3 Ways To Decant Wine (Hyper Decanter oh no!)
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- Опубликовано: 3 фев 2020
- Explore some methods to decant wine including the hyper decanting method where you put wine into a blender. It sounds crazy, I know, but it might just work.
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I decant by drinking the glass first, I then drink another, then another, then another, by the fifth “décantation” It all tastes very good.
you are wise!
Hahahaha! You must not know how to spit. We have a video for that! ;)
Wine Folly you haven’t made a lot of videos recently, why’s that?
Decantception
I actually enjoy the progression over time of drinking the wine right from the bottle and how it changes, at least for ones I've never had before. Not sure I would do that with something expensive though.
Me too! It's such a good lesson in what oxygen does to wine.
Yeah, me neither!
Hmm if you take your time and have small pours this can be a nice way to enjoy a bottle and learn.
I do too! But only with wines that I think evolve quite quickly in the glas.
I recently made the experience that some wines need an hour or more to opne up...
You nailed it by mentioning cheap wines up front. It's great from bringing up the perceived value of young, bold, cheaper wines. That was what I tried to get across when I covered the topic, anyway. Cheers!
I straight cringed when you lifted up the blender lol
Jason Burns good man!
Could you do a video on how to distinguish different flavors in the wine? I have an extremely hard time for example when smelling white wine riesling and others, all i can say is "Well, apple, maybe green maybe yellow, and some other smell, smells good" How do i learn to see for example, citrus or berries?
Loved the video keep it up!
Very informative! Very friendly for a novice like me, thank you!
Nice vid. Decanters can do marvels for some wines, but can completely ruin others, specially older ones. I used to decant everything but now i just drink it straight from the bottle (or just pour a glass and leave it for a while to get some air) except i feel it's too aggresive to the palate or the wood notes are just too overwhelming, in which case i'll use the decanter. Cheers!
Best decanter ever is a 4-cup Pyrex and a funnel. Get it nice and open and then just pour it back in the bottle if you're trying to keep up appearances.
Walter Fletcher love the pragmatism
I have a good decanter but only use it when guests come over as it gives a nice look of the wine in the decanter and helps improve the quality quicker for drinking. Normally though, I open a bottle and pour 1/2 - 1 glass full and drink it slowly while making dinner (preparing dinner is always more enjoyable with a glass of wine) and let the rest have some decanting in the bottle over time with the new introduced oxygen. Not the same as a decanter, but helps. Usually the bottle is not finished that night and it is fun to drink it the next day after having oxygen exposed to it in the bottle for that day. My good wines always hold up for 3-4 days after opening.
Question about decanting. I’ve been reading the wine folly master guide and every varietal has a yes/no for decanting (self explanatory) and also a time. Can you expand a bit on that? Is that the amount of time the wine is supposed to sit in the decanter prior to serving?
Thanks!
Nice content 😊 I alway use your book as a guide 👍
I have tried the Vitui (bubbler/gurgler method and regularly use decanturs. But if I am in a hurry I have a set of topper/pourers that bubble the wine just enough to lighten it up out of the bottle. It makes the wine more crips and allows a lot of the aroma to pop out of the glass. The toppers also look like zombies, dinosaurs, vampires, a monkey, a Kraken... etc... I am odd. Anyway. GREAT video!
I was gifted an aerator a while ago, and I love the thing! Tip: it even softens young German Rieslings!
Now, I'm gonna haul out a bottle of cheap red and my ol' blender....😄
:) lol
I'm drinking Domain de Tempier - Bandol region of Provence, France. If you have not had this, I strongly suggest you try. It is long on the palate, silky, has good acidity with nice earthiness. One of my favorites. Sante!
Tim Gargis that wine is the bomb dot com
I'm retired and largely trapped by Covid threats, so I have time to do stuff at home. I combine two approaches. That is, I pour into a large diameter decanter through an aerator. The decanter is a bit unwieldy for pouring, so after a few minutes or so, I use a 5 inch stainless steel funnel to pour the wine back into the bottle. The wine swirls in the funnel, providing, I think, a little more air. If I'm in the mood for extreme overdoing it, I repeat the aerator to decanter to bottle via funnel. We don't usually finish a bottle in an evening, and since the wine is back in the bottle, not in a decanter, I use the vacuum stoppers overnight.
Could be/probably is my imagination, but I think the aerator-plus-decanter makes a difference. Also since the wine is in the decanter only a short time, that wide decanter only needs a soft water rinse, then dry on a stand as daily cleaning (although I still from time to time wash with detergent.) I haven't tried a blender, and given the extra effort to clean and dry it, I probably won't.
Thanks for this site, the videos, and the Essential Guide (I've got it and also given them as gifts...time for me to upgrade to the big book, I guess!)
Shenanigans!!!! Love it!
Can you do something on boxed wine. How do you feel about at home wine kit like from winexpert, would you ever make your own wine from a kit
Loved this video
Your advice regarding decanters and cats is well taken. My beautiful antique glass decanter is no more, thanks to Pandora the Cat.
daver8521 aptly named... cats teach the best of us to forgive.
