Decanting is "one of the most misunderstood practices" in wine appreciation, author Jon Rogers has said, along with some tips on when and how to do it.
In a piece for the Arizona Star, Mr Rogers said there are only two times when decanting should be used: to aerate young or aged wines and to remove sediment from older reds.
Barolo and Brunello from Italy, Bordeaux wines and big Shiraz from Australia are all candidates for decanting, but they should be tasted first to appreciate the differences aerating the wine makes.
"Flavors, aromas and bouquet will become more complex and intense," he advised.
"At the same time, the sensations will be better rounded and integrated."
Additionally, Mr Rogers said there is no need to spend lots of money on a crystal decanter, except for decorative purposes: a simple water jug or even a mixing bowl will do.
Meanwhile, the Wine Doctor advised using the remaining sediment-laden wine as a great addition to the gravy, if the wine is being served with a roast.
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