Decanting wine, what does it do? -Episode #18

March 22, 2006

2004 Amon Ra Shiraz

Watch as Gary Vaynerchuk demonstrates the value of decanting wines. Also we explore the wonderful wines of the Barrosa Valley (Australia’s “Napa valley”) with Amon Ra. Crafted by Ben Glatzer, Amon Ra stands among the greatest wines in the world.

115 Responses

March 22, 2006

Eugene
Gary, rally great educational episode.
You mentioned that a lot of people emailing you, but I donâ€™t see your email address anywhere.
March 22, 2006

Pat
Gary,

Can you get a similar effect by just pouring the wine into wine glasses a couple of hours before dinner? Thanks for a great series of clips…I’ve enjoyed them all. You are certainly raising the bar.
March 23, 2006

Guy
Pat (and Gary),

Just wanted to share a little trick I use at home that serves two purposes: both decanting and keeping unused wine from a newly opened bottom from oxidizing and saving it for drinking in the near future.

For me, I consider a good serving/glass of wine to be 8 ounces. Therefore, a standard (750 ml bottle) of wine holds slightly over 3 pours (about 25 ounces total). To decant my young red wine for that evenings drinking and still preserve the remaining wine for future drinking, I open a new bottle of wine immediately upon arriving home from work. I pour the wine into two 8 ounce glass bottles as soon as I open the wine. I use narrow-neck 8 ounce used beverage bottles (Canada Dry seltzer bottles), but any narrow neck bottle will work. I fill the bottles near the top, somewhere up in the middle of the neck, and rescrew the cap onto it and then place both bottles in the refridgerator. The remaining wine, I instantly decant by pouring it into a large-bowled burgundy glass and let it breath/decant in the wine glass until I drink it with dinner. So that evening’s wine is allowed to breath/decant for anywhere from 1-4 hours.

Why did I immediately pour the two servings into 8 ounce glass bottles, reseal, and place in the fridge, as soon as the bottle was opened. Because the remaining wine that I wouldn’t drink until subsequent evenings would be over-oxidized if I didn’t do this. There are many different methods for sale which are purported to preserve wine for future drinking by removing air (oxygen) from the unused portion of wine prior to storage (vacuum pumps, nitrogen blankets, etc.), but none of them seem to work too good and even if they did, they are more trouble to use than my method. By filling the bottles up to the neck and sealing, only the small portion of the unfilled section of the neck contains oxygen and it is not enough to oxidize the wine – in effect, I am replicating the actual conditions which occur in a bottle of wine before it is opened. Just make sure that you transfer the wine as soon as you open the new bottle, so that you limit the oxidization before getting the wine into the smaller bottles.

Also, as would be obvious to any reader, you can adjust this procedure to fit the drinking quantity preferences you might have in your house. For example, if 2 people are drinking wine and you want approximately 6 ounce servings, then a 750 ml bottle pour 2 glasses of wine with 12 ounces left over, so use a single 12 ounce narrow-necked bottle to store the wine you won’t drink that evening.

Some side notes. I use glass bottles to store my unused wine, but I don’t think storing in plastic bottles would impart any flavors to the leftover wine – you’d have to try it to see if this is so. Also, narrow-necked bottles are used to limit the amount of air/oxygen exposed to the wine in the temporary bottles. Also, I usually drink the remaining wine within the next few days. I do not recommend this method for storage of unused wine for longer than a week or two because it has been exposed to a small amount of oxygen during the transfer, because there is a small amount of “new oxygen” available in the neck of the new bottle, and because the screw top to the bottle is just being reused and therefore is not completely airtight.
March 23, 2006

GeneV
Gary,

Really enjoy your video, and I like the home-brew quality of it. A few points:

1. Syrah/Shiraz was a great pick for a presentation on decanting. I have found this varietal to be the most responsive to decanting. Syrah seems to take an hour of air to bloom. For example, try decanting an inexpensive blend such as Trentham Murphy’s Lore (Shiraz/Cabernet Sauvignon). If you sip this wine out of the bottle, it is all Cabernet. After decanting an hour, the Shiraz takes over and the Cab is just an interesting hint.

