Why decanting is important
Decanting is the secret to enjoying a bottle of Lafite Rothschild or Haut Brion at its finest, an expert has noted.
Writing in the Hindu, Mukund Padmanabhan said that few people allow wine to breathe before they drink it, which oxidises the drinking, smoothening the tannins and allowing the aromas to develop.
While some will plump for an attractive and expensive decanter, a carafe or jug will be sufficient to aerate the wine, also allowing any unpleasant-tasting sediments to settle at the bottom.
"Decantation also requires some knowledge — while you are advised to decant heavy full-bodied varietals such as Cabernet Sauvignons, Malbecs and Barolos, others — particularly Pinot Noirs — can suffer from exposure to air," advised Mr Padmanabhan.
Finally, it is also important to know the optimal temperature for the wine of choice, as the process can raise or lower temperatures depending on conditions in the room.
The modern style of glass decanters, which have long slender necks, was introduced in Venice during the Renaissance.