HOW TO CARAF A WINE PROPERLY?
Decanting a wine can transform your tasting experience, developing its aromas and improving its structure. Whether for a young red wine or an older vintage, following the proper steps is crucial to getting the most out of every drop. Here is the step-by-step guide to perfect carafing.
1. Understand the Purpose of Carafage
- Aeration : For young wines, this softens the tannins and releases the aromas.
- Deposition : For older wines, this separates the wine from the sediment.
How to Understand the Purpose of Decanting: For young wines, this softens tannins and releases aromas. For older wines, this separates the wine from the sediment. In general, decanting also helps reduce acidity and balance flavors.
2. Choose the Right Carafe
- Shape : A wide base for young wines, narrow neck for aged wines.
- Material : Choose glass or crystal for their neutrality and clarity.
3. Preparation of Wine
- Temperature : Make sure the wine is at the ideal temperature before decanting it.
- Inspection : For older wines, check the deposit accumulated in the bottle against a light source.
4. Decant Young Wine
- Opening : Remove the foil and carefully uncork.
- Pour : Tilt the carafe and pour the wine slowly to increase contact with air.
- Ventilation time : Allow to breathe for at least 30 minutes to 2 hours.
5. Decant the Aged Wine
- Open with care : Use a quality corkscrew.
- Decant : Under a light source, pour gradually until a deposit appears.
- Serve quickly : Aged wines should not sit for too long after decanting.
6. Additional Tips
- Cleaning : It is essential to wash the carafe immediately after use.
- Selection : Remember that not all wines are meant to be decanted, evaluate carefully.
Why not decant an old wine?
Decanting an old wine is a delicate matter, and in many cases it is not even recommended. Here are some reasons why we hesitate to decant an old wine:
- Soft Deposit: Wines left for a long time, especially red wines, tend to form a soft deposit over time. This is made up of solid particles from the wine, such as tannins and sediments. Therefore, decanting could disturb this deposit and mix it with the rest of the wine, disrupting the clarity and purity of the liquid.
- Fragility of Aromas: The most sophisticated and complex aromas of an old wine could be fragile. Exposure to air, along with the decanting process, can accelerate the oxidation process and, in turn, the delicacy of the wine's aromas.
- Texture and Balance: Most aged wines have achieved, possibly, a delicate balance between varied constituents such as tannins, acidity and sweetness due to their prolonged exposure to air. Overexposure to air could upset this balance and result in a less harmonious texture in the mouth.
- Preserving Quality: And in some aged wines, they have already matured in quality, and the benefits of aeration may be minimal compared to the potential for oxidation and disruption of deposits.
Of course, keep in mind that every wine is different and some may break the rules, depending on the wine and its condition.
If you are considering decanting an old wine, it is recommended that you do so carefully and taking into account the specific characteristics of that particular wine.
One can decide whether the wine would benefit from aeration or whether it is better to just pour it from the bottle. Ultimately, the decision whether to decant or not is at the discretion of the person drinking the wine, as it should be, and it all depends on how the wine in question is at the time it is to be processed.
Remember that patience and delicacy are the keys to successful decanting. By following these tips, each bottle will be able to reveal its full expression, for the pleasure of your senses. Hi! π·