2. I think the favorable comments on decanting are a bit oversimplified. Many wines improve but many wines can get worse with decanting. Bordeaux blends are a mixed bag. For example, inexpensive(
March 23, 2006

Jeff
This was probably the most useful episode ever! I will definitely pick up a decanter now. Does it matter the type of decanter? I see wide bottom ones, and also ones similar to what you used in this episode? The wide bottom seems to expose the wine to more oxygen, but it is a pain to clean.
Do you suggest pouring back and forth from bottle to decanter to expose to air more rapidly?

Thanks!!!!
March 23, 2006

Jim
Gary,

Wow, what a valuable resource, especially for me…a relative newcomer to
wine tasting and collecting. What amazes me is the seemingly endless array
of sensory perceptions there are. I would like to see an episode explaining
how one acquires the nose and palate to be able to pick out the various
aromas and tastes. Sometimes I can identify a specific fruit or “scent” if
it really stands out, but if it is a complex wine, I’m basically lost.
Perhaps this could be addressed in a future episode, as I am sure there are
many people like me who are very eager to develop their sensory abilities.

Thanks for the excellent information….can’t wait for the next episode.

Regards,

Jim
March 23, 2006

Sven Nyvist
Interesting presentation–although oversimplified, I think. I’d wager that 9.5 times out of 10, most cheap wines, let’s say most wines under $20, DO NOT improve with decanting. Saying that the wine improves with decanting is like saying that “cheap” wines will improve with age–it just isn’t so. Perhaps it is folly to suggest otherwise (or sales hype). I find that decanting is most effective with well crafted, richly extracted, and lightly filtered/lightly fined wines–as opposed to bulk processed wines. Unfiltered and unfined wines do particularly well with a little air. On the other hand, let’s not kind ourselves–if the wine ain’t good when you open it, it ain’t gonna get much better with a whole lotta air. Furthermore, every few years, it seems, the magic of decantly seems to take on an aspect of folklore, or old wives tales–”Decant your wine and they’ll get so much more good and better.” Again, most wines, the wines that the “average” consumer might enjoy, will not improve significantly with extended aeration (decanting). Finally, prematurely decanting and drinking a wine that the wine maker has categorically stated should be aged for another 2-5 years before drinking it, is like taking cash out of your pocket and setting it on fire.
March 23, 2006

Robert Sacks
Response to episode # 15:
Gary,
A refreshingly honest discussion/tasting of 90 point wines. Bravo for your refusal to be a slave to the ratings even though your business depends heavily on them. You can’t give wines under 90 points away and you can’t keep them in stock if they are over 90 points! This episode certainly boosted the credibilty of your palate impressions as a guide for those consumers who are seeking unbiased buying advice from their merchant rather than an impersonal critic/ wine writer. A real throwback to the old style wine shop where the owner would direct the customers to wines he felt they would enjoy based on his own experiences which rarely, if ever, included tasting 200 or more wines in a a couple of hectic hours, but rather, a gradual accumulation of the knowledge of what constitutes well made wines. Keep up the good work!. I look forward to following your future recommendations in the hopes that I will discover some new and interesting wines with you as my ‘point man’.Happy to have you wade through the sea of wine out there and then have you offer us what you think we will enjoy.Thanks.
March 23, 2006

garyv
Sven I have decanted over 30 wines under $12 in the last few weeks getting ready for this video and I have to tell you everyone did better after 2 hrs +….EVERYONE. I know it may sound strange and I didn’t think so myself but I disagree I think all wines get value from air!
March 24, 2006

