Sommelier friend just gave me a fancy decanter as a gift and I figured if I'm going to use it, I should learn to use it properly. I thought you had to leave every bottle in for an hour minimum, I didn't know it worked so instantly. Thanks!
ive been decanting for a year and stopped the other day to decanting one serving at a time to see how it goes and try and save some. I still drank the whole bottle. but it was a lil more enthusing.
Decanting is a bit technical! I learned something new....I can decant a young wine and never decant bubbles! Well.... I never have them around long enough to Decant!!!! Loved it!
Ok so I’m confused…if it’s just me drinking the wine, after it’s been decanted…what do I do with the leftover wine in the decanter that I haven’t drunk? Or am I supposed to drink an entire bottle of wine by myself?
That’s what I recommend. Drink the bottle on the first night, ideally with some friends. It is never as good on the second day. If you can’t, re-pour the wine back into the bottle using a funnel, an aerator or pour it over the sink and close the bottle with the cork. Put it upright into the fridge to minimize the wine’s interaction with oxygen. Most wines last for 3 days that way.
These so called experts would be wrong. I’d definitely decant it. However, to manage expectations, unless this wine was stored properly for 50 years, there is no chance it will be good. Barolo goes for up to 30! Alternatively, auction it off and you will likely get a good price from a collector. And then buy yourself a bottle of 2007 Barolo and enjoy.
@@decantswithd Thanks for tips. I will decant. Got 2 bottles of the 71 so I will at least try one of them. My hopes are not sky high but it is interesting to try. According to the bottles history they have been stored properly. The bottles are almost full and I had them investigated by a somalier at the Norwegian Gastromy Faculty before I bought them. She gave me a 70% chance so lets see🍷 I have an ok collection so I can always find some comfort🤞
@@danielshiu8926 Hi Daniel. Thanks for showing interest! Opening and investigate the 71 was very exciting. It smelled not vinegard or mold so I thought it was ok in the beginning. But after decanting and air came into it it started to smell like a madeira or warm fruit. This indicate heat and that it has been stored to warm during some time in this 50 years. So unfortunately it was not good. I still got 1 bottle left but this is probably stored the same way so I`ll just store it for fun.
I bought a few 2019 insignia reds $239 Costco. So 2 questions, is it too early to drink? I hear it needs 4+ hours of decanting? I have never had insignia as of yet
If you have one, that is perfectly fine. But it’s an extra step. And holding the bottle parallel to the ground and carefully pouring the last bit of the wine has the same effect. Cheers!
Candle in restaurant is old school. Strainer is fine. Some settlement is even smaller than the straining holes, that will be kept out with keeping the bottle parallel to the ground.
Decanting makes all wines better. Merlot does not really need it. Very little tannins. Also, I don’t like separating the wine from the bottle, if I don’t have to, since we often times have multiple wines open.
I will not decant the Castello di Bossi Chianti or the Castel Gicondo Brunello di Montalcino. I will decant an old grand selezzione chianti classico though. But not an entry level Brunello such as the Frescobaldi Castel Giocondo.
you have it backwards. you should decant your younger wines, The tannins are more firm and tight. The older wines you have cellared have slowly oxidized over time. And do not need hours of aeration. Yes you can decant for removing setiment but shouldn't be sitting open for hours on end. sorry but this video is false information
I love your show but I have to agree with Myles. I am a wine maker. your tannins are much stronger in a young wine compared to an older wine. Tannin binds with oxygen as the wine ages and protects the wine from spoilage.
@@RyanB.222 He actually sais i drink this young and i dont need to decant.... He is a wine lover and had great energy. But is a victim of marketing. DIetmar. If you have a 20 year old cab that you love from your cellar. You do not need to decant the wines for hours.
Gosh, I really disagree that decanting is not for white wines. A really good white wine--such as a Grand Cru Chablis--benefits greatly from decanting because the oxidation helps to unlock the deep complexity in the flavor of the wine.
True some few rare and good whites benefit from decanting. 95% of all whites don’t, and especially not the whites that an everyday consumer buys. And that group is for who I made this video. Thanks for watching.
This energy is phenomenal! Thanks for the great video just got my first decanter for christmas
Enjoy it
This man right here deserves so much more attention!!! Absolutely obsessed with his videos lately, cant get enough! Please keep them coming!!!
I learn so much every time! This channel is a TH-cam hidden gem! Cheers! 🍷
Cheers Makavi
Sommelier friend just gave me a fancy decanter as a gift and I figured if I'm going to use it, I should learn to use it properly. I thought you had to leave every bottle in for an hour minimum, I didn't know it worked so instantly. Thanks!
I'll trade you a decent lapel mic for one of those bottles.
ive been decanting for a year and stopped the other day to decanting one serving at a time to see how it goes and try and save some. I still drank the whole bottle. but it was a lil more enthusing.
Decanting is a bit technical! I learned something new....I can decant a young wine and never decant bubbles! Well.... I never have them around long enough to Decant!!!! Loved it!
You’re videos are awesome you seem like a cool German uncle that knows every thing about everything
He is Austrian I think, at least his accent tells it.
