HOW TO DECANT & CARAFFE WINE like a MASTER of Wine
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- เผยแพร่เมื่อ 9 มิ.ย. 2024
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I have used this glass in this Video: RIEDEL Performance Cabernet Sauvignon
I have tasted the following wines in this Video:
2018 Fayolle Crozes Hermitage Le Pontaix
1975 Chateau Beychevelle St Julien Bordeaux
You guys have asked me to do a video on decanting wines so this is what I am going to do today. But instead of just explaining how it works I will show you how to do it. And on top of that, I am going to test whether I can smell the difference. It is widely accepted in the wine world that exposing the wine to oxygen changes the flavors of the same wine. Some wines benefit from some time in contact with oxygen while the majority of wines are ready to drink when they are being poured from the bottle. However, even the wines that benefit from exposure to oxygen will go bad after a certain period.
It might take hours, days, or sometimes even weeks for the wine to oxidize and turn into vinegar. There are four different ways to expose the wine to oxygen: Letting it breathe, Caraffing it, Decanting it. Letting the wine breathe generally refers to the act of opening the bottle and leaving it on the table for a few hours. My experience with this practice is that it does not have an impact on the wine. The surface area that interacts with the air is just too small for it to change the smell and taste of a wine.
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I let my wine breathe as it is poured from a bottle into a wine glass, given a little swirl and a smell...... and voila, 5 seconds later it is ready to drink.
Seriously though........A wine that is a little rough around the edges will usually settle down and open up upon consuming the second pour of a bottle. Thank you for your honest assessment of the pro's and cons of decanting and caraffing of wine. Very informative.
Great Channel, I'm impressed how you are always willing to be honest and take a blind challenge regardless if you guess right or wrong. That shows true unbiased results at the expense of always being right, which really doesn't matter, because we all know you ARE The Master of Wine! Thank you for your videos, very fun and educational.
I’m late to the party but I’ve only recently discovered Konstantin’s content, and I’ve REALLY enjoyed it.
Regarding to carafe or to not, I’ve experimented and determined a rule of thumb, 20 minutes per year of age. In addition, the game changer is to carafe the wine with a closure on the carafe.
By way of example, we opened an Amarone and I poured my wife a glass but carafed the rest as mentioned above. Over the course of three hours I poured small tastes into my glass and they continued to improve, so much so that the wine in my wife’s glass that had been refreshed a couple times was nowhere near the quality of experience I appreciated by letting the wine open in a sealed carafe.
We’ve done this with many styles and ages of wine, and the results are consistent.
We don’t drink long-aged wine, too expensive and too difficult to find, so our rule of thumb most likely only applies to wines 10 years or younger.
Konstantin, if you get to Texas let us know, would love to make your acquaintance. Keep up the good work!
My man, you are rare ! I have not came across a person commenting on constantin video who enjoys or atlease know how to properly decant Amarone.
Alot of people mention the common wine available either being popular or ultra high end.
Chin chin my friend!
Just recently I realized how much it can help when I had several bottles of wine that really improved after dacanting. Often, especially younger wines can have some unpleasant smells to it that vanished after a short time in the decanter.
But I did make the same experience with a bit older wines (here vintages 2011-2013) that noticeably gained after decanting.
My conclusion is: decanting will seldomly harm the wine but mostly will help the wine to open up.
Hi Konstantin, love your videos and find them inspirational!! Studying right now for my sommelier level 1 exam and search for inspiration in all the sources
Dam it! that was fun!!! I love your honest reaction at the beginning.
Hi Konstantin, here a few video ideas: 1. How to pick the right wine in the supermarket/online/etc 2. How to pair wine and food 3. How to become a wine expert (know more about wines...) 4. How to properly serve wines 5. wine knigge ....
Thanks!
Thank you! It's good to see some variations.
I've not had luck with righting my older bottles a few days before opening- I still end up with sludge in decanter & glass.
Since I store my wines on their side, I keep them in that position throughout opening & pouring into a decanter. (Sometimes I use a decanting basket, but the bottles have a tendency to move around in those, so I find myself further ahead without one!)
