The $0 trick to make any bottle of wine taste *way* better:
It all has to do with taste, says Michelle."Sediment is the solid material that settles to the bottom of the bottle of wine," she explains."As wine ages, these particles of sediment naturally separate from the liquid. Sediment won’t hurt you, but it can taste extremely bitter and harsh.
"Aeration allows volatile aromas to escape and it allows the wine to 'breathe,' enhancing the wine’s aromatic characteristics and allowing the underlying fruit flavors to come forward," he explains. It also helps to soften those big tannins you'll find in some red wines.According to Diane, a good general rule of thumb is to decant most red wines for 15 minutes."Very often," she says,"it is enough.
That being said,"It is no problem to decant a big red wine up to four hours before serving," says Darryl."Typically, older wines can be decanted 30 minutes before serving and younger, more full-bodied red and white wines can be decanted an hour or more before serving." Most of all, though, he says:"When in doubt, decant."Speaking of white wines, the answer is yes, you can decant them.
That's not all you can decant, though! Add rosé to the list of wines you can decant, says Darryl. Even some sparkling wines, can benefit from decanting, Michelle adds."Decanting certain sparkling wines has become increasingly popular among sommeliers, especially older vintage Champagnes," she explains."Decanting older vintage Champagnes really helps to release all the delicate layers of aromatics and flavors that make older wine so special.
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