D is for Decanting

   Wine lovers and wine educators have been debating about it for years: whether decanting is a necessary step in the enjoyment of wine.

   Some insist that it absolutely is. Others suggest that the process may actually harm some wines.

   Who's right? Well, as is the case with most debates, the truth probably can be found somewhere between the two extremes of thought.

   So as we continue our "A-to-Z" examination of the wonderful world of wine, let's shine the "D" spotlight on the subject of DECANTING.

Enjoy!

In This Corner: Reasons To Decant A Wine

   The most obvious and best reason for decanting a wine is to separate the liquid from any sediment that may have gathered over time in the bottom of the bottle.

   While the sediment poses no health risk if consumed, it does compromise the enjoyment factor to some degree.

   Another, but controversial, reason for decanting is to aerate the wine and help release its aromas and flavors more quickly. We'll explain why this is controversial in just a moment.

In This Corner: Reasons Not To Decant A Wine

   Sediment is a byproduct of a very small percentage of older wines. That's because most wines today are highly filtered (to eliminate all impurities) and a vast majority are consumed in their youth. These facts render at least 90 percent of all wines in absolutely no need of decanting.

   Beyond that, some wine educators believe that the aeration process not only releases aromas and flavors, but causes them to dissipate rapidly - too rapidly, in some cases, leaving the wine almost tasteless.

   Those who subscribe to this belief say that if you feel compelled to decant, you should do so only immediately before serving the wine.

How To Decant Wine

1. If you're dealing with a sediment issue, stand the bottle upright at least a day before you plan to open it.

2. Make sure the vessel in which you intend to pour the wine is absolutely clean. A decanter with soap residue, as an example, defeats the purpose of the process.

3. Remove the cork from the bottle, and wipe off the neck with a clean cloth.

4. Slowly -- as slowly as possible -- and steadily pour the wine into the decanter.

5. Be careful not to allow any of the sediment to find its way into the decanter. This means you may end up leaving as much as one-sixth of the wine behind in the original bottle, but the decanted wine will be free of sediment.

   Some decanting proponents suggest lighting a candle or shining a bright light as a backdrop for the process, to assist in viewing the movement of the sediment inside the bottle. With typical home lighting, however, this step is not necessary -- although it does add a touch of flair to the ceremony.

   Finally, here's the most important decanting "rule" of all: Don't allow the process to take away from your enjoyment of the wine.

Cheers . . . and happy decanting!