Thanks a lot for another great wine lesson! I always caraffe the wine before drinking, when I'm quite sure that the wine is not in it's drinking window yet - exactly as you mentioned. For example, did it yesterday with a beautiful Madiran wine from 2015. This tannat wine is somewhat rustic and grippy, though the carrafing for about an hour and a half rounded its edges and the wine has just greatly complented the beef wellington we had at lunch. At the wine store I work at, we use a pouring device which is connected to argon, so that after each pour for a customer the bottle is filled with argon to prevent oxidation. The only disadvantage of this is that most customers fill some sort of reduction at first smell, but it's great when after giving a wine to breath for just couple of minutes everyone gets an evidence for a difference between just poured and caraffed wine.
Nice video. I don’t decant because I pour directly from the barrel :). When I have a bottle of wine I usually decant wine, mostly the red one. I think most wines will benefit or at least won’t loose from decanting.
Thank you for keeping the blending scene short…lol. And love to see that wines are not too sensitive about breathing and temperature (from previous video). Unless for sediment, I like my wine to breathe and grow in the glass (usually the second glass- the first one disappears pretty quickly..)
I've been drinking wine at least semi-"seriously" for over 50 years now. The only thing I _really_ know is how little I understand wine. I just discovered your channel today and have already learned several new things. Gotta love it, right?
Love watching your show while I cook!
Glad you enjoy it!
Very helpful video.
At a friends place the other day and spotted a 1978 Fairmont Cab Sav. , Napa Valley hidden in his rack.
I told him the cork was going off😁so we had to pop it.
Bloody beautiful
Thank you for those amazing videos!! Keep going!
Thank you! Will do!
I have been a big fan of decanting wines, be they older Bordeaux or younger Napa Cabernet that I just couldn't resist opening. I own the same Lira Decanter from Riedel as well as the Vinum Extreme Duck and standard Vinum Extreme. My favorite is the Lira, because it just looks so great on the table. I finally became a subscriber of your channel. Keep up the great work
Thank you!
Thank you! I really enjoyed this video👍
Great video, I decant bolder wines, often a Cabernet but, I always taste the wine before I decant and have had some success with decanting a wine that I felt was tight at first open.
wonderful video, as always. thanks!
Great video! For some reason I never tasted the wine before decanting. I bought and tried the Ermitage Le Méal after your tasting and it needed absolutely no decanting. Just a little bit of time in the glass. If I hadn’t watched video I’m sure I would have decanted the bottle as it was from 2006 and I would have thought it needed more o2 to evolve.
Great video, thank you! I have problems with the service, so l'll use it for training 🍾
Wow to decant a 50 year old, it's amazing my friend.
I carafe most of the times when corking up a bottle of red wine. I pour it into the wide carafe, let it sit for 15 min, then put the carafe in the fridge for 15 min. In my experience the wine opens up very well almost everytime, as I sometimes try a small glass before carafing and I notice a difference before and after. This is especially the case for cheaper wines, you kind of remove the rough edge from them by getting rid of the residual CO2 that otherwise gives it a bitter finish, as well as polymerize the tannins into something smoother. 30 minutes in total to me is enough time for it to open up and take off that roughness, but you still don't miss out on any part of the journey as the wine evolves in the glass.
For a finer white wine I just pour a small glass to glugg in some air into the wine in the bottle and put it back into the fridge for 30 minutes before serving. I especially do this with Chablis as I've noticed they need some air to really show that "fruit forwardness".
Anyway, this is just what works for me. You can absolutely give it more time in the glass instead.
That's pretty similar to what I do (at least for the last few bottles we had).
I always noticed that the unpleasant smells were gone and the taste of fruit was more present.
Great video. Just had to “double” carafe a 2020 nascetta as it was a bit “sulphury”. Gave it a couple of swirls and let it stand for 20 minutes…. Poured it back in the bottle (fit better in the ice bucket 👍) and drank it. Lovely. Had a 1998 Shiraz we decanted as it had enough sediments in it to almost coat the bottom of my sink😆😆. And the wine was gorgeous as soon as it was poured, an hour later and it was all bottle notes and the fruit was pretty much gone. Would you be open to doing a video on tannins? How they can get into wines, how they change over time and how to tell which kind (skin, seed, stem, barrel, chips, powder) you may be tasting?👍👍. Cheers!
Hello Konstantin, recently found your channel and love your videos :) Which decanters/caraffe are those two in the beginning of the Video?
Keep it up !
Thanks for the new video. I was surpised that I have been caraffing the right way all along, as I also will pour out of the bottle first and check the nose. And, I often take an initial tasting pour from the bottle before making a decision to caraffe/decant. We opened a considerably declined California Cabernet Sauvignon just last weekend and decanting helped by removing most of the undesireable "over-ripe' flavors - it acutally got rid of a rubbery "band-aid" flavor! Has there ever been merit to opening a bottle the night before and just letting it sit on the counter with the cork gently reinserted? We had a guide on one of our latest wine tours make this suggestion.
