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!
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.
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
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!
Love love love your titlescreen. It is a science!
Thank you! I agree!
Yay! Another Nerd Lab! This was fun and super informative! Thanks for another great video!!
Yay, thank you!
Wow, right to the point. Great vid thanks
Great stuff, Vince, thank you!
great video, super funny yet informative
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
Thanks!
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!
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!
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
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 got a bitterly sour wine this did not work 😢😢😢
Bill nye of wine
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!
Let’s de-cyaannnt a wine. Jesus in Europe we just decant them or drink them