Why do we need a decanter and aerator: equipment for wine connoisseurs. What is a decanter: a decanter for wine with a touch of chic How does a wine decanter work

It is known that the taste characteristics of alcohol-containing products largely depend not only on the quality of the raw materials used and the subtleties of the manufacturing process, but also on the method of supply. To allow the wine to fully reveal its best qualities, experienced sommeliers use special techniques in their work with the use of various accessories. One of the main ways to improve the organoleptic properties of alcohol is decantation - the slow pouring of liquid from a bottle into a special glass vessel. Consider what a magical decanter for wine is and how to choose the right one depending on the type of drink.

Purpose of the accessory

Many connoisseurs of noble wines are interested in the question of what a decanter is and why it is needed. In fact, this is a kind of elegant decanter made of food glass, which has special form and a certain ratio of sizes in its narrow and wide parts. A special container for serving alcohol began to be used at the dawn of winemaking, when they noticed that pouring a product from a barrel or bottle can significantly improve its taste, color and smell. Now the main goals of decanting include the following:

• suspension removal and;
• additional oxidation of unripe grape fermentation products;
• aeration or weathering, allowing the liquid to be saturated with oxygen;
• giving the process of serving alcohol a special elegance and aesthetics.

Wines for decanting

Not every drink is designed to perform a transfusion ritual. The following products can be safely decanted:

• young grape nectars to get rid of sediment;
• ripened red and white wine for oxygenation;
• excessively tart fermentation products of red grape varieties to soften the taste;
• filtered white wines for extra airing;
• some sparkling drinks to remove excess gases and stabilize.

There is no point in carrying out the procedure for cognacs, liqueurs and inexpensive wine products that have undergone tough processing and filtration before bottling.

Important! Decanting aged rare white and red wines can lead to their destruction and a significant deterioration in taste characteristics.

How to choose the shape of the decanter

In the process of desludge or aeration, the shape of the decanters used plays an important role. Consider which vessel to choose for each type of decanted liquid.

To improve the properties of the drink during decantation, the following rules must be observed:

Accessory care

In order for the decanter for serving wine to serve for a long time and better help to reveal the character of the drink, it should be properly looked after:

• washing is carried out only by hand, without the use of a dishwasher;
• it is forbidden to use dishwashing detergents with a pronounced odor, which can be absorbed into the walls of the vessel and spoil the properties of alcohol when served;
• for better cleaning, it is recommended to use thin silicone brushes with a long thick pile;
• it is necessary to dry the containers in a vertical position or at an angle, putting on a special pin;
• before serving, the glass surface must be carefully polished with a linen napkin;
• when a dark coating appears on the inner walls, it is recommended to clean the decanter with a mixture of table vinegar and any cereal (rice, pearl barley, buckwheat).

Young wine should not be drunk immediately. The drink needs to be brewed to get rid of tannins and fully reveal its bouquet. The uncorked bottle needs to be kept in the air for 10 to 12 hours. But there is a vessel that helps the drink reach the desired condition much faster. It is called a decanter for wine or carafé.

Device Features

Wine in a transparent vessel looks attractive and decorates the festive table. But not for the sake of aesthetics, sommeliers pour a noble drink into a fancy decanter. The decanter is used for several specific purposes.

• Mature wine, the aging period of which is not less than 7 years, is cleared of tartar and sediment.
• Young wines oxidize on contact with air and are freed from tannins. The taste of alcohol becomes pure and less tart.

Thanks to the decanter, you do not have to wait long for an open bottle to infuse. Fine spirits can be consumed almost immediately. But if a young drink is decanted, then it should be kept in a vessel for 2-3 hours.

For which wines is it used

The only wine that is forbidden to decant is rare. His chemical composition too complex and pouring into the vessel in question can completely spoil the taste and aroma of alcohol.

Any other drink can be kept in a carafe:

• white wine becomes even softer and softer;
• red reveals fruity flavors that smooth out tannins;
• matured brightens and gets rid of tartar.