Thank you for posting 😊🇬🇧
Great video, would have been interested to throw in something like a wine aerator to the mix to see how it stacks up
Yes for older clarets, Rhones etc. Yes for younger wines that need a bit of air time. No for Burgundy, Beaujolais or wines designed to be drunk young. I double decanted a 2014 Barolo last night and it definitely improved it. Will check soon on the other half of the bottle, which has been vacuum sealed.
Well done Konstantin, especially when you were removing that old cork, not easy at all!
Thanks 👍
Great refresh!!! Coincidence - i was explaining how to decant a wine to a friend just couple days before seeing this!
Interesting experiment - i guess would be better to let it breathe quietly in slightly warmer place than your cellar?
I use the Vinturi. Greatest wine device ever. I will sometimes Vinturi into a wide bottomed Riedel decanter & let sit for 15-30 minutes. Then I funnel the wine back into the bottle as pouring from the decanter is a bit difficult. I will sometime do a double Vinturi. Anything poured through the Vinturi is instantly better, plus you can just do one or two glasses if not drinking the entire bottle...which is rare for me.
I just decanted a nice midrange ($35) Napa red blend (Napa Quilt Fabric…nice bottle) and the difference is pretty significant. I decanted it about an hour before pouring. Even the difference between an hour and about 2 hours when we finished the pour was noticeable. I’ll pretty much decant every red wine going forward. I’m sold.
Breathing in the cup has been the most successful for me
Thanx for another good video, in the restaurant I work we decant a fair bit of wines partly because it enhances the guest experience however I have also learnt that not all wines benefit from this as some are very delicate. My question will be, is there any rule when choosing which wine to decant? I have decanted a few young wines and in some instances they become more open and in some they lose their flavours
Always interesting and entertaining. And I admire even always your english vocabular, jealous…😀
Thanks!
I pour all my wines through a stainless fine mesh filter into a carafe. Results have always been good and I am always amazed at what has been filtered out, even with a young wine.
Excellent upload, Konstantin. I hardly decant / caraffe a wine. It's a lot of activity, not really leading to a better experience, imho. Right out of the bottle and let ik happen in the glass over time. Champagne in a caraf is amazing, though. When you get rid of the fizzy part of the wine, a whole new world may emerge. A 'still Champagne' can be a fascinating experience.
Nice to see the Beychevelle still had some life in it after 45 years. Wasn't 1975 tannic from day 1 to eternity?
I clicked for the Bembel...I stayed for the knowledge. Any chance we get to see some Apfelwein on your channel in the future? Very informative! Thanks for posting!
Hahahahhah we released a similar video today by coincidence!
I recently opened a bottle of Primitivo that initially had a strong perfume-like aroma to it, but which seemed to vanish over the course of the evening. Was my perception playing tricks on me or did I just get used to the smell? It was so intense at first that it overshadowed all other aromas of the wine, but after a few hours I could barely sense it even when I focused on it.
Anyways, love the concise style and general flow of your videos, this is by far my favorite wine channel on TH-cam :)
I was waiting for you to say something about white water caraffing. ☺️
Konstanin, you rock dude. Thank you for taking your time to share with us your world of knowledge. If anyone ever doubted that wine degrees are worthwile, you are proof they indeed are. I would like to know if there is a Decanter made that has a fine screen so that sediment is captured prior to the wine hitting the bowl of the Decanter?
Thank you. Not that I know of...
Konstantin is a fan of the old school RWJ 🙂
I have a decanter but i try to use it as little as possible. With the vast majority of wines it's just not necessary. Cheers!
Great comparison. I do think that with young red wines - it really varies. Some need multiple carafings. I try to decide for each wine rather than have a dictum. I am always hopeful that aerating/carafing young wines will remove the chemical smells, especially Napa cabs which can be an assault on the palate
Great video - I do tend to decant a lot for most bottles. I do however, take sips at some intervals to see how the wine is progressing aromatically and on the palate. Cheers!
Good point!
