How Does a Decanter Work?
Old Wines and Solids
Old wines can be treasures---or vinegar. The difference depends in part on the vintage and how it has been treated after harvest. We decant old wines after they have aged immediately before serving them. Decanting separates the wine from its "mother," the solids of grapes that have made it through the fermenting, aging and bottling process into the finished wine. The sediment that falls to the bottom of the bottle as it lies on its side in the rack is often bitter and spoils the taste of the wine. Red wines more often contain more sediment than white. Modern bottling methods filter most wines, however, and decanting has become a matter of preference or style for all but ancient red or unfiltered wines.
Equipment
Decanters come in dozens of shapes and sizes. They are made of glass or crystal and have a lip wide enough to admit a filter or poured liquid. Simple wine carafes are common decanters but special vessels for epicurean or decorative use are also common. Most professional wine servers use traditional equipment consisting of a sommelier's knife, wine cradle and white linen cloths with which to clean glass, equipment and spills. Many servers "candle" the wine. The alternative serving method is to use a silver, convex filter that may be mounted in a ring or funnel. A classically-trained wine steward, or "sommelier," will sport a sommelier's cup, a small saucerlike silver dish with a handle that is used to carry away the sediment after decanting is complete.
The Process
Sommeliers follow an established process to decant wine. The wine is transported from the cellar to the table in a "cradle"---a basket that tilts the wine bottle so the sediment stays still. The bottle is decorked and its mouth cleaned while still in the cradle to minimize movement. The decanter is positioned near the cradle and the wine is lifted out of the cradle and slowly tipped toward the mouth of the decanter in front of a lit candle. The light from the flame shines through the wine, showing the sommelier where the solids lie. Decanting concludes when solids come to rest in the "shoulder" of the bottle: there will be some wine left in the container. Alternately (for a slope-necked bottle or inexperienced wine server), slowly tip the bottle contents into the decanter using a filter to catch solids, again, stopping short of the bottom layer of sediment. Funnels can be used for narrow-necked decanters but the wine should always be poured slowly, allowing the wine to slide down the sides of the decanter. The wine should be left in the decanter to "breathe" in the air for a few minutes before serving.
Tags: before serving, Decanter Work, wine should