Steve
It would seem that if some wines benefit greatly from decanting for a few hours that this would negate the desireability of bringing such a bottle to a restaurant where ” a few hours of breathing” would be problematic given the time constraints of dining. Any solutions?
March 24, 2006

garyv
Steve many people have opened and decanted wine and then poured back into the bottle before going out. I have seen it more and more! Ordering the bottle as soon as you get there is also a great way to go, before everyone is seated. Finally many serious wine drinkers call the place in advance and look at the list and have then decant it hours before they get there!
March 24, 2006

Michael Polanco
Gary,
I agree with your theory on decanting. All wines, no matter the quality, price, terroir etc..will benefit from decanting for the simple reason that they all have one thing in common: bouquet. Bouquet’s need air to open fully releasing the true character of the wine. The difference will be more noticeable in some than others.
I do have one question though. Since I’ve built my cellar I’ve noticed the big difference in drinking wine that has been kept at 56 degrees compared to room temperature. So would it be ok to decant then put it back in the cellar until your ready to drink it?
I look forward to hearing from you. Keep up the great work!
March 24, 2006

Linda Prior
You are amazing. It’s so much fun watching and
listening to you. I am learning so much.
March 24, 2006

Joe
What Great TV! I usually decant only wines of 10+ years to separate the sediment. I think you haved opened a lot of eyes. What do you think of doing an analogous show about wine Glasses. Have one bottle of wine and pour into 4 very different wine glasses and study the impact of glass structure on taste and aroma? I think the viewers would be amazed by the difference a large finely-crafted glass can have vs the “typical” smaller, thicker, leaded glasses most of us get as wedding presents. I have only one type of fine red wine glass (Bordeaux type glass) – I would love to see/hear you describe the difference between drinking a Caymus in a Reidel Bordeaux vs Reidel Burgundy glass.
March 24, 2006

mark
How about a winelibrarytv/mythbusters crossover episode on decanting? =) Looks like you’ve stirred something up here today, Gary. I’m planning on stopping by today to pick up a couple bottles of 2up shiraz ($12.99, for you Sven) and tomorrow, we are going to duplicate your experiment. I’ll post our results on this page. On another note, this also brings up something interesting. When at a restaurant and the waiter lets me taste the wine before serving the rest, how can I confidently make an accurate judgment at that moment when it hasn’t even had a chance to breathe? Would it be insulting to request a bottle, that I’m familiar with, to be opened in advance when making a reservation at a restaurant? Thanks Gary!
March 24, 2006

GeneV
Mark,

When a waiter asks you to taste the wine before the others, he is usually not asking you whether you like it, but whether it is spoiled (corked, brett, etc.) You can tell corked wine right away.
March 24, 2006

GeneV
Gary,

I am a big fan of decanting, and I really enjoy your blog, but, again, one size does not fit all. Try this: Decant a 2000 Dame de Montrose for an hour or so and compare it to the same wine without decanting. If you don’t have one in the store, I’ll send you a bottle. Numerous folks on another forum have had exactly the same experience with this wine–the wine is much worse after decanting, but (oddly) better again the second day.
March 25, 2006

mark
Thanks for the reply GeneV. I am actually a newbie, so I honestly don’t have enough experience to tell a corked wine from another. However, I have come across a couple of wines that made me initially wonder if they were spoiled, only to find out that they actually tasted better as time went on.

As I write this, we’ve just completed our experiment on two bottles of 2up shiraz (a blind tasting at that), between the 3 of us here. One bottle was decanted for a good 3 hrs or so. To sniff and taste them sequentially might not be the best way to do this. However, doing this side by side, sniffing back and forth and tasting them, produces more obvious results. The decanted wine gave off a much more layered, complex scent than the more alcoholic, “thinner” smelling glass. But then again, I cannot ignore the bias in my head that “I must convince myself that the decanted wine should have X and X characteristics”. GeneV, any other suggestions for us? Thanks!
March 28, 2006

Kirk
Great Episode, I am a huge fan of decanting for the young for air, and old for sediment.
March 30, 2006

