When does a wine need to be decanted and why do we decant a wine at all.
Firstly most wines you will purchase at the LCBO do not need to be decanted, decanting involves pouring wine from the wine bottle to another container typically a glass decanter.
Decanting is a procedure to remove sediment from the wine which will create a bitter taste if left in contact also to aerate the wine allowing the wine to breathe.
The procedure for decanting is as follows:
Carefully remove the foil from the bottle; gently remove the cork and wipe the inside neck of the bottle.
Holding the decanter in one hand and the wine bottle in the other begin to slowly pour the wine into the decanter with the neck over a candle so as to see the sediment as it appears. Once the sediment appears then stop decanting.
Other wines that are sometimes decanted, very young racy reds that need aerating allowing the flavours open, there are a couple of white wines I would recommend decanting as a Sommelier white Chateauneuf De Pape and Coindrieu both need to aerate and allow the aromas open, make sure the decanter is placed on ice after decanting.
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