Alcohol in a special vessel becomes richer and cleaner. You can conduct an experiment - pour half a bottle of wine into the device, and then pour the drink from different containers into the same glasses. Alcohol from the bottle will be more sour and tart.

How to decant alcohol

The decanterization process depends on the type of drink. Ripe wine is poured into a vessel with a narrow neck. It is poured slowly and carefully. During the process, a lit candle is held near the neck, the fire of which indicates the approach of wine sediment.

Young wine is infused in a vessel with a funnel-shaped neck and a wide bottom. The drink is poured sharply so that it is enriched with oxygen as much as possible. The wine is left in the carafe for three hours. During this time, it will get rid of excess carbon dioxide and soften the taste.

There are several nuances that should not be overlooked.

• The vessel must be clean, free of dust and fingerprints on the walls.
• Before the procedure, it is worth rinsing the decanter with a small amount of wine.
• For white wine do not use a narrow vessel.
• For a young drink, a classic decanter is chosen - with a wide bottom.
• The level of the poured alcohol must be below the narrow part of the decanter.
• Not all wines mature after 7-10 years of aging. Bordeaux wine, even after 11 years, remains young and is decanted in a wide vessel.

For mature alcohol, the shape of the decanter does not matter. Therefore, you can use any fancy vessels that Riedel likes to produce.

Care rules

In order for the vessel not to lose its properties and look beautiful on holiday table you need to take proper care of it.

• For washing, colorless and odorless products are used.
• You need to wipe the glass with a soft cloth, which you need to constantly change to a fresh one.
• It is not recommended to wash the vessel in the dishwasher. Although there are inexpensive firms whose goods the dishwasher will not spoil.
• Dry the carafé in an upright position, neck down. Water must flow freely from the vessel.

If with inside plaque appeared on the walls, then you can clean it with vinegar and rice grains. In the process of cleaning, the decanter must be gently rocked, allowing the rice to delicately clean off the cream of tartar. After the procedure, the carafe is washed with boiled water and dried in an upright position.

How to choose

If carafé is bought for aged wine, then its shape does not really matter. You can buy a vessel in the form of an animal or a fancy labyrinth. For young wine, the decanter should have a classic shape. But young wine can also be decanted in a long, curved carafe.

Before buying, it is worth inspecting the vessel:

• it should not have chips and cracks;
• its throat is narrow, sometimes funnel-shaped;
• the vessel is clean, without stains and dust;
• it has no seams, its surface is smooth.

• special brush;
• drying rack;
• drop catcher;
• funnel for pouring liquid.

If the vessel is considered as a gift, then you can take a model with decor.

You should not buy carafes of unknown companies and in dubious stores.

Popular firms

Decanters interesting shapes manufactured by Riedel. This manufacturer produces carafes in the form of a dragon, a snake, and even a mail horn.

Particular attention should be paid to the Eve decanter. It is made by a master glass blower, and each vessel has its own unique shape. The HORSE model of the same manufacturer is made of lead crystal and decorated with the silhouette of a horse's head.

Spiegelau makes beautiful classic carafes. They will help improve the taste of a young red or white drink. Made from crystal glass.

The German company Vivo produces crystal glass decanters, which are distinguished by their beauty and durability. These are simple models that are suitable for storing wine or other drinks.

Decanters are also used in the production of wine. But they are different from those that are put on the table at home or in a restaurant. These are industrial machines that clarify the drink and process the sediment. The Flottweg decanter, which operates in automatic mode, is widely used.

At the time of the birth of winemaking, an exquisite drink was sold in barrels, so it was often served in earthenware jugs for a feast. For the nobles, serving grape nectar in a simple dish was considered bad form, in view of this, glassblowers made an elegant glass decanter for wine, where the drink could acquire a special color and taste.

What is a decanter and what is it used for?