David
Gary,

Great job with the Wine Library TV. I think I’m going to try using a decanter when I share my wines with my family this Easter. Possibly the Arrowood or Remirez de Ganuza. I think this would be a great opportunity to taste the difference between a freshly opened bottle and one that was in a decanter for three to four hours. Again Gary, great job and keep on smelling, sipping and spitting. Hope to meet you in the store of these days to personally thank you for doing a great job.
April 9, 2006

Steve
Got a question. How are you guys decanting for 3-4 hrs and still keeping your reds at a recomended drinking temp of ~65f? I cellar my wine at 55f and find that left to decanter for 3-4 hrs leaves my reds at a room temp of ~ 75f when it comes to drinking time (I live in Fl). I have tried putting my decanted wine in my cellar instead of leaving it in the kitchen but this seems to result in moisture forming in the decanter. Any ideas?
May 27, 2006

daniel
I finally opened a bottle of 1998 Grange 3 nights ago. It was a long anticipated treat. I found the wonderful wine peaked in 90-120 minutes of decanting. I left nearly a full glass to the 4 hour mark and was very dissappointed. It had over-oxidized and gotten shallow. I was shocked that a wine like ‘98 Grange did not improve with time. Who would’ve guessed?
May 28, 2006

MonkeyK
Wow, I really liked this show. It is the first Wine Library TV that I have seen and came across it when googling for info on how long to decant wine.

Anyway that is my question, Is there a way to figure out how long to decant wine for? The wine I was getting ready was a 2002 Sebastiani Sonoma County Cabernet. I really like the wine, but find that it gets better for every day that it is opened (wife and I drink a glass each with dinner, so it only stays opened for three days).

Is there a rule of thumb for how much effect to expect from decanting (1 hour = 1 day?).

On the day in question, I decanted for 3 hours and the sweetness in the wine really came out, but then I made the mistake of serving it a bit too warm and it wound up tasting a bit thin.
July 4, 2006

JohnX
Gary, you have truly opened my eyes. Since watching this episode I have decanted every wine I purchase, whether it be a $100 fine or a $4 cleanskin… all improved.
I do tend to stick to Australian wine though, especially barossa or Mclaren Vale, maybe this explains my experiences.
September 19, 2006

Brandon M
This is by far my favorite episode…it is truly the first WLTV episode I ever watched, and the one that got me hooked.

B
September 30, 2006

Tony
Gary, one of my most favorite episodes. And I took this episode totally to heart. I went out and bought a decanter the next day and I now decant every single wine I drink. And even with cheap wines (but not all REaLLY cheap wines) it makes a huge, huge difference. You are absolutely 100% on target about decanting, which is why I wonder why you don’t do it on WLTV.
October 1, 2006

Mike F.
I bought the vacu-vin because I was getting tired of dumping my inexpensive reds down the drain the next evening after opening. They didn’t all fall apart within 24 hours, but a significant portion would oxidize after several hours exposure, losing a lot of their flavors. These were the reds that were less than 10 dollars mind you. Then one day I noticed something. After pouring a glass from a bottle of Rhone wine that I had opened the previous evening and re-corked, I expected the wine to be a little worse for the wear. I was stunned. The light fruit and closed tannic wine from the previous evening had evolved into a multi faceted fruit laded beauty with delicious fruit, earth elements, and other flavors that werenâ€™t previously evident. So I discovered that oxygen isn’t always the enemy. I later found that if certain wines (usually higher priced to get the necessary quality) had the structure to benefit from exposure to oxygen for more than a few hours, then they would develop into much more enjoyable wines than they were upon first opening. All wines seem to benefit from some decanting, say an hour or so. Other wines would benefit from further exposure say 3-5 hours. And there are a few in my experience that don’t reach there full potential without at least 12+ hours decanting. I still vacu-vin the cheaper reds overnight, but I try to decant every wine I open so I can enjoy the full potential.
October 2, 2006