Ok so I’m confused…if it’s just me drinking the wine, after it’s been decanted…what do I do with the leftover wine in the decanter that I haven’t drunk? Or am I supposed to drink an entire bottle of wine by myself?
That’s what I recommend. Drink the bottle on the first night, ideally with some friends. It is never as good on the second day.
If you can’t, re-pour the wine back into the bottle using a funnel, an aerator or pour it over the sink and close the bottle with the cork. Put it upright into the fridge to minimize the wine’s interaction with oxygen. Most wines last for 3 days that way.
I learned alot on this video thanks alot my friend
Thanks Javier
I suggest you should study WSET. It would help you to understand wine. Because sorry, so many false comments...
Just Curious, which ones?
Just decanted a Bolla 2012 Amarone della Valpolicella.
Have a 71 Barolo that I shall open on my 50th birthday in April. Some Expert says never decant a very old wine. Why? Decant or not decant?
These so called experts would be wrong. I’d definitely decant it.
However, to manage expectations, unless this wine was stored properly for 50 years, there is no chance it will be good. Barolo goes for up to 30!
Alternatively, auction it off and you will likely get a good price from a collector. And then buy yourself a bottle of 2007 Barolo and enjoy.
@@decantswithd Thanks for tips. I will decant. Got 2 bottles of the 71 so I will at least try one of them. My hopes are not sky high but it is interesting to try. According to the bottles history they have been stored properly. The bottles are almost full and I had them investigated by a somalier at the Norwegian Gastromy Faculty before I bought them. She gave me a 70% chance so lets see🍷 I have an ok collection so I can always find some comfort🤞
@@14Tommere Just curious reading your comment, how did it go?
@@danielshiu8926 Hi Daniel. Thanks for showing interest! Opening and investigate the 71 was very exciting. It smelled not vinegard or mold so I thought it was ok in the beginning. But after decanting and air came into it it started to smell like a madeira or warm fruit. This indicate heat and that it has been stored to warm during some time in this 50 years. So unfortunately it was not good. I still got 1 bottle left but this is probably stored the same way so I`ll just store it for fun.
@@14Tommere collectors item then i guess :)
Thank you for the tutorial...Always great information given!!
I love your passion and energy!
I bought a few 2019 insignia reds $239 Costco. So 2 questions, is it too early to drink? I hear it needs 4+ hours of decanting? I have never had insignia as of yet
You can drink Insignia young, but it is best after 4-8 years.
@@decantswithd thank you, I’ll wait on it .
Why not using a fine strainer to filter out the sediments?
If you have one, that is perfectly fine.
But it’s an extra step. And holding the bottle parallel to the ground and carefully pouring the last bit of the wine has the same effect.
Cheers!
@@decantswithd l meant in a restaurant where tools are readily available. But many "experts" on TH-cam used a candle.
Candle in restaurant is old school.
Strainer is fine.
Some settlement is even smaller than the straining holes, that will be kept out with keeping the bottle parallel to the ground.
What about washing the decanter? Does it need to be 100% dry before you pour a wine in? Do you have a decanter dryer?
Dry would be good.
Yes, there are decanter stands onto which you hang your decanter to dry
Decanting Merlot and Cab makes them take better, not sure why you wouldnt decant them?
Decanting makes all wines better.
Merlot does not really need it. Very little tannins.
Also, I don’t like separating the wine from the bottle, if I don’t have to, since we often times have multiple wines open.
I decant just about everything. I like it. Some whites are rather musty and some seem corked. At least an hour with the top off.
I will not decant the Castello di Bossi Chianti or the Castel Gicondo Brunello di Montalcino. I will decant an old grand selezzione chianti classico though. But not an entry level Brunello such as the Frescobaldi Castel Giocondo.
Thanks for the info
You bet
you have it backwards. you should decant your younger wines, The tannins are more firm and tight. The older wines you have cellared have slowly oxidized over time. And do not need hours of aeration. Yes you can decant for removing setiment but shouldn't be sitting open for hours on end. sorry but this video is false information
You are correct that both, older and younger reds benefit from decanting, and for different reasons.
I love your show but I have to agree with Myles. I am a wine maker. your tannins are much stronger in a young wine compared to an older wine. Tannin binds with oxygen as the wine ages and protects the wine from spoilage.
@@RyanB.222 He actually sais i drink this young and i dont need to decant.... He is a wine lover and had great energy. But is a victim of marketing.
DIetmar. If you have a 20 year old cab that you love from your cellar. You do not need to decant the wines for hours.
Gosh, I really disagree that decanting is not for white wines. A really good white wine--such as a Grand Cru Chablis--benefits greatly from decanting because the oxidation helps to unlock the deep complexity in the flavor of the wine.
This dude read Drops of God
True some few rare and good whites benefit from decanting.
95% of all whites don’t, and especially not the whites that an everyday consumer buys. And that group is for who I made this video. Thanks for watching.
I decant all red, regardless of age or grape 🤷🏻♂️
kohgoomah0105 Can’t hurt
Yeah, let’s make the wine breathe by putting it in another closed container
bozo
Just too loud
It wasn't covered but , should Malbec's also be decanted ? My guess is yes .
It can’t hurt, but typically not needed