A decanter is an aesthetic vessel that got its name from the process (decantation) of pouring wine from a container where it was stored into a serving container. This procedure is simple in nature: achieving the purity of the drink without sediment and saturating it with oxygen from the air. In general, decanting means a chemical action in which a solid is separated from a liquid in a certain amount of time by draining the solution.

A decanter can be seen in a restaurant where it is customary to pour a drink from a bottle into a crystal decanter. Today, many perceive the vessel as a hallmark of a fashionable establishment, although, in fact, it is more serious. Restaurant etiquette aside, decanting wine involves:

1. Aeration. The process of natural ventilation of the liquid, which appeals more to young wine, which has not yet had time to open up and show all its taste characteristics.
2. Removal from sediment. If this action is not carried out, the drink can give bitterness and viscosity when swallowed.

Which wines need to be decanted

Each grape nectar has its own character, so it is necessary to carefully study all the characteristics before decanting the wine. A young drink must be subjected to such a procedure, then it will become more delicate and velvety in taste. When buying wine in the liquor department of a supermarket, you don’t even have to think about decanting it. Often, such drinks in production undergo the strictest filtration, which eliminates any sediment.

Initially, you need to pay attention to wines with an exposure of 2 years. These include such collections of red varieties as Grenache, Shiraz, Cabernet Sauvignon, Malbec, Bordeaux, Tuscany. During this time, the nectar has time to be saturated with oxygen and give a crystalline precipitate. It is recommended to take a decanter for mature wine with a narrow neck and leave the wine aperitif there for a short time so that the air does not spoil the taste.

Connoisseurs of white wines need not worry about sediment, as the drink flaunts in bottles already without it. At most, you can use the aeration process to fill the nectar with lightness. Things are quite different with rare outlandish wines. They are so sensitive to oxidation that they are not recommended to be poured from a bottle into a decanter. Such divine drinks include age varieties Pinot Noir from Burgundy, Nebbiolo from Piedmont.

How to choose a vessel for wine

The shape and color of the decanter are varied, and are important not only for an exquisite presentation, but also for preserving the taste of the nectar. For example:

• A decanter for wine that has not yet opened up will have a wide bottom and an elongated spiral neck. This structure will allow the drink to come into maximum contact with the surface with air, getting rid of excessive viscosity. Getting into the neck, a thin stream will be even more saturated with oxygen, which will give you the opportunity to feel all the purity of taste.
• For a drink from white grapes a vessel resembling a ball is ideal. Wine liquid will get rid of sulfur dioxide, which is often used in industrial winemaking. By choosing a transparent glass decanter, guests can see the play of iridescent colors at the table. Also, masters of wine affairs recommend immersing the jug in a container with ice before serving the drink to the table.
• For mature aged wine, the decanter is a real work of art! This is because such a vessel is more a form of self-expression for a noble drink than a quality check. Rare wine undergoes aeration even at the stage of maturation in the bottle, so experienced sommeliers pour the nectar into the decanter just before serving it to the feast. The aged wine decanter helps to control the purity of the drink before pouring into glasses, leaving sediment at the bottom.

Where to buy and how much

Wine connoisseurs will be pleasantly surprised by the cost of a decanter, which varies from 225 to 5800 rubles. It all depends on what material you want to purchase a carafe from. Crystal decanters will cost an order of magnitude higher than ordinary glass ones. The form matters too. True, the classics never go out of fashion, therefore, by going to a specialized store or website, you can pick up the decanter that you have always dreamed of.

How wine is decanted

Decanting is not a complicated process, but it requires accuracy in execution. First you need to rinse the vessel with a small amount of drink so that the walls are saturated with wine aroma. Wait for the wine to trickle from the bottle into the decanter. At the end, soak the drink for a couple of hours and only after that serve the divine drink to the table.

What does a wine decanter look like?