cgf
Gary,
this is definitely one of my favorite episodes. It really paid off about a month ago when i opened up the 2003 quimera and took a sip and thought it sucked. it tasted like spicy oak and had really bitter dry tannins. I decanted it for two hours and then i was singing your praises for recommending this wine and decanting. Thanks for all you do, and im looking forward to 100!
October 14, 2006

good old ludwig van
I was reminded of the importance of decanting last weekend. I opened a bottle of 1999 Beringer Vineyards Merlot Private Reserve Bancroft Ranch, didn’t decant, and started drinking it after only 20 minutes. It didn’t show nearly as well as the previous time I’d had it, and I ended up feeling like I’d wasted what I know could have been a good bottle of wine.

You are right to admonish us that if we want to get serious about wine, we need to invest the time in decanting so it will show its best.
October 14, 2006

Rick
On my reading list:

Written by a leading expert on the subject, the Second Edition of Hunting Serial Tasters describes the empirical process used to analyze serial tastersâ€™ sample scene actions, making it possible to form logical decisions about how to detect and apprehend serial tasters.

In this new edition, the author provides students with a model of the sample scene actions of American serial tasters based on information available to an expert inquiry. Hunting Serial Tasters presents an overview of related scientific knowledge, introduces new methods to classify the serial tasters, and details the processes and difficulties of profiling the serial tasters.

By presenting a classification model of serial tasters and their sample scene behaviors based on empirical and repeatable studies, this book makes significant advances in the areas of expert investigations, the cause or origin of disease, and possible treatments.
November 13, 2006

bill ballard
The ultimate horror story on decanting:
In the afternoon of February 12, 1968 [my 40th birthday] I decanted a much cherished 40 year old bottle of Ch. Lafitte that my son had come down from college in New Hampshire to share. That bottle had been privately cellared for 39 years by the man who was the Grand Chevalier du Tastevin. It was a disaster.
So much for decanting old wines.
November 20, 2006

Nathan
Gary,

My wife and I thoroughly enjoyed your video on decanting. You have a great passion for wine, and it truly comes out in your work! On the topic of decanting, I have decanted many wines that seem to collapse after being open too long (3-4 hours), but other wines are just getting going at that point in time. How do we determine which wines need to be decanted longer and which ones need to be consumed within a few hours?

Nathan
November 24, 2006

Mezzo Litro
Mr. “Bang for your Buck” Vay-ner-chuck,

Where should I keep my decanted wine while waiting for dinner? On the counter in the kitchen (70 degrees F) or on the counter in my cellar (at 55 degrees F)?

Thanx.
November 27, 2006

MikeB
Excellent episode. I know I’m catching it late, but I decant almost every red wine I drink. Years ago I decanted a Bordeaux from a case that I bought, expecting a quiet evening dinner at home and when some friends dropped by, we shared the wine and I soon ran down to grab a second bottle. I happen the serendiptous misfortune to drink a glass form the newly opened bottle immediately following one from the decanted one. Proof positive for me.

As far as BYO restaurants go, I learned a trick from the sample master at Heitz Vineyard a few years back. After dropping some big bills on the wines he pulled out a very nice bottle of an older Martha’s Vineyard Cab. I asked, “Shouldn’t a big wine like this breathe for a few hours (days?) before drinking?” He replied, “I had it in the decanter all morning, then poured it back in the bottle.” With the right funnel it’s an easy task to pour the wine back in the bottle and slide the cork back in. (If there’s a lot of sediment, I rinse the bottle and drain it while the wine is breathing.) Try it; you’ll be doing it, too.
December 1, 2006

scott
I’m a newbie and I’m still confused. I have seen the effects of decanting and their benefits, but I really enjoy my wine at the prime temperatures of 55-60 ish degrees. There have been a number of posts asking what to do but no answers.

