How To DECANT WINE Like A Pro: 3 Things You Need To Know! (Nerd Lab)
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- Опубликовано: 5 июн 2024
- Why do we decant wine, which wines need decanting, and how do we do it? We'll answer all these questions and more in this V is for Vino Nerd Lab! The truth is that almost any wine can benefit from decanting, albeit for different reasons. The two main reasons we decant are to introduce air to the wine (technically called caraffing) and separate sediment from the wine that formed over time. Usually, young tannic wines or old wines with sediment in them benefit most from decanting, but some full-bodied whites can also! Decanting properly means emptying the bottle into the decanter, and stopping before the sediment pours in. Then you wait! Usually, an hour is a fair amount of time for a wine to open up, but it may be more or less, depending on the wine. Watch this video to learn everything you need to know in detail about decanting wine!
00:00 Introduction
00:38 Why Decant?
01:38 Which Wines Should I Decant?
02:23 How to Decant
03:08 How Long to Decant
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Vince, seems you should have Nerd Lab labs coats that we big nerds can purchase and wear when we watch Nerd Lab episodes….JP
😂😂
Or maybe just a V is for Vino NERD tie! Wide and ugly would do the trick. JP
Great stuff, Vince, thank you!
great video, super funny yet informative
Yay! Another Nerd Lab! This was fun and super informative! Thanks for another great video!!
Yay, thank you!
For (very) good champagne you can and sometimes should decant as they do need time and space to open up. Yes you are sacrificing some bubbles but they should be drunken as a very good white wine anyways. A vintage Krug often opens up after an hour or so in the carafe!
Yes, I debated mentioning this, but for brevity I decided not too. You’re 100% correct, good vintage benefits for sure. And usually the bubbles are already a bit subdued anyway in those wines, so you’re not losing too much. Love me some good Krug. Bollinger another fave!
Love love love your titlescreen. It is a science!
Thank you! I agree!
Thanks Vince, didn't realize old whites could use decanting too. Thought they were to be treated like old reds and not use that much oxygen.
Yes, especially old Chenin. Old Chenin sometimes gives me NOTHING on the nose until an hour after decanting it’s crazy!
Total Noob here. No wine cooler. How does one keep the wine at the correct temperature while decanting?
A few options. The best is to "double decant". Decant for an hour (or whatever you prefer) then funnel back into the bottle and put in your fridge until it reaches proper temperature. You could also just put the whole decanter in the fridge, but that involves more coordination with your timing, and fridge space. Check out our nerb lab on temperature for more details on how to get to proper temp without a wine fridge!
I was told to never, ever decant old wines. They've already been oxidised over the long period of time through the porous cork, so throwing the whole bottle in a decanter is just destroying it - or at the very least wasting the ageing effort. What do you think?
It can destroy very old wines, you are correct. What you do in those cases is “double decant” which is when you decant to separate the sediment, rinse the bottle, and then pour back into the bottle. That way you separate the sediment without adding too much more air.
But you would still pour immediately after doing that, right? You don't want to let it sit?@@visforvino
@@heli0s101 correct. Though once it’s back in the bottle, you do have SOME time, as it’s not being exposed to nearly as much air.
Thanks for the help! I didn't even know you were supposed to let it sit for an hour in a decanter before, I thought you were supposed to pour it in and slosh it around and bada bing it's aerated. @@visforvino
Bill nye of wine
I got a bitterly sour wine this did not work 😢😢😢
I was making fun of my friends who is decanting white wines. Boy l was wrong 😂
😂😂😂 Grab yourself some 5 year old or more Chenin and try it out, you’ll see the difference for sure!