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.
Member Only Content
Join today for access to all Sommelier India articles online and to get the print magazine delivered to your doorstep.
Members can Sign In here. 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.