This is a special decanter that will suit any style of table decoration. Shimmering in the fire of candles with orange, yellow, pink and pomegranate hues, the vessel will create an atmosphere of comfort and mystery in the room. If you choose a sophisticated model of a decanter with an elongated neck, you will not only experience the pleasure of your favorite drink, but also get aesthetic pleasure looking at an exquisite vessel.

Classical

Modern

Wine needs to breathe. Ideally, if it will breathe in a decanter. There are several basic decanter shapes designed specifically for a particular type of drink. We understand the forms of the decanter and the intricacies of serving wine.

• 1 of 1

On the picture:

What is a decanter for?

Decanters are made of glass or crystal, but this does not mean that their variety depends only on the shape of the vessel. There are decanters with painting, engraving or metal, often silver, overlays.

In the photo: Tray Pm 03799 from the Eichholtz factory.

Let the guilt breathe! A decanter (from French Decanter - to decant, drain) is a wine decanter for aeration (oxygenation) of wine. After the bottle has been uncorked, most varieties of wine require a short respite: poured 20-30 minutes before serving into an open carafe, the wine "breathes", changing its properties. Connoisseurs say that the taste of wine in the decanter becomes brighter.

Draft - no! Unlike bottles (where mostly dark or colored “bottle” glass is used), a wine decanter is made exclusively from clear glass, crystal and crystal. A decanter allows you to carefully pour wine into glasses, controlling its purity and getting rid of sediment - the main problem of aged wines.

• 1 of 1

On the picture:

Manufacturers include decanters—often handmade—in some wine glass collections. different varieties. They allow you to control the sediment in aged wines, and the young wine to be saturated with oxygen.

How to choose the right decanter?

What does the shape of the decanter say? The shape of the vessel directly depends on what kind of wine it is intended for. For young wine, it is recommended to use a decanter with a wide bottom and a funnel neck, a decanter for aged wine - with a spherical bottom, so it is easier to get rid of sediment in a noble drink. Decanter in the form of a vase or amphora is designed for rose wines. For white and rosé wines, carafes are usually made with a lid - such varieties are not supposed to breathe too much.

Comment on FB Comment on VK

Also in this section

The most important working tool of any cook - a knife - is selected according to certain rules. Chef Alexander Ermakov talks about the types of knives, the quality of steel and the correct sharpening?

A beautiful service can be passed down from generation to generation. Or you can buy a set of simple but cute dishes and enjoy using it at least every day. What to look for when buying?

Buying a ready-made set of knives is easier than collecting the necessary inventory one by one. What knives should be in the minimum and advanced sets? What can you do without, and what will you absolutely need?

Summer. Asphalt melts, young ladies bare their shoulders and knees. The interior also wants to be freed from excess textiles. We have collected some inspirational ideas for you - how to set the table without a tablecloth.

These knives have not yet entered into widespread use. And meanwhile, with some tasks they cope better than steel. What can and cannot be cut with ceramics, how to care for it and from whom to buy?

The most sought-after accessory: for centuries, the candlestick was indispensable in everyday life, today it is indispensable in the interior - it is given its due by designers, consumers and antique dealers.

Modern candlesticks and candelabra are used more often for interior decoration than for their intended purpose. Let's take a closer look at what products are currently on sale.

The knife, without exaggeration, can be called the very first cutlery. Usually we use one device during a meal, but according to the rules of etiquette, each dish should have its own knife.

Pepper and salt shakers are not only functional products, but also decorative elements of the dining table. They make the taste of the dish more expressive, and complement the serving. What is the history of these items?

Do you want to create a festive mood, surprise your loved one? Have breakfast in bed. Beautiful serving, properly chosen stylish and practical table will help you with this.

The first mention of spoons was recorded as early as the 3rd millennium BC. e. Since then, there have been a great many of them. Sometimes it is not easy to understand what this or that variety looks like and where it should lie on the table.

