Dictionary of Wine Tasting
- + Ageing Premature
- + Aromas Unpleasent
- + Breathing wines
- + Brett
- + Bottle Shock
- + Buying Cellared Wines
- + Capsules
- + Clarity Brilliance
- + Colour Hue
- + Cork Borers
- + Corked Wines
- + Corked Wines Return Of
+ Decanting
- + Half Bottles
- + Lead Residues
- + Leakers
- + Loss Of Or Unsual Flavours
- + Oxidation
- + Sediment Deposits
- + Seeping Corks
- + Temperature Of Serving
- + Travel Shock
- + Ullage
- + Wine Crystals
DECANTING
Essential with all wines which throw a fine sediment, otherwise the flavours will be impaired. (See also Sediment/deposits.) Wines made for cellaring (ie. rich in antioxidants) can look lean and hard when first opened, but access by air softens and improves the texture. Even our older white and red wines (after good cellaring) are likely to benefit from decanting a few hours in advance and our young reds, in particular, can even benefit from being opened and left in a cool place or in the fridge overnight.