Can anyone tell me how best to decant, yet keep the wine at prime temperature? Do I decant, then put it back in the bottle and back in the cellar? Do I just decant in my basement where its colder? I can’t imagine that’s very good for the flavors…

Help!
December 7, 2006

Brandon M
Actually Scott…keeping it that cold is not gonna do much for the flavors anyway. The 55-60 serving temperature is going to mask some of the flavors in the wine no matter how long you decant. If this is what you truly like, then decant for an hour and throw the whole thing back in the fridge for a while. You could also do the “Gary, Wine Back in the Bottle Trick”. Which is decant for two hours and pour back into the bottle. Then put the bottle in a bottle chiller and BANG, you got your decanted 55 degree bottle!
December 13, 2006

Weinwahrheit » Blog Archive Dekantieren ja oder nein? »
[...] Die Frage ob man einen Wein vor der Verkostung dekantieren sollte, beantwortet Gary Vaynerchuck in der 13. Episode von tv.winelibrary.com sehr anschaulich und unterhaltsam anhand eines 2004 Amon Ra Shiraz, den man z.B. hier für 90 Euro beziehen kann. Wer ein wenig mehr über die abenteuerliche Geschichte des australischen Kartoffelbauers Frank Mitolo, der zusammen mit Ben Glaetzer nun offensichtlich einen der besten australischen Weine herstellt, findet hier im Getränkewelt-Weiser eine kurze Beschreibung. Nun haben noch keine 90 Euro Weine meinen Gaumen berührt, aber die Vermutung liegt nahe, dass auch preiswertere Weine vom Dekantieren profitieren. [...]
December 29, 2006

Tom Aikens
Gary….

Drifted back through earlier episodes. The Amon Ra caught my eye (might be a pun there somewhere given the label). Anyway, I love Glaetzer’s wines (Mitolo, Godolphin, etc.) and it seems you liked this one as well.

I agree decanting makes a big difference and i try to decant most of my good, young(er) wines. My question is, are there wines that should NOT be decanted?
January 3, 2007

Charles Colomer
I just finnished watching about 15 episodes and i have learned so much about
wine that i did not know before. thanx for all you have done for me…
i love you man!!….i am so drunk right now………..
January 12, 2007

OH! NO! PHILE!
BIRTH OF A VAYNIAC!!!!!! Great Stuff Gary-on the money and about enjoying the wine. I’m glad to know that there are others who are as passionate about wine and get their sensory imaginations kicked into gear when drinking wine. I’ve worked in high end restaraunts in Manhattan off and on for over 15 years-have tasted/described/intoduced/helped choose a loooot of wine with a lot of customers and know the passion and joy you bring to it is what it is all about. Thank You. And it’s a vindication for me for my years of funky analogies, metaphors and descriptions about wines ( I talked one couple into doing a tasting of the Domaine Drouhin Oregon with the Domaine Drouhin Burgundy and they laughed at my description of on being like carpet bombing and the other like a laser guided I.C.B.M., but onced they tried then they totally understood ). And I’ve been talking people in to decanting everything for years- alot of pessimists and then a lot of converts. And its fun when the converts come back and can tell me on their second wine BTG that they know it must be from a new bottle and the first must have been opened late last night.
Whip some age on those Babies with some Air!!!! Get those Aunt Esthers Dancin’!!!! I’m Comin’ Elizbeth!!! ONP
January 12, 2007

OH! NO! PHILE!
BIRTH OF A VAYNIAC!!!!!! Great Stuff Gary-on the money about enjoying the wine. I’m glad to know that there are others who are as passionate about wine and get their sensory imaginations kicked into gear when drinking wine. I’ve worked in high end restaraunts in Manhattan off and on for over 15 years-have tasted/described/intoduced/helped choose a loooot of wine with a lot of customers and know the passion and joy you bring to it is what it is all about. Thank You!!!!!! And it’s a vindication for me for my years of funky analogies, metaphors and descriptions about wines ( I talked one couple into doing a tasting of the Domaine Drouhin Oregon with the Domaine Drouhin Burgundy and they laughed at my description of on being like carpet bombing and the other like a laser guided I.C.B.M., but onced they tried then they totally understood ). And I’ve been talking people in to decanting everything for years- alot of pessimists and then a lot of converts. It’s fun when the converts come back and can tell me on their second wine BTG that they know it must be from a new bottle and the first must have been opened late last night.
Whip some age on those Babies with some Air!!!! Get those Aunt Esthers Dancin’!!!! I’m Comin’ Elizbeth!!! ONP
February 18, 2007

