This is a very hotly debated topic in the world of wine, John! Enjoyed learning successful tips and tricks about decanting different types of wines! Once again, l appreciate your time and effort in sharing your experience & knowledge with us! 💫 Cheers John! 🍷🍷
You speak so articulately, almost poetically about decanting. W are into hiking now, my husband and I decided to give up wine for good. I am going to give our decanter to a neighbor. I wish I could attach your teaching to a decanter itself.
I just recently purchased a decanter that allows for double decanting and tried it out with a quality single vineyard 2018 vintage Argentinean Malbec that I had already finished 10 of the 12 bottle case over several years and after 30-45 minutes in the glass absolutely changed my opinion of this wine completely , it was like drinking another Malbec and vintage the improvement was absolutely amazing , so yes a through decanting of a quality Malbec will bring out the very best that the wine has to offer !
This is a very insightful post on decanting wines. I particularly enjoyed the part you talk about the 1991 experience with the Cab. I realized you forgot to mention about having Champagne while waiting for the wine to decant, but, then, you caught yourself! 😅! This is a very important topic for wine enthusiast like myself. Thank you, John for this detailed explanation. Cheers! 🍷🥂
Great video. When it comes to letting wine open in the glass one potential problem arises. Unless you're tasting in a cellar or other temperature-controlled environment the wine can warm a little too much. A minor issue to be sure, especially if you've already poured a full glass, but something to be mindful of.
Thank you. Yes, that is an excellent point. That happens with some whites I decant as well (e.g., Aubert Chardonnay). Sometimes I'll put the entire decanter in an ice bucket to try to prevent it from getting too warm.
Great decanting suggestions, John! 💫 It's amazing what a little air can do to bring out the best flavors of a wine that's been trapped in its bottle. Enjoyed learning how and why's decanting and aerating a bottle of wine the right way! Thank you SO much for sharing this wonderful video! Cheers John! 🍷🍷
Such a great video, John! I appreciate all of the information you shared. Queries were answered and methods I've used, but was unsure of, were confirmed. I keep an ongoing list of second day wines and open these when I know only a small amount will be consumed on the first day. Thanks so much!
This RUclips video about decanting and aeration was extremely interesting and educational. The subject is very complex and John did a terrific presentation to help demystify the enigma. Five star review: ***** Cheers and Thank-you, Wayne
I enjoy Zalto and JR X RB glasses for tastings. If I don’t need a photo or video of something and am just having a glass, I’ll just use something standard I can run thru the dishwasher.
Lot's of great info, thanks. I am not sure about pouring wine back into the bottle though if you think it has aerated too much. By pouring it back it will absorb even more oxygen - it might accelerate the process. Once it has aerated too much I believe there is little you can do since enough oxygen is already absorbed that will continue to react with the wine over time (chilling may slow the process though).
Sometimes we cover the decanter to try to slow down the process. This situation rarely arises for me since I am careful not to decant bottles that may fall off quickly.
Question: I understand decanting, pouring the bottle into a larger vessel and letting it “sit/breathe”, for a 30/60 mins or so, but does swirling/agitating the wine while inside the decanter speed this process up? seems like it certainly would, I’ve yet to hear anyone recommended this ~ the other question I always have is, when wine is in the decanter, only the top horiz surface of the wine is exposed to air, wouldn’t swirling every 5/10 minutes be advantageous? same concept as the “punchdown” process ~ thx 😊
Excellent question! Yes, swirling definitely helps. In fact, when I'm in a hurry, I'll pour the wine into one decanter and then pour it into a second decanter and go back and forth that way for 5 plus minutes. That definitely accelerates the process! Comes in handy when you open a bottle at the last minute.
I’m surprised that decanting can hurt older wines. I assumed that, for example, a Bordeaux from 1950’s would need 5+ hours decanting since it’s spent so long inside a bottle and is reduced and powerful.
An older wine may require a decant to remove sediment; but even for that I prefer to pour it directly into the glass to remove the sediment. With older wines there is a huge risk that they will fade with air, so they often need to be consumed quickly. They tend to evolve vary rapidly and many fade within an hour. Cheers!
That’s the beauty of reds though. If you enjoy them properly, it’s a freaking ritual that requires planning ahead. Honestly, if I just feel like having something quick then I open a nice white wine, but if I do red, I am definitely gonna give it the time required to be enjoyed as best as possible :) . Do you think it’s possible to over decant relatively young wines though ? (Between 3 to 8 years old) Some wines I have to say I felt like the aromas sort of faded away after 2-3 hours of decanting rather than enhancing them.
