Photo: www.bordeaux.com
Why do we need to wake up?
Wine decanting is the process of pouring wine from a bottle into another container (usually a decanter), thereby separating the sediments in the liquid and allowing the wine to come into contact with oxygen to release its own aroma and flavor.
1. Separation of the liquid from the sediment
What we mean by sediment here is the natural formation of tartaric acid crystals, deposits of pigments or phenolic compounds in wines that have not been filtered or have been aged for a long period of time. These organic sediments are non-toxic and harmless to humans, and will not affect the quality of the wine, but will only make the wine look cloudy. Therefore, separating the liquid from the sediment by changing the bottle can make the wine in our glass look more pure and transparent.
2. Allowing the wine to come into contact with oxygen
Saucers usually have a wide waist, which allows the wine to come into contact with more air, and the process of pouring the wine into the saucer increases the chance of it mixing with the air. There are two main benefits to allowing the wine to come into contact with oxygen:
On the one hand, decanting accelerates the dissipation of unpleasant reducing odors such as rotten eggs and boiled cabbage, which may be present in wines because of the addition of sulfur dioxide to the winemaking process. Sulfur dioxide is widely used in winemaking and in the manufacture of most foods because it acts as a preservative, antioxidant and antimicrobial, thus ensuring the fresh color and aromatic intensity of wine. Moreover, sulfur-containing wines that have passed strict quality tests do not cause any harm to health.
On the other hand, many young wines are not yet fully "open" to aromas and flavors when the bottle is first opened, making them more closed, and they may not have reached a sufficient level of ripeness to make them stand out as sharp and angular. At this point, as the wine is slowly poured from the bottle into the decanter, the wine comes into full contact with the air, and the floral and fruity aromas of the wine are gradually released, while the astringent tannins and high acidity become softer and more mellow through oxidation. In addition, accelerating the maturation of the wine through decanting can also achieve a similar effect to aging, allowing the wine to develop some more subtle and complex flavors.
What wines need to be matured?
We may often hear people say that "wine needs to be sobered up before drinking", but in fact, most wines do not need to be sobered up, and can be poured directly into a glass after opening the bottle. The main types of wines that need to be sobered up are:
1. Young wines with high acidity and tannins
Malbec (Photo: www.bordeaux.com)
Wine is like a human being: it has a life cycle of youth, maturity and aging. As we've said before, sobering up young wines that are tight, not yet open or even difficult to drink can bring them to a better state, with a rounder, smoother mouthfeel and an unfolding of complex, variegated flavors. Typically, young wines that need to be sobered up are characterized by high acidity and tannins, and most of these wines are made from grape varieties such as Cabernet Sauvignon, Syrah, Nebbiolo, Malbec and Sangiovese.
2. Aged wines that produce sediment
In general, sediment is rare in new wines, and is usually found in wines that have been aged for a long time. These deposits are not a sign of wine defects and are not harmful. However, the clarity of a wine can sometimes affect the tasting experience, so it is necessary to separate the sediment by waking the wine. However, it is important to note that if a wine is old and in decline, it should not be allowed to recover, because once they are exposed to the air, their faint aromas will soon disappear, which is like letting an 80 year old man exercise strenuously, which is not only detrimental, but also potentially fatal.
3. Heavy white wines
2015 Chateau Duchenne Sweet Rot (click on the image to buy)
Winemaking has always seemed to be the preserve of red wines, but there are a few whites that do need to be sobered up. These are white wines with good ageing potential, heavy bodies and strong aromas, such as aged Riesling and Sauternes Noble Rot Sweet Wines, as well as oak-aged Chardonnay wines that are full-bodied and heavy. It should be noted that most light-bodied, fruity white and rosé wines require little or no sobering up. These wines tend to be corked with screwcaps, and are best consumed young, and when exposed to too much oxygen, the aromatic substances in the wine evaporate quickly, leaving the palate flat and unappealing.
Three, sobering up how to operate?
1. Selecting the right decanter
Choosing the right decanter for different wines can greatly improve the efficiency of decanter. First of all, the length and diameter of the wine decanter directly affects the size of the contact area between the wine and the air, which in turn affects the degree of oxidation of the wine, and thus determines the speed of flavor development of the wine. Therefore, young wines with high acidity and high tannins can choose a flat decanter with a wide body to speed up the decanter process. For older wines, choose a narrower bottle with a stopper to prevent over-oxidization and accelerated aging. In addition, from a practical point of view, it is prudent to choose a wine decanter that has a beautiful shape but is difficult to use and clean.
2. Preset time
The amount of time you need to wait depends on the type and style of wine and the drinker's personal taste preferences. In general, young, high-tannin, high-acid, and high-alcohol wines can withstand longer periods of time than older, lighter-bodied wines.
High-tannin, big-bodied reds such as Barolo, Brunello di Montalcino and Amarone, which are full-flavored and firm, need to be woken up for about two hours (with the exception of wines that have been aged for more than 20 years and are in decline).
2010 Chateau Kastner No. 4 Barolo (click on the picture to jump to buy)
Light-bodied red wines: In the event that light-bodied red wines such as Pinot Noir and Gamay are also judged to need to be sobered up, it is best to limit this time to between 30 minutes and an hour, and to taste the wines from time to time to confirm their condition. Taste the wine from time to time to confirm its condition and avoid over-awakening.
White wines with strong, bold flavors, such as California's Fume Blanc, can be woken up for about an hour.
Light-bodied white wines and rosé wines: light-bodied white wines such as Pinot Grigio and Sauvignon Blanc generally do not need to wake up, and in the case of wines that must be awakened, such as off-flavors, it's best not to exceed 30 minutes, and the state of the wine must be closely confirmed.
2014 Stone Street Winery Sauvignon Blanc (click on the picture to jump to buy)
In addition, for some of the old wines that have been aged for a long time, waking up is only for removing the precipitation in the wine, even if it is oxidized for a short period of time, it may destroy its fine and elegant aroma and flavor, therefore, when you pour this kind of wine into the wineskin, once the liquid is separated from the precipitation, the process of waking up is also Therefore, when pouring this wine into a wine decanter, once the wine separates from the sediment, the decanter process is over and the wine in the decanter is ready to be consumed directly.
3. Changing the bottle to remove the sediment
For young, sediment-free wines, the decanting process is simple: just pour the wine into the decanter and leave it there. If you want to speed up the process, shake the wine shaker slightly or use two shakers, alternating between them 1-2 times.
For wines with sediment, the process is more complicated:
1) Before decanting, leave the bottle upright for a day or so to allow the sediment to settle to the bottom. In addition, prepare a clean and dry decanter in advance, as any dust left in the decanter will affect the taste of the wine, while water will dilute the flavor;
2) open the bottle carefully, trying not to shake the bottle in order to prevent the sediment from dispersing, and then wipe the neck and mouth of the bottle clean after opening it;
3) light a candle on a tabletop or place a flashlight in an upright position. Then place the neck of the bottle directly above the candle or flashlight and pour the wine slowly and steadily into the decanter, slowing down further when the wine is halfway through;
4) With the help of a light source, stop pouring when you see sediment near the mouth of the bottle to make sure there is no sediment in the decanter. It is important to note that the whole process is best done in one go to avoid letting the sediment flow back and mix with the wine again.