A Guide to Decanting wine from Christie’s wine specialist

Christie’s wine specialist, Charles Foley decants a bottle of old Burgundy with a Fabergé decanter and gives us some tips on how to go about it

Decanting wine is a theatrical procedure that adds drama to even the simplest of dinners. An entire culture of equipment, techniques and tricks has grown up around the theatre of decanting. The purpose of decanting is threefold; to aerate a wine, to remove sediment, and to add a sense of drama to a dinner-party. Tannin is the fine mesh in a red wine that gives it structure. Aerating the wine is similar to shaking a crumpled blanket or a throw on a bed. The air smooths the creases and crinkles so that the tannin appears plump and rounded. Here are 8 tips to enable you to become a master of this dramatic art.


Subscriber Only Content

A paid subscription is required for access to all content other than the Grapevine section. Subscribe below for access to all Sommelier India articles online and to get the print magazine delivered to your doorstep.

Sign In here if you have already subscribed for access. You can request a password from your account page once you’ve entered your email address. If you are unable to access an article after signing in, it may mean your subscription has expired. For other sign in queries email team@sommelierindia.com

Subscribe by Credit Card

 

Subscribe by mailing a Cheque or Bank Draft

Cheques should be in the name of Sommelier India and mailed to the following address:
Sommelier India,
C-320 Defence Colony,
New Delhi 110 024, India

Download our subscription form (PDF) to print and mail with your cheque.

See also  Unveiling the Premier Crus of Chablis