The fork became a cutlery much later than the knife and spoon - in the 9th century. But they began to use it actively only from the 17th century: it was believed that eating with hands and a spoon is much more convenient. Now the fork has become

eternal question"what to do with an empty wall?" It is easy to solve if you have beautiful dishes in your house. Hang your plates on the wall! It is not at all necessary to bring souvenir saucers with views of the city from the trip.

In stores you can find dishes from various materials. Each type has its own advantages and disadvantages. What is the difference between faience and porcelain dishes, and what is the advantage of ceramic products over porcelain?

In fine restaurants gravitating towards aristocracy, you may have seen how a sommelier serves wine to guests after pouring it from a bottle into a special decanter. Among experts, this procedure is known as decanting, or decanting. Today we will find out what decantation of wine is - an indispensable element of serving a drink or simply a beautiful tradition.

The decanting process consists in slowly pouring the drink into a special carafe (decanter) in order to saturate it with oxygen and separate it from the sediment. Expensive red wines (rarely white ones) accumulate sediment after several years of aging. This is a sign of really high quality (for example, a grape variety such as Cabernet Sauvignon can deposit an impressive amount of sediment), as it indicates that the drink has not been over-filtered and has not lost its former aroma.

On a note! Today, there is no consensus among winemakers regarding the purpose and purpose of decanting wine. In addition, even what kind of drink should be served in a decanter, and which can be poured directly from the bottle, remains controversial.

The custom of decanting wine originated a long time ago - several centuries ago, when glass vessels were a luxury. In those days, wine was stored and sold in barrels, and in view of the fact that only wealthy people could afford such a purchase, the drink was served to the table beautifully, in exquisite vessels. The transfusion ritual did not have a clear sequence, however, it took root and survived to this day. Later, when glass bottles were already in use, the drink, according to the rules of good manners, was still served in decanters.

What wines are decanted?

As noted above, mainly red wines are subjected to decanting. Although some varieties of white wines, "saturated" with oxygen after this procedure, can truly reveal their exquisite bouquet. All wines are different, and the need for decanting depends not only on age, but also on the grape variety used in the manufacture, the place of collection and the quality of the drink itself. For example, young wines (not only red, but also white, rosé, individual ports, champagne and Madeira) can do without it. Furthermore, for drinks made from grenache or pinot noir, decanting can even hurt, because due to an excess of oxygen, they lose their freshness and aroma. But old ports and wines from Bordeaux must be decanted due to sediment.

Another reason wine is decanted is sediment, which not only spoils appearance drink, but it can also “creak” on the teeth. The decanted drink is clean, it does not contain sedimentary particles that form in some bottles.

On a note! By the way, the sediment itself is absolutely harmless, and in red wines it is even a kind of indicator of high quality.

Cheap “store-bought” wines that have neither taste nor aroma do not need aeration, because, in fact, there is nothing to disclose here. Although it is worth noting that today there is a trend towards a decrease in filtration: even in the middle price range there are wines that have not been filtered (Australian, Chilean). You can determine it by the inscription non foltre or unfiltered on the label.

Video - Why wine is decanted

Wine decanters

Despite the great variety, all decanters can be divided into two large categories (everything else is just the result of designer fantasies).

1. Decanter for wines requiring intensive aeration. Such vessels have a narrow high neck and a wide lower part. Due to the sharp narrowing in the middle part, the entire spectrum of aromas is stored until the drink is served to the table, and the large area of ​​contact with air allows the bouquet to open up in the best possible way. Usually, decanters of this shape are used for young wines that have not fully developed.
2. Decanters for old, noble varieties that do not need aeration(it occurs through the cork during the exposure period). In this case, the contact area does not play a special role, so the forms for aged drinks can be very diverse: amphorae, traditional decanters, "ducks", etc. When transfusing elite expensive varieties, it is necessary to use a vessel with especially smooth outlines so as not to damage the fragile structure drink (the latter may “exfoliate” and not demonstrate the bouquet achieved during aging).