Loved this video and your content just keeps getting better! On a side note; I have never seen any evidence online that people could taste the difference after caraffing a wine vs not. I have looked for articles and on TH-cam and have never seen proof of a blind tasting where anybody got it right consistently. I fear that wine ‘growing in the glass’ may be a myth, which is odd because I definitely feel like I notice the difference. Could it be that reaction with oxygen does not play the role we think? It seems increasingly likely to me that a complex wine improves in flavor ‘in the glass’ because you just keep noticing new flavors as you get desensitized to the more dominant flavors. This would be a function of our biology rather than the breathing of the wine. Just a thought. If you have any resources on this subject please let me know! I am very eager to learn.
You should try it out yourself. I think wine changes over time in glass. The question is whether it is getting better...
You raise many good points. One factor that has confounded me personally is the change in temperature - sometimes the wine seems to open up because it's getting a bit warmer, and that lets some of its aromas shine better. Oxygen plays no role there. Also, I've experienced the opposite, especially on the palate, when a wine becomes duller as it gets warmer.
It'd be complicated to determine accurately the effects of air in isolation, especially for whites (maybe we'd need to sit outside on a winter day? 😬).
I'll just posit you this; if exposure to air had no impact on a wine, then there should be no difference from the minute I popped the cork on a bottle to after that same bottle sat on my kitchen counter for a week.
Obviously exposure to air impacts wine, both for good and bad.
In my experience (not a wine master, not a sommelier, just 15 years selling wine) almost all wines benefit from some exposure to air. Some get a good result with 30 minutes, but most are 90 minutes to 120 minutes. Big Italian reds and Bordeaux are often better 24 to 48 hours after opening.
I even had a central coast zin that sat on my kitchen table for a week after pouring half the bottle the first day showing and I thought it was going to be vinegar. I poured myself a glass just to see; and it was absolutely marvelous. It was like a perfectly baked blueberry pie; a bit of flaky toasted top crust, followed by pure baked blueberry (not that overly sweet canned pie filling taste - just pure warm blueberries) with a hint of spice (nutmeg, cinnamon), just absolutely stellar. It was not the best wine I've ever had, but it still stands as the best zin I've ever tasted.
Time and exposure to air definitely have an impact on taste.
As I favor older wines, 1994 is now my window, I decanter in most cases. Also older wines get better more quickly in a karaf
I have a decanter and I wish I knew when I should be using it and when it's not needed. I wish I knew what wines to use it with! Konstantin educate us more please!! 🤣
Hi Konstantin!! I only change vessels when I taste a sip of the wine and feel that it would benefit with that . But genneraly, when the wine is very good, and in the Right window of consumption, I prefer to let it develop in the bottle and in the glass . Do you think that is a good strategy?
I think Peter from Wineking will be able to tell the difference. Another devious experiment Jay can try with Peter next.
I usually pour right out of the bottle as I rarely seen better results by pouring into a carafe before serving. Yesterday I opened a bottle of 1985 Ch Soutard and poured right into a glass, it was gorgeous. I think if I were to poured the Soutard into a carafe it would dilute the nose and taste.
I quite like caraffing wines the day before serving, and then pour them back into the bottle with a funnel. Put the cork back in and let it mature with the "fresh" oxygen over night. Seems to make the biggest difference for me.
It doesnt go stale?
@@seminky5341 shouldn't go stale over night, especially not in the fridge, no. But I also only do it for big and bold red wines, with enough tannin and body to take it.. try it :)
I don't often decant red wines. I just try to pour them gently and not disturb the sediment. I find I can avoid a cloudy glass up until the last few ounces.
1975 being my vintage (no, I’m not almost fifty 🤨) I had 1975 Beychevelle a few years ago and it was still drinking well - it was a half bottle actually.
could you do a video on Decanting/Caraffing young bold white wines and thoughts whether it helps open then up
That’s why they call me the master
Video should have ended with a mic drop haha
As always, loved the content
I normally decant younger wines for at least an hour while I drink older wines right away and then watch the latter half bottle with more patience (1980s, 90s, 00s and I've drunk quite a few of them: clarets, mostly). I did that find a couple of very old bottles faded in the matter of few hours so I'm always on the conservative/fast side with older bottles.
Younger wines certainly benefit from aeration a lot more, that is what I noticed over quite a few hundred bottles, sometimes it's even worth sipping half a glass and leave the rest in the fridge, it will taste a lot smoother the following day or couple of days. You have of course to be patient in order to appreciate that which can be difficult at times haha
BTW the oldest bottle I have ever tried was a 1951 Brazilian Bordeaux blend (yes, they did make wine back then although 99%+ of it was shit) and it was awesome and it drank greatly over the course of one hour
I generally caraffe my wines by pouring it between two vessels a couple of times and then back into the bottle so I can cool it a few degrees outdoors or in the fridge
Hi Konstantin, what’s your opinion on decanting Pinot Noir? Would you ever decant one? Thanks in advance
Thank you found your vid
What do you think about fine screen filters for wine sediment? There are some specifically made for wine, but I haven't tried one yet.