CookingJournal » Wine Library and Other NJ Wine Shops | A science fiction and fantasy blog
[...] My favorite episode so far was the one on decanting wines. I had always heard about letting reds breathe but had no idea how long or how much of an effect it had on the wines. [...]
March 5, 2007

MARYANN
I AM NEW TO THE PROGRAM: NICE. DO YOU DECANT WHITE WINES? HOW SAFE IS IT TO DECANT IN DECORATIVE CRYSTAL DECANTERS? THANKS IN ADVANCE. MARYANN
April 3, 2007

Justin S
I don’t know if there is any truth to this. comment on cellartracker.com

“The Amon-Ra 05 is close to a 100 point wine. Interestingly enough, there is a story afloat that RP got confused between the Godolphin and the Amon-Ra when he issued his ratings on the 04 wines. Had he got it straight the 04 would have been a three digit wine. The Amon-Ra 05 is very close to that 100 point rating. So very bright because it’s too young, but too good to leave alone to mature.”
April 13, 2007

Songster
I just discovered this website and wow I am impressed. This is better than reading books about wine. Thank you!
April 14, 2007

Serge Laporte
Gary,

I love your simplicity and your commitment to wine, of course, one has to decant wines in order to get the most out of them, and you explain it totally. Believe it or not, i was chatting with a friend the other day who had taken wine courses and shw was told by her instructor that decanting has no value and is just a fad. Talk about ignorance at work, she was paying for those courses.. jeez..

Anyway, bravo for your fine work and if you ever come down to Montreal, write me and we shall go and drink a few bottles with some of my buddies and you.

Serge
April 19, 2007

A Clap
Gary,

Good Job. Have you ever used the Centellino to decant your wine? I found this product online and actually enjoy it alot. its at http://www.rothschildluxury.com

What do you think?
May 9, 2007

Sam
I’ve been watching the episodes from episode one and moving my way up… by far the BEST episode yet.
May 12, 2007

Don Pasquale Ostuni
Wine as produced by fly by nite wineries will have no response to decantering.
The wine must be cuddled and not shook in the bottle. Decanting wine from bottles only works in volume. To much air will make the yeast in the wine ferment and create a calsio deposit in the grape and forest a over-aged wine.
May 16, 2007

yowens44
Pretty stiking the contrast between the two- makes a decanting arguement. Gary a question and a thought:
1. Do you believe that the vacuum wine stoppers do anything more to preserve wine than just popping the cork back in bottle?
2. I’m a cellartracker guy but love the idea of cork’d. Is there anyway to link the two systems so that a saved cellar on cellartracker could also upload onto cork’d?
May 23, 2007

jaime smith
TO DECANT OR NOT?

People are always looking to â€œopenâ€ their wine quicker with dinner; the practice of decanting is related to this breathing concept. The idea that forced air will somehow make an average wine into something much more seems to be part of the public conscience. With rustic and coarse wines, that may help, but along with taking away that bitter edge you will more than likely loose the primary fruit aromatics and flavor; which will make it easier wine to drink.
The decanting contingent suggests that exposure to air will somehow speed up the maturation. While this is not the same as true ageing, the illusion placates the general public. What they are trying to get to is reductive ageing (without air in the bottle) by the process of oxidative ageing (air contact). Most people, who want this, decant the wine to expose it to air. Some people even choose to use multiple vessels and transfer the liquid back and forth several times to force air into it; not even realizing that they are shocking the wine and volatilizing itâ€™s most undesirable elements.
Some evaporation can take place with this method but any real benefit by chemical processes never really takes place. This violent splashing does help for one part of the wine, it can disperse the sulfur in all its forms (SO2, H2S) and even carbon dioxide can get shook out. Wine does not oxidize that quickly, even in the most full and beefy reds; ironically these wines are generally given this treatment.
Controlled studies have been applied to test a diverse cross section of wines, varying in body, age and variety. Freshly opened wines were pitted against wines that have had different exposure times with air, what were their conclusions?