Newbie here. What are your thoughts on aerators such as the pump ones with a spigot? Wondering if it's worth the $85 price tag such as Aervana.
Fun and educational content; thanks. I have a wine aerator. Occasionally, I'm not even patient enough to get it out to use it. I pour the wine into the glass from about 18 to 24 inches above the glass and sometimes don't spill any wine in the process. Doesn't that aerate the wine too in a similar fashion as the aerator?
Actually, in a tiny region in Northern Spain (Basque Country) it's common to see the local white wine poured from a distance in this manner. It looks amazing and to my knowledge, I believe it helps open the wine up! Check it out: ruclips.net/video/ZyQghLv62Mc/видео.html
I'd love to see you try 30 seconds with an electric milk frother. Not as aggressive as a blender; I think its a good method.
Great suggestion!
Very Interesting!
I like last idea 👌
I do want your recommendation list for good Malbec wines!
This is absolutely crazy! The nutribullet really challenged my "I am open minded" opinion, so your reaction on sniffing it was well worth it. "it smells like I killed it!". lol
Jajajajajaj totally agree
Madeline, you ever tested the Wine Breather? It's a gasket-ed decanter that allows your to return the wine to the original bottle in the process. Just wondered about your take on it?
Found a 2016 Old Vine Zinfandel from Lodi, and they do three pump-overs during the winemaking process and I'm not sure if decanting would be necessary. What's your opinion, Professor?
Tucker Mathis pumpovers integrate oxygen during winemaking process whereas decanting integrates oxygen after wine has been in bottle a while. Zins, imo, don’t need that much, but it can help. Maybe 30 minutes?
Yesterday I had (again) an eye opening bottle of wine concerning decanting. It was a 2012 Chianti Classico Riserva that had a strange and unpleasant smell to it. The taste was pretty flat and underwhelming, too. After decanting for about an hour it was a completely different story. The smell was gone and the fruit evolved dramatically. I really enjoyed it!
Amazing! Thanks for sharing!!
@@Winefolly You're welcome 😉
Love my aerator for sure, however if I am planning ahead I like to decant.
How are you cleaning your glasses? Any residue can greatly effect flavor. Maybe use distilled water and/or wine to cleanse the glass before tasting. Also, the wine might settle into layers so gently mixing the wine might homogonize the wine and lead to more consistent flavor.
P.S. What about simply shaking the wine to decant???
An interesting experiment. However, you are calling three different decanting. Decanting is when you pour slowly from a bottle to separate and leave the settlements in the bottle. Aerating is when you expose the wine to the air as you did in the decanter and with the aerator. It has been shown that aerating can help reduce some very volatile odors. It has also been shown that the increase in oxygen is extremely small about 2-3 ppm. Blind tasting could not notice any difference! Oxygen can have an effect on various chemical reactions in the wine. However, that will take time - hours or even days. When you used the mixer you were in fact degassing the wine! What happens is the carbon dioxide leaves the wine. About 1-3 grams can be dissolved in one liter of wine. Thereby the acidity is reduced. You mentioned that the wine became more smoother!
I have the same aerator and love using. New trend for 2020 blend that wine lol
Paulo Cordeiro we should tru that. And I will definitely apologize in advance
I use my aerator with my decanter. Gives it a jump start. The aerator has a screen so if there is sentiment it catches it.
I love decanters and decant just about everything except champagne. A few hours ahead is usual. Especially with Italians. I leave the top off.
Love decanting. Sometimes musty whites.
How long do you recommend letting a wine sit in a decanter? Is it a good idea to periodically swirl the wine in the decanter as you would in a glass?
Great question! I actually made a little infographic guide for this here: winefolly.com/tips/decanting-times-a-handy-guide-for-best-practices/
Can you taste and talk about red wines made in bourbon barrels?
Truly Blessed thanks for the suggestion!
I love Cooper & Thief red blend!!!L!
Can you do the best of cheap discount wines your local package store features please. Under 10 dollars?
I find that not all aerators are created equal. I prefer the Rabbit aerator with the bigger bulb that attaches itself to the bottle better than all the other aerators that I have tried. The Venturi included. It gets the flavours going much quicker without killing too much of the structure of the wine.
I think I figured it out. You pour blended wine, through the aerator, into the decanter! Boom! turns menage a trois into Caymus!
hahahaha this is great.
My dog was very concerned about my audible groaning watching you blend the wine 😂 I love my decanter but it's such a pain to clean
I just drink it no need for all of this. I enjoy it either way. Could you try the apothic wine next I want to know if its sweet
Angel Arcade it does have some “residual sugar” true. But not as much as some!
What about decanting sparkling? Sometimes bubbles are just too explosive for me...
Mat Dubé certainly Method Traditional can be decanted. Especially if it’s reductive
What am i drinking is some kosher wine some bin tonight?
what happens if you run the wine through the aerator more than once? is the decanting effect multiplied?
