Decanting

Through the ages, there have been three primary reasons that decanting wine has been recommended. First, old wines that have been cellared properly often contain sediment due to the aging process. Decanting relieves this problem; second, and most importantly these days, young red wines often start off with a tannic, “grippy” structure, that can be quite unpleasant.  Decanting smoothes out a young wine’s rough edges; finally, for ambience: many feel that presenting wine in a beautiful crystal decanter adds to a beautifully set table and prepared dinner.

Young wines (typically big, full-bodied reds) benefit from decanting, although the aim is not to take the wine off its sediment (remember, there is rarely any such sediment in young wines), but rather to aerate the wine. The action of decanting itself, and the large surface area in contact with the air in the decanter, alters the wine, softening its youthful bite and encouraging the development of the more complex aromas that normally develop only after years in the bottle.

Most of Sonoma Fine Wines’ selections are intentionally unfiltered and most are unfined (passing egg whites, bentonite clay or other unsavory substances through the wine to collect solid matter), leaving in the maximum amount of flavor.  Decanting would not be necessary for reasons of unwanted sediment, but rather would be used to enhance aromas and flavors of a younger wine.  It is highly recommended, and is often the difference between having a transcendent wine experience, versus a merely okay one! Let us recommend the perfect decanter for your wine enjoyment…