Regardless of its shape, the decanter must be made of high quality crystal glass. The most famous manufacturers of decanters are Riedel and Spiegelau. Vessels from Riedel (Austria) are real works of art that are intended for aesthetes and true professionals.

And the Spiegelau company from Germany has been manufacturing glasses and decanters for over 5 centuries. Spiegelau products include a huge number of items and, more importantly, are available to a wide range of consumers. Thanks to this, even a novice winemaker or just a drink lover can decanting wine at home.

Video - Decanter Riedel, 1370 ml

How wine is decanted: detailed instructions

First, let's talk about some wines that curdle slightly after opening the bottle. For example, Piedmontese barolo containing a large number of tannins, for several hours does not show its taste richness, which means that, apart from irritation on the tongue, you will not remember anything else. But after a while, the bouquet begins to manifest itself, becomes stronger, and, in the end, you are enveloped in aromas of strawberries, truffles and violets mixed with autumn leaves.

Before decanting wine, you need to prepare everything you need.

On a note! The last point is optional, although many people use a candle when decanting red wine. The fact is that its (candles) light allows you to see at what point the sediment will approach the neck of the vessel - evidence that the transfusion should be stopped.

At least a day before serving, a bottle of wine is placed horizontally so that the sediment sinks to the bottom. This will make it easier to separate.

Step 1. First, the crystal vessel, with which the wine will be decanted, is thoroughly washed and rinsed with hot water.

Step 2 Immediately before decanting, the sommelier shows the client a bottle, announcing three positions - the manufacturer, the appellation and the year of collection.

Step 3 The capsule under the ring is cut off, the neck is slightly rubbed, after which, using a lever corkscrew (the so-called sommelier's knife), the cork is removed approximately ¾. If the drink is aged, then the capsule is recommended to be completely removed in order to be able to see the sediment. At the end, the cork is carefully removed by hand, and this must be done in such a way as to avoid the characteristic pop.

Step 4 The cork is inspected, after which it should be smelled and determined if there is a “cork smell”. Then the cork is placed on a special saucer, which is placed on the client's table. Immediately after removing the cork, the neck of the bottle is wiped again.

Step 5 When the bottle is uncorked, the drink should be tasted in order to:

• determine if it needs decanting;
• make sure it is of high quality;
• find out if the serving temperature is correct.

Step 6 Now you can start decanting the tasted wine. The decanter is taken by the bottom or neck. When pouring a drink into a vessel, care must be taken to ensure that the sediment remains in the bottle. The procedure is carried out in one long movement, while the neck of the decanter should be above the light (candle) so that sedimentary substances can be monitored. When they get close to the neck, you need to stop. Decanter rotates clockwise

The duration of the procedure depends on the degree of exposure, although on average it is no more than 15-20 minutes.

On a note! If a young wine that has no sediment is decanted, then many sommeliers still light a candle for beauty. You can not extinguish a candle in the room where the client is! Otherwise, the pungent odor resulting from this will prevent you from fully enjoying the drink.

Video - Decanting wine

By the way, in expensive restaurants, sommeliers tell customers whether it is necessary to decant a particular type of wine, and also tell them how long before serving this procedure should be performed. If necessary, they decant the drink right in front of the client.

As a conclusion. Once again about the need for decanting

Let's pay a little more attention to the discussions among the masters of the wine business regarding whether it is necessary to saturate the wine with oxygen. Proponents of decantation are sure that the “dose” of oxygen helps the drink to fully open up, become more alive. If after opening the bottle the taste seems inexpressive, then why not saturate the wine with oxygen and check whether it has really opened up?

But the opponents of the procedure believe that due to decanting, the wine quickly loses its taste, and to saturate with oxygen, it is quite enough to rotate the filled glass a little. Moreover, it is much more interesting to watch how the taste of the drink is revealed right in the glass (during aeration, these phases can be missed).

That's all. Drink alcoholic beverages correctly and - more importantly - do it in moderation! Good luck!