I definitely think that certain red wines that are more delicate could fade with too much air, especially some closer to 8 years old. But many Bordeaux or Napa Cabs or Guigal would be fine. Some are even better the next day.
Do you plan simply open a bottle, let it sit for a minute, and recork it in order to get a bit of oxygen into a bottle you plan to have the next day or so?
@@AttorneySomm will definitely give them a shot though. My wife and I have really developed an appreciation for Bordeaux- both left and right bank and every napa cab we try just tastes like vanilla extract unfortunately because of it.
@@rgiamboi Thank you. Yes, Bordeaux is such a tremendous region for value now. I visited Napa last fall and was encouraged that many producers are dialing back the amount of new oak.
@@rgiamboi Yes, that one definitely fits your description perfectly. I tried a 97 Caymus SS recently and it was quite good. They don’t make them like that anymore.
Well if you had all the time or the patience to do all this. There are aerators that prove the do all this in a fraction of the time. I guess the dogma still needs to open its mind and try.
![Lil Uzi Vert - Chill Bae [Official Music Video]](http://i.ytimg.com/vi/D7F42F_JM3U/mqdefault.jpg)
This is a very hotly debated topic in the world of wine, John! Enjoyed learning successful tips and tricks about decanting different types of wines! Once again, l appreciate your time and effort in sharing your experience & knowledge with us! 💫 Cheers John! 🍷🍷
Cheers, Joy! Thanks so much for watching and your kind feedback! So glad it was helpful. 🍷🍷
You speak so articulately, almost poetically about decanting. W are into hiking now, my husband and I decided to give up wine for good. I am going to give our decanter to a neighbor. I wish I could attach your teaching to a decanter itself.
Thanks very much! Appreciate the kind feedback!
Thanks as always for the great info John. Definitely an important topic. All the best 🍷😎
Thanks, Doug! Very glad it was useful! Cheers!
I just recently purchased a decanter that allows for double decanting and tried it out with a quality single vineyard 2018 vintage Argentinean Malbec that I had already finished 10 of the 12 bottle case over several years and after 30-45 minutes in the glass absolutely changed my opinion of this wine completely , it was like drinking another Malbec and vintage the improvement was absolutely amazing , so yes a through decanting of a quality Malbec will bring out the very best that the wine has to offer !
Thanks for weighing in! Yes, it can make a huge difference!
This is a very insightful post on decanting wines. I particularly enjoyed the part you talk about the 1991 experience with the Cab. I realized you forgot to mention about having Champagne while waiting for the wine to decant, but, then, you caught yourself! 😅! This is a very important topic for wine enthusiast like myself. Thank you, John for this detailed explanation. Cheers! 🍷🥂
Thanks very much, Gina! Yes, I had to add that later! Such an important strategy! Glad you enjoyed it! Cheers!
I thought the Champagne bit was a nice trick.
Great video. When it comes to letting wine open in the glass one potential problem arises. Unless you're tasting in a cellar or other temperature-controlled environment the wine can warm a little too much. A minor issue to be sure, especially if you've already poured a full glass, but something to be mindful of.
Thank you. Yes, that is an excellent point. That happens with some whites I decant as well (e.g., Aubert Chardonnay). Sometimes I'll put the entire decanter in an ice bucket to try to prevent it from getting too warm.
I have to start decanting more. Great Video! 🍷
Thanks very much! It can really help!
Great decanting suggestions, John! 💫 It's amazing what a little air can do to bring out the best flavors of a wine that's been trapped in its bottle. Enjoyed learning how and why's decanting and aerating a bottle of wine the right way! Thank you SO much for sharing this wonderful video! Cheers John! 🍷🍷
Thanks very much, Joy! Completely agree! The air definitely improves many wines! Happy Friday!
Such a great video, John! I appreciate all of the information you shared. Queries were answered and methods I've used, but was unsure of, were confirmed. I keep an ongoing list of second day wines and open these when I know only a small amount will be consumed on the first day. Thanks so much!
Thanks so much, Jana! So glad you enjoyed it! Truly appreciate the kind feedback! Cheers!
This RUclips video about decanting and aeration was extremely interesting and educational. The subject is very complex and John did a terrific presentation to help demystify the enigma. Five star review: ***** Cheers and Thank-you, Wayne
Thanks very much, Wayne! Truly appreciate the kind feedback. Very glad it was helpful! Cheers!
Thank you for making this video!!! 🙏🙏🙏
My pleasure! Glad it was helpful! Thanks for watching and the kind feedback. 👍🍷
Great advice, thanks John. Is there any concern that the alcohol in the wine will evaporate during a long decant?