It would be interested to hear your opinions on double dicanting, especially with wines like vin jaune
You didn't mention the storage or handling of the wine bottle. All of our wines are unfiltered and hand crafted. Sediment development is almost a certainty. Regardless of source, however, our bottles are always stored "label up"; and maintained in that inclined posture prior to decanting and during decanting. This is absolutely critical to minimizing the risk of entrainment of sediment (and resulting "bitterness" as you describe). We find that young wines benefit from the aeration of decanting to oxidize the necessary storage chemical sulphite (not H2S as you said) and elderly wines benefit mainly from sediment removal -those do need to be consumed soon after, as you advise. We trust this expansion is helpful to the audience. Cheers! and PS...we never "dump" a bottle.
I decant all of the red wines I drink by at least a few hours. But I also keep a cork ball at the top of my decanter. I find that the wines definitely benefit from this practice rather than drinking straight from the bottle as they can taste tight/closed-off.
You had me at that’s why they call me the master😆😘
I always decant decent wines. I think it helps for sure. I just use a purposely built strainer for sediment
Hi Konstantin how do you recommend to clean the Riedal Amadeo??
Don't know if you celebrate Thanksgiving or not....but if you do, Happy Thanksgiving! 🦃😄
I've heard of the blender trick with very young/tannic reds, but I never had the guts to try it! 😅
nedd your experise please ....
i got a bottle of 2001 solaia antinori from a very satisfied client :) .
now i understand that some wines benefit from decanting and some not.
what would be your advise on this bottle? i personally like pooring from the bottle more because the bottle in my opinion is part of the experience,... thank you for this video !
I have a question for you Sir. Why modern decanters do not have a filter for the sediment? It would be easier to the decanting because you do not have to worry about if sediment going into the decanter during the pouring phase.
How do you know when a wine is over it’s peak when it comes to aging? I know that you don’t really know until you pop the cork and smell but what are you smelling that indicates it’s past the prime drinking age?
Super interesting- maybe you can do more on this topic, especially the blender version? You said it was “strange” - didn’t sound positive but also not necessarily negative. Did it change the wine significantly? Impact on structures/flavor/smells? I heard a lot of people having different views on this topic and I would love to get more views from someone like you. Thanks as always!
Great suggestion!
Hi Konstantin,
Outside of decanting, I'm curious as to why you opened Beychevelle with a regular waiter's friend corkscrew rather than an AhSo/2 prong bottle opener. I have always been told that the latter is best for opening older wines because they keep the cork in tact. Either way, very impressive that you were able to keep he cork intact.
I like to live dangerously... 😉 I will use my The Durand at some point.
I'm sure he knows the bottle was stored in great condition. As such, they are not dried out and could still be removed by a regular corkscrew. (Not to mention he's a professional and have opened hundreds if not thousands of old bottles). I would just go with a Durand, after all, how often do I get to open up a 25+ year bottle?
I once read a story of a guy with more money than good taste who was eating in a 2 Michelin star restaurant. He ordered a bottle of Chateau Pétrus and the sommelier very carefully opened the €1500 bottle, gently poured the wine and gave it to the gentleman to taste. And then nearly got a heart attack when the guy said it was to warm and he wanted some ice cubes…
very scientific!
I clean my decanters with 2 or 3 Efferdent tablets. Let them sit for 30 minutes filled with luke warm water. Rinse with a couple of luke warm rinses, then a couple of cold. If you can still smell the Efferdent, rinse a couple more times or let it sit filled with cold water. That generally does it. I've never had a bottle compromised by the tablet smell after 'perfecting' my method. I rinse out immediately after the vessel is emptied of wine so I don't have to do the cleaning every time. But if the glasses or decanter sit in a cabinet that has a wood or polish smell, they always have to be rinsed to clear it.
