Everything You Need to Know About Decanting

了解为什么，何时以及如何正确倾葡萄酒

ByTim Gaiser Fine Cooking Issue 92

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I can’t think of a more misunderstood aspect of enjoying wine than decanting. Why anyone would bother pouring a bottle of wine into a glass carafe before drinking it leaves many scratching their heads. And while some wine drinkers may be able to tell you that decanting aerates the wine, they may not be able to tell you why this is a good idea. I suspect some people even use decanters simply because they provide a more elegant vessel for serving wine. But decanters are much more than pretty centerpieces for a dinner party. In many instances, decanting is the most practical and easy way to enhance the enjoyment of a bottle of wine—as long as you know how to do it properly.

That’s why I’ve put together this crash course on decanting, along with a few recommendations for buying the right decanter.

Why decanting is important

The question I get asked most often is: Why should I decant wine? There are at least three good reasons.

Decanting removes sediment from older red wines.几乎每种红酒都会开始形成沉积物 - 瓶子底部的细，粉质，颗粒状的颗粒 - 一旦达到七岁左右。当色素和单宁颗粒（均衍生自葡萄皮）与葡萄酒年龄分开时，会形成沉积物。最好在饮用前从葡萄酒中清除这种沉积物，这不仅是因为它的不愉快的坚韧性，而且还因为它可以使葡萄酒的味道苦涩而涩。倾倾是摆脱沉积物的最佳方法。

Decanting helps aerate younger red (and some white) wines.餐馆或葡萄酒商店中可用的许多红酒只有一到三年的历史，其强壮的单宁可以使它们味道刺激。倒入年轻的单宁赤霞珠或梅洛（Merlot）将氧气放入葡萄酒中，使其在软化单宁的同时更加微妙和复杂。

dec剂也可以提高任何葡萄酒的温度。If the bottle you’re planning to drink with dinner is too cold because it came right out of the refrigerator or a cold cellar or wine cabinet, simply rinse the outside (not the inside) of a decanter with warm water until it feels warm to the touch (15 to 20 seconds should do it) and then pour the wine into the decanter. The temperature of the wine will quickly rise by a few degrees, and it will be ready to drink.

Knowing when and how long to decant wines

尽管没有关于何时倒酒的艰难和习惯规则，但总的来说，葡萄酒的单宁次数越多，在decan菜中需要的时间就越多。旧，健壮，单宁红色（例如巴洛洛或冬宫）应至少在食用前一个小时倒倒，让葡萄酒开放并失去一些单宁的苛刻。任何年轻的红酒都应在饭前至少30分钟倒入30分钟。倒入葡萄酒后，计划在餐点或24小时内完成它。任何葡萄酒很少会受益于在decan子中持续时间超过一天。

勃艮第和黑皮诺，尤其是较老的黑皮诺，单宁没有很多，实际上不应该倒倒。这些脆弱的葡萄酒与空气接触时，它们会迅速氧化，并在打开瓶子后仅30分钟内变得令人不快。如果您决定倒入这些葡萄酒，请在食用前立即进行。

Simple decanting instructions

For old red wines (seven years or more):
You’ll need a decanter, a lit candle, and a clean cotton cloth. The main goal is to remove the sediment before letting the wine aerate.

1.Stand the unopened bottle upright for at least 12 hours before decanting to allow the sediment to drop to the bottom.
2.Remove the cork as gently as possible so as not to disturb the sediment.
3.用布擦拭瓶子的顶部和内部颈部，以去除衰老过程中可能产生的任何灰尘或霉菌。
4.将瓶子握在蜡烛上时，将酒慢慢轻轻地倒入decanter中。倒酒时，请用蜡烛观看肩膀（而不是脖子）以获取沉积物的迹象。如果您正在看瓶子的脖子以备沉积物，那么您可能为时已晚，而沉积物将进入decanter。一旦看到沉积物到达瓶子的肩膀，就停止倒入。
It’s important to decant the wine in one slow, continuous pour. If you stop pouring before you’re completely fi nished, you’ll mix the sediment into the wine and defeat the purpose of decanting.

For young wines:
You’ll need a decanter and a clean cotton cloth. The main purpose here is to aerate the wine.

1.Remove the cork and wipe the neck and lip of the bottle with the cloth.
2.Pour the bottle vigorously into the decanter, trying to avoid spilling.
3.在送餐之前，让葡萄酒在decanter中至少30分钟（更长的单宁葡萄酒）。