Thanks! Even for wines like a young SQN or Guigal La-La wine when we decant it 6-8 hours we have not noticed any material evaporation.
I've always wondered about decanting white wines.
Thanks! It definitely works well for certain white wines.
What glasses do you use for tastings vs drinking? Thanks!
I enjoy Zalto and JR X RB glasses for tastings. If I don’t need a photo or video of something and am just having a glass, I’ll just use something standard I can run thru the dishwasher.
@@AttorneySomm thank you.
Lot's of great info, thanks.
I am not sure about pouring wine back into the bottle though if you think it has aerated too much. By pouring it back it will absorb even more oxygen - it might accelerate the process.
Once it has aerated too much I believe there is little you can do since enough oxygen is already absorbed that will continue to react with the wine over time (chilling may slow the process though).
Sometimes we cover the decanter to try to slow down the process. This situation rarely arises for me since I am careful not to decant bottles that may fall off quickly.
Great tip once again, your wines not ready yet - hey, let's drink champagne :D
Thanks! Works so well!
Question: I understand decanting, pouring the bottle into a larger vessel and letting it “sit/breathe”, for a 30/60 mins or so, but does swirling/agitating the wine while inside the decanter speed this process up? seems like it certainly would, I’ve yet to hear anyone recommended this ~ the other question I always have is, when wine is in the decanter, only the top horiz surface of the wine is exposed to air, wouldn’t swirling every 5/10 minutes be advantageous? same concept as the “punchdown” process ~ thx 😊
Excellent question! Yes, swirling definitely helps. In fact, when I'm in a hurry, I'll pour the wine into one decanter and then pour it into a second decanter and go back and forth that way for 5 plus minutes. That definitely accelerates the process! Comes in handy when you open a bottle at the last minute.
I’m surprised that decanting can hurt older wines. I assumed that, for example, a Bordeaux from 1950’s would need 5+ hours decanting since it’s spent so long inside a bottle and is reduced and powerful.
An older wine may require a decant to remove sediment; but even for that I prefer to pour it directly into the glass to remove the sediment. With older wines there is a huge risk that they will fade with air, so they often need to be consumed quickly. They tend to evolve vary rapidly and many fade within an hour. Cheers!
That’s the beauty of reds though. If you enjoy them properly, it’s a freaking ritual that requires planning ahead. Honestly, if I just feel like having something quick then I open a nice white wine, but if I do red, I am definitely gonna give it the time required to be enjoyed as best as possible :) . Do you think it’s possible to over decant relatively young wines though ? (Between 3 to 8 years old) Some wines I have to say I felt like the aromas sort of faded away after 2-3 hours of decanting rather than enhancing them.
I definitely think that certain red wines that are more delicate could fade with too much air, especially some closer to 8 years old. But many Bordeaux or Napa Cabs or Guigal would be fine. Some are even better the next day.
How do you pour wine back into the bottle?
I pour it into a decanter to remove the sediment. Then put it back into the bottle.
Do you plan simply open a bottle, let it sit for a minute, and recork it in order to get a bit of oxygen into a bottle you plan to have the next day or so?
I have done that before where a bottle was way too tannic to enjoy that night. Sometimes I’ll cork it and try again the next day.
Have you ever decanted a Champagne? I’ve recently learned this through a wine friend.
There are definitely some Champagnes that benefit from air. For example, 2008 Taittinger Comtes is still quite young and benefits from air.
Buen discurso Jhon
Muchas gracias, Marina! Salud!
👍🏻 Thanks!
My pleasure! Thanks for watching! Glad you enjoyed it!
Any Napa cab recommendations that don't taste like grape juice with vanilla extract?
Have you tried Dunn or Mayacamas?
@@AttorneySomm I have not. I can tell you I've given away $300 in bottles of Caymus!
@@AttorneySomm will definitely give them a shot though. My wife and I have really developed an appreciation for Bordeaux- both left and right bank and every napa cab we try just tastes like vanilla extract unfortunately because of it.
@@rgiamboi Thank you. Yes, Bordeaux is such a tremendous region for value now. I visited Napa last fall and was encouraged that many producers are dialing back the amount of new oak.
@@rgiamboi Yes, that one definitely fits your description perfectly. I tried a 97 Caymus SS recently and it was quite good. They don’t make them like that anymore.
Well if you had all the time or the patience to do all this. There are aerators that prove the do all this in a fraction of the time. I guess the dogma still needs to open its mind and try.
Yes! I should do a comparison at some point. I would be very interested in the results!
😍🙌🏻👏🏻👏🏻👏🏻
Muchas gracias! 🍷🍷