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Decant or not decant

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Decant or not decant

travelxfood | Aug 26, 2006 01:11 PM

I know decanting is one of the more traditional elements of formal wine service, and also one of the most controversial. I always assumed that decanting improves reds by softening tannins, especially with the Nebbiolo-based wines that we love so much; my wisdom is that young, brawny reds, such Barbarescos and Barolos, benefit most from air exposure; creating sort of a sweet spot, a time during which these wines can display added intensity and fragrance.. Aside the aesthetic upside -- nearly any wine looks more enticing in stylish crystal, what do you prefer? And also, do you do whites?

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