The first is physical—to separate clarified wine from solids that have formed during aging. The second is the effect of oxygen, which releases certain compounds bound within the bottle. Both have an effect on our perception of flavor, texture and aroma. Wine today is more reliable than ever. We have the ability to filter with precision and prevent certain solids from forming at all, but getting rid of sediment will always be a concern.
Thank You! We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast. Sediment can be very fine and has a tendency to deaden flavor and expression. Sometimes a winemaker will choose to bottle something with residual sediment, but most traditionalists balk at any kind of haze or cloudiness.
In the holistic act of appreciating wine, visual irregularities are bound to make a mark on how we first perceive a wine. Even just a couple of hours is better than nothing. This also makes it unwise to serve an aged wine that was recently transported. Hold a light under the neck of the bottle where it meets the shoulder so you can pay attention to the clarity of the wine.
Stop pouring the moment you notice sediment clouding up the wine. The amount of wine you leave in the bottle will vary depending on the amount of sediment. Preparing your bottle ahead of time will allow for the least amount of waste. When you pour wine from bottle to decanter, air makes its way into the wine.
When the wine is decanted, it takes in oxygen, which helps open up the aromas and flavours. Prior to opening the bottle, the wine is practically in a comatose state due to very low oxygen levels. As well as releasing aromas and flavours, adding oxygen increases the rate at which the chemical reactions that degrade the wine occur. If you decant for too long, you may start to smell vinegar and your wine may develop a sharp flavour. These wines show best opened immediately before serving, if you wait too long, the amazing aromas and flavours will disappear.
If you are decanting to remove sediment it is best done by standing the bottle upright until the sediment falls to the bottom of the bottle.
Two days is best, but even thirty minutes helps. Decant gently in one steady stream and stop pouring when you see sediment. Levels of acetic acid increase and a repugnant, vinegar-like smell emerges. This is a good indicator that the wine has gone bad. If you are not sure, taste your wine and ask, is there something to be gained from leaving it longer. When people talk about letting wine breathe, this is really about exposing the wine to oxygen by allowing it to aerate before you drink it. You can let a wine breath by decanting it, but several experts believe that simply swirling the wine in your glass can have the desired effect in many cases.
On the other hand, this feature also helps the wine to last for a couple of days — and sometimes longer — after opening. Swirling your glass is effectively aerating the wine, even if briefly, but what about letting a wine breathe for a longer period of time? I would probably open it in advance and try to find the right type of glass.
If decanting a wine, Robert said that he would allow it to sit in the decanter for around one hour, on average.
0コメント