The One Spa

Red Wine Lovers

well you are suppose to decant a bottle of good red wine for at least a hour


...with her maybe 2 hrs
 
Red wine

Not all red wine needs to be decanted.

Generally we decant older bottles to first separate some of the sediment from the wine, and second to allow the wine some contact with the air to "bring it back to life" This is done slowly, usually with some form of back light so we can stop when the sediment approaches the lip of the bottle.

We sometimes decant younger bottles too. This is usually done more aggressively (dumping the bottle into the decanter) to allow the air as moch contact as possible with the air, in a way slightly progressing the aging process.
 
cue said:
Not all red wine needs to be decanted.
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well most of the commercial brands that you can grab from the shelf don't need to be decanted...or it really does nothing to them...I find
 
cue said:
Not all red wine needs to be decanted.
.
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Totally agree...most ready to go LCBO wine does not benefit from decanting.

Rather than focusing on the decanting, perhaps I should have drawn attention to the shape of the container from which one partakes. Red Wine should be served in a nice, open, wide mouthed vessel to capture the essence as you delicately taste the fruit of the vine, first with the tip of your tongue.
 
Sukdeep said:
Any terbites have, or have tried, the Clef du Vin device? (I think it's a Sebatier product) It's a copper tool that supposedly ages wines one year for each second of contact with the wine.

does it work?
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aging red wine too fast would destroy the taste....wouldn't it

there's a reason why Petrus is aged at least 25 to 40 years before you should open it - I don't think pouring it in a clef du vin would work
 
speaking of red wine, with the advent of a flood of cheap red wine and people making their red wine buying decisions based on the movie sideways there is renewed interest in white wines. high end rieslings and gewuerztraminer.
 
Getting back on topic I feel that she was definitely worth spilling a bottle of Rioja.
 
Tasting Notes

Big wines like Amarone benefit from being opened the night before you plan to drink them. Let them sit in the bottle at room temperature. Pour into a decanter an hour or two before drinking for full effect. The taste difference is dramatic.
Most wines however get decanted enough by pouring them into large mouthed glasses.
There's another shot from this same source that shows the wine being collected in a glass at the bottom of the breast as it should be. For most wines, being poured over a womans breast is decanting enough and probably ages the wine as well as it mixes with her sweat. Robert Parker surprisingly enough has little to say on the subject.
Imagine that wine running off Sandra Oh's breast while she holds her Golden Globe above her head.
I think I need to stop typing now.
 
Well, ALL red wines benefit from decanting. Contact with the oxygen in the air "revives" them, particualrly if they have been in the bottle for a while. Some, of course, benefit much more than others.

There is an expression in wine circles to the effect that the way to turn a $15 bottle of wine into a $25 bottle is to decant it and let it it breathe.

IMHO, of course!

Perry
 
Reds that are made to be consumed young, such as Beaujolais or Valpolicella benefit very little from decanting. That being said, it doesn't hurt them either. If you are going to decant them, doing it aggressively as I described earlier will reap the most benefits.
 
cue said:
...doing it aggressively...
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Often referred to as "bruising" the wine... acceptable with young wines, but not with such as the young vixen above who seems to be doing some bruising of her own!

Perry
 
I often advise those who ask...to take a lower priced red...chill it and schlosh it around in a jug...It will improve it and as commented on..turn a $10 red into a $17 red...dont expect much more than that...and as a point of order..most red wines are consummed too warm...
 
Perry Mason said:
Well, ALL red wines benefit from decanting. Contact with the oxygen in the air "revives" them, particualrly if they have been in the bottle for a while. Some, of course, benefit much more than others.
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With average wine you can actually aerate the wine more by gargling or oxygenating it in your mouth than you can by decanting. I would feel silly decanting a $ 15 or $ 20 wine ..... gargle .
 
booboobear said:
With average wine you can actually aerate the wine more by gargling or oxygenating it in your mouth than you can by decanting. I would feel silly decanting a $ 15 or $ 20 wine ..... gargle .
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Ahhhh yes....but gargling at the dinner table must be done discreetly!
 
Missed the whole thread dedicated to me

Damn, travel for a few days and you can miss your moment of fame.

All of your comments were greatly appreciated. Now please have a moment of respect.

Decanting, like all wines, can be a personal taste. But it adds to the romance, the mystique and the mood. Older and fuller body wines will benifit more, thinner younger wines less.

Either way, have fun.
 
Here's a Red Wine recommendation..

from someone who enjoys red wine.....LOL..."LIBERTY SCHOOL"-2003 California Cabernet Sauvignon selling at the LCBO for $19.95...Great wine at twice the price IMHO...Good drinking..
 
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