Identical Wines Tasted *
Aerated/Decanted
â€¢ Changes were noted.
â€¢ Intensity of aromas lost; some bouquet missing.
â€¢ Soft to dulled tactile sensations (not as vibrant depending on exposure to air time)
â€¢ In a very few wines, loss of nose was compensated for by a softer mouth-feel.
â€¢ Was generally disliked by the tasters.

Freshly Opened
â€¢ Wines retained fruit and bouquet.
â€¢ No change in body or structure.
â€¢ You have to live with any â€œissuesâ€ (oxidative, sulfur, fermentation aromas) when the bottle is freshly opened.
â€¢ Strongly preferred over any of the aerated wines.

The real reason to decant anything has remained a constant for centuries, to remove the sediment!

* All hail E. Peynaud!
May 23, 2007

Russ J
Gary:
Sent a link for this one to my Pop who just got a decanter. Interesting comment just above mine. Hmmm. Like these “classic” shows!
May 24, 2007

vibemore
What about the little “air-a-tor” things that are sold that seek to introduce air into the wine at a faster rate? Do these things work? I hope so because I just bought one by the name of Air Au Vin. Is this a good alternative for “fast” decanting or is time an essential element here? thanks.
May 26, 2007

Nico
this episode continues to be one of my favorites! I just re-watched with my wife!

-Nico
June 1, 2007

David Canada
Never tried an Amon RA but I love the G.A.M and have a mini vertical. I have also tried the Glaetzer Bishop which knocked my socks and pants off!!!
June 3, 2007

ktw
decanting wine has changed my life
June 15, 2007

oenophilosopher
Stop washing your glasses with soap!
June 26, 2007

Roman
Sorry, I disagree completely. Based on my experience, 30 minutes for 95% wines I have tasted is enough and the wine does not develop further in decanter. Just compare 8 hours versus 30 minutes decanting time – then give me a call. (I love your passion for wine!)
July 5, 2007

Christopher Neil Brown
A strong missionary approach to wine consumption (!) however I feel it is probably needed for many US wine consumers who simply do not appreciate the enormous benefits of wine breathing. Gary is bang on the money here.

There is so much more to say on the subject and I was surprised that aerators were not mentioned by Gary, also the art of “double decanting”. In my expereince, a double decant equates to nearly an hour of breathing as does the use of a decent pouring aerator. These are quite common in Europe.

A final note – US restaurants are typically shockingly inexperienced in the area of wine preparation. A recent visit to the (highly rated) Italian restaurant Nicolino’s in Sunnyvale CA revealed that they have (a) no decanters, (b) no large red wine goblets and most amusingly our dear waitress had been “trying to convince management to buy a decanter”. This, despite a reasonably elaborate selection of well rated red wines.

Gary – continue the education !!
July 11, 2007

Alyssa
Gary,

I just came across this website……..it’s amazing!!! I really enjoyed your episode on decanting. I have been recently debating if I should get one or not……now I will….Friday night is wine night so we will put it to our own test…….can’t wait..thanks so much!!!!!

Alyssa
August 10, 2007

Ian Gibson
Great episode Gary. Can’t wait to try this myself.
August 27, 2007

Nikki
I noticed everyone was tlaking about red wines, but i’m not a big fan of red wines, they are too bitter and dry, but i was wondering would it be good to decant and white wine?
August 30, 2007

WA Ambassador
This has always been a question that has been on my mind. Thank you for doing this episode. I now have a decanter and have tried wine after letting it sit in it for many hours. