestwine Fri, 28 Aug 2009 05:57:51 +0000 http://www.winetastingsandiego.com/?p=351#comment-942 [...] This post was Twitted by eaglesnestwine [...] [...] This post was Twitted by eaglesnestwine [...]

]]> By: Dennis Grimes http://www.winetastingsandiego.com/2009/05/decanting-wine-whats-and-whys-vinturis-respirers-peugeot-tulipes-and-spinwine-pourers/comment-page-1/#comment-301 Dennis Grimes Sat, 01 Aug 2009 13:07:07 +0000 http://www.winetastingsandiego.com/?p=351#comment-301 Mike writes a great wine blog "pullling the cork" and he's on Twitter as @pullingthecork link to his blog on our homepage "Blog Roll" or at this URL http://www.pullingthecork.com/ Check him out! Mike writes a great wine blog “pullling the cork” and he’s on Twitter as @pullingthecork link to his blog on our homepage “Blog Roll” or at this URL http://www.pullingthecork.com/ Check him out!

]]> By: Michael Homula http://www.winetastingsandiego.com/2009/05/decanting-wine-whats-and-whys-vinturis-respirers-peugeot-tulipes-and-spinwine-pourers/comment-page-1/#comment-122 Michael Homula Tue, 14 Jul 2009 12:09:27 +0000 http://www.winetastingsandiego.com/?p=351#comment-122 Beyond the aesthetic beauty of decanting wine my experience tells me that decanting vastly improves most red wine. The challenge is getting decant times right with different varietals and vintages. As you correctly stated, most young and as you say "modest" priced wine benefit greatly from some air time. There have been occassions where I have noted that a wine is not really revealing all it can be until several hours in the decanter. With more well aged wines things get trickier since wines that are 10 or more years old can start to deteriorate with too much air though they benefit from some air to sort of stretch out their arms and legs after the long nap in the cellar. Find the the right amount of time to decant a well aged Bordeaux is tough but comes with experience. I have two simple pieces of advice. First, test it out. Get two bottles of modestly priced red wines (same winery, same vintage) and decant one for an hour or two and after that time pop and pour the other along side the decanted wine. Taste them and see if you can tell the difference. I bet you can! Second, as I pour into the decanter I pour a quick tasting pour into a glass to see where the wine is right out of the bottle. This give me some idea of how long it will need to decant to open up. I will then go back to that glass every 30 minutes or so to sniff, taste and spit to see how it is going. Of course this is time consuming and not always possible but it certainly trained my senses on how long certain wines of different varietals, regions and vintage need to decant. On the Vinturi Aerator, never tried it myself but there is a whole gang of people on Cellartracker who swear by them and have tested them rather scientifically. Sorry for the long winded response. Beyond the aesthetic beauty of decanting wine my experience tells me that decanting vastly improves most red wine. The challenge is getting decant times right with different varietals and vintages.

As you correctly stated, most young and as you say “modest” priced wine benefit greatly from some air time. There have been occassions where I have noted that a wine is not really revealing all it can be until several hours in the decanter. With more well aged wines things get trickier since wines that are 10 or more years old can start to deteriorate with too much air though they benefit from some air to sort of stretch out their arms and legs after the long nap in the cellar. Find the the right amount of time to decant a well aged Bordeaux is tough but comes with experience.

I have two simple pieces of advice. First, test it out. Get two bottles of modestly priced red wines (same winery, same vintage) and decant one for an hour or two and after that time pop and pour the other along side the decanted wine. Taste them and see if you can tell the difference. I bet you can!

Second, as I pour into the decanter I pour a quick tasting pour into a glass to see where the wine is right out of the bottle. This give me some idea of how long it will need to decant to open up. I will then go back to that glass every 30 minutes or so to sniff, taste and spit to see how it is going. Of course this is time consuming and not always possible but it certainly trained my senses on how long certain wines of different varietals, regions and vintage need to decant.

On the Vinturi Aerator, never tried it myself but there is a whole gang of people on Cellartracker who swear by them and have tested them rather scientifically.

Sorry for the long winded response.

]]>