Matt Didier I sometimes double decant, ie. Pour into the decanter, swirl a bit, then back into the bottle. Dump any sediment in the bottle obviously. This can really help some younger wines that are “tight”. Or also aerate and open wines that seem a bit flat or close if just decanting isn’t quite enough.
Matt Didier yes!!!
Is decanting primarily only for red wines, or should you do i't with white as well?
yep. true.
@@Winefolly I'm sorry. True for which part?
There's a 4th method: pour a glass of wine, cap the bottle, and give it a shake. I've never actually done this, though.
Chris Miller ah yes! The “Molly Shake” !
Decanting is about surface area and aromatics. I don't many wines over $15 so often I rely on decanting to do the trick. Often it does bring out the best in a bottle.
Now I cannot stop thinking of a praying mantis when you use your hands after seeing your post on insta 😂
Would you kindly let me know your thoughts on the Slow Ox method?
Buddy Blue slow ox (for those who don’t know) is something someone on wine berserkers forum mentioned a few years back. Basically, old wines are fragile so they open bottle and leave it upright for an hour or more to slowly integrate it with today’s air. (It would be the equivalent of putting the whole goldfish bag into the tank before letting it out.). Anyhoo, For some old wines, this is a very good idea. Conceptually, I really like it, but not sure how to scientifically test how/why it’s better. Still! Fan!
@@Winefolly what is considered "old"
I've had quite a few wines that tasted so much better 24 hours after opening the bottle. And other bottles that were delicious within an hour of opening, but undrinkable the next day.
Chris Miller truth.
I have not tried the blender thing...but no thank you. I'll take your word for it. One doesn't need to be a wine snob to see how patently absurd it is. I have used traditional decanters and have arrived at the point where I just decant my wine into a glass and enjoy it. Swirling the wine in a glass does plenty enough to oxygenate the wine. Sometimes I think wine people are very much like audiophiles. In the audio world people will say they hear big differences with tiny, even inconsequential system changes because they expect to hear them -- not necessarily because there are big differences. And so I think it goes with some wine drinkers. In my experience the aroma and flavor of wine changes far more as it warms up in the glass from the time it is poured than anything a decanter will ever do on its own. The only kind of testing that is valid to me is double blind. There is just too much expectation bias when someone conducts a "test" where they know all of the parameters and variables of the test in advance, and they are the person controlling them. That isn't science. As for my decanter, it is relegated to those rare occasions when I have a bad cork that wants to make a mess of my wine. I think the last time I used it was a year ago.
so do you do all this spitting and turn around and chug it? lol. seriously. Or should I just get a magnum and spit the first half of it from my decanter. :p
Your next wine should be Assyrtiko, as you covered on Instagram a few posts ago. :)
Kontrast god I just had a nykteri that made my heart sing. Agreed. We’re going to have to figure something out
Sorry for the double post yet I want to know if the wine loses any alcohol content after decanting.
Hahaha I've been asked to blend wines in service 😪
I should save this video to share them
I don't know whether to laugh or to cry. or both.
Absolutely ludicrous.......
You hit "ludicrous speed"....🤣🤣
Spaceballs reference for those interested btw.
The Rookie, Wine and Whiskey Enthusiast xactly!
I saw the hyper decanting thing in Succession and thought it was a joke!
Hmm.. the Magic Bullet could solve my problem of only owning one decanter when I host wine industry parties where I need to have 18-20 bottles open.. hmmmm...
Woodinville Wine Blog holy moly....!
What about hyper decanting and then letting it rest for 15 min
Wines under 6$ needs to be blended with "french-press" - to not stain the decanter :))
HAHAHAHAHAHAAhahahaha
Here in 2020, I am still slightly embarrassed by my 2014 bottles as being somewhat youngish.
Super movie
I think you zapped that wine way too long in the blender maybe that's why it turned to play dough . I have tried the hyper decanting before but it only took a short zap from the blender like less than a second and it made the Trader Joe's wine taste better. If you got some cheap wine a couple of pulses from the blender opens it up nicely
SpeedDeviL highly likely!
Glad to see your into juicing!🤪🤪🍷🇨🇦
2014 is 6 yrs ago.... where has all the time gone
John Tan now this is the REAL point!!!!
Check out o2wine.ca Most aerators don't work because there is not enough time in the aerator mixing the air...
Has cats.
The wine hasn't been in that bottle for 6 years. 4 at most.
Rockefella likely true! In fact I was thinking about that when I said it. Albeit, it doesn’t stop the fact that those grapes haven’t been on a vine since 6 years.
Every time i see someone open a bottle of wine sealed with cork, i think, what a waste of cork, go stelvin. Join the 21st century everyone.
anyone else use a battery powered milk frother?
Hi I’m Medeline and I’m an alcoholic!
You don't hyper decant??????
Puckette?
It's like a little Puck. It's a Puck-ette.
That is why you don't blend wine
What the hell are you doing why would you buy wine and then just spit it out that does not make any damn sense
Lols stop acting like u are a pro... just ridiculous
Double One Colour Centre I challenge u!! You don’t even know! Oh wait. I don’t have time right now. Too busy building the future. Still, I like the idea.