Decant Wine
Decanting wine has two purposes: to remove the sediment that has formed in the bottle while stored over the years, and to release the wine' s aroma by aeration. Exposing wine to the open air allows it to "breathe," increasing the complexity of the aroma. Aeration is important because people can only distinguish four types of tastes with their tongues, while all the other impressions from wine come through the nose. Older red wines benefit the most from decanting, because they tend to have the most sediment.
Instructions
1. Stand the bottle up for several hours to allow the sediment to settle to the bottom.
2. Remove the cork with a corkscrew.
3. Remove the entire capsule, (the foil around the neck of the wine bottle), with a knife or other sharp utensil.
4. Place a light source (a candle is traditionally used) behind the bottle.
5. Pour the wine gently and slowly into the decanter in front of the light source.
6. Stop pouring when you observe sediment traveling up the neck of the wine bottle.
7. Let the wine aerate in the decanter 30 minutes to one hour before serving.
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