Carafing and decanting is nice if I want to be fancy, but I never felt it offered any more of an experience worth having to clean the darn things afterwards. As for sediment, pouring slowly as you showed works and to get even more I slowly turn the bottle to make the sediment stick to the sides and shoulders of the bottle. I don’t mind a slightly sandy last glass, but if you do make sure you offer that glass to a guest! -Chris
I've found midrange wines that benefited enormously from aeration. I just unceremoniously splosh the wine into a 4 cup measuring cup. If there's sediment, strain it thru a damp paper towel into a superfine strainer then funnel back into the rinsed out bottle. Bingo. No hocus pocus involved.
The only reason I decant old wines to to prevent the sentiment (harsh tannins, etc.) from mixing with the wine. I believe the blender will cause "bottle shock" similar to a rough transport of a closed bottle of wine. I believe that shipped wines should site still in your cellar for 30 days or so before opening, especially if they are older wines.
I find that benefit of oxidation can depend on the grape variety or even region. Borolo and other wines that benefit from age also seem to benefit from the oxidation, but it can have a life as you mentioned as the benefit can go as quickly as as comes or can last for hours. Also i go by bottle shape which is less important now days, classic Bordeaux bottles have that shoulder to catch those pesky crystals, where as others such as Beaujolais with its slopey shoulders has none to worry about. Fashion has ruined function.
I have also seen a sommelier decant an aged port through muslin not sure how it affected it as no reference point but it was a spanking god port and I guess there was no time to stand the bottle for the requisite hour or so.
Q - if you want to decant a wine for a few hours, how can I do and drink it at a particular temperature (eg, 55 degrees (F))?
How about a comparison of areeation gadjets?
What is your opinion on decanting young wines (like say 2015 at the oldest)?
I prefer to not decant. I love tasting the wine in the glass as it opens up so a single glass of wine can give multiple experiences. It is amazing how much the smell/taste of a wine can change over a short period of time.
I also prefer this - glad to know I'm not alone :D
Same in here, i like just to taste the original state of the wine a minute or two after been opened and served and enjoy from start to finish the different stages.
What would it take for you to taste the wine I mad for grading? I'm Tyrone Farmer please let me know
How do you feel about the sediment mesh filters?
No I tend to store it in my fridge and take nips directly from the bottle over a few day period unless it's a style that tastes better at room temperature . But if it's not just cheap wine I will take my time and drink it from a wine glass.
What carafe are you using? Thanks!
I find exposing wine to air for 30mins is good for any wine except the very old (over 15-20yo), get rid of any musty smell and possibly open up aroma, like some cool climate German pinot.
I tried the large base decanter on an old Bordeaux (90’s) and the taste went blend after 1 hr in large decanter. I guess it would have been better just decant in small carafe and pour back into bottle just to rid of sediment.
I still have several bottles from the 90's in the cellar. I always decant as they have a decent amount of sediment. But most of the time, I prefer the wine of recent vintages right out of the bottle. I save carafing only for the most robust Left Bank monsters.
Great video Konstantin.
I am wondering if one might add the sediment that's left in the bottle into a gravy?
Seán
Never done that. It is quite gritty.
@@KonstantinBaumMasterofWine I’d strain the gravy through a sieve
That happens to me, sometimes the wine straight from the bottle, is more open than the carafe one. Each wine has it’s own personality!😊
They call him 'The Master'....
Very interesting video: it's always difficult to blind taste an experiment like this. I wonder whether the next step would be to try the 'straight-to-glass', 'caraffe' and ....ahem...'blender' across several wines' does the grape variety have any impact on the wine's ability to open up? I have one of those devices that you put directly in your glass and pour to aerate (the ones that make a funny sound as the air is force through the wine) and my wife and myself agree it improves most of the (cheaper to moderately priced) wines (almost all reds) we've tried. Not blind testing, but hey....
Cheers
Tony
would it be better to clean the cork area of the bottle before you de-cork it? Would their be an issue with the wine using a de-corking device with a single needle that injects R134A to pop the cork out claims to have NO effect on the wine!
I always decant!
should give more info, like name of wine etc, in the info area. i missed the name :( i work for italians that make wine every aug sept, we get lots of different grapes from Lodi california, dome of the wine we make has sediment like that, its not filtered perfectly, is that a good thing? its all old italians that come from all over the city to make it, i'm canadian, so i don't know anything about quality or class, so your opinion would be greatly appreciated cheers
Do you know about Aveine?? do you think isnit worth it for use?
Hi Konstantin, would you recommend filtering out the sediments from an old wine with a fine cheese cloth? E.g. place a cheese cloth on top of the decanter and then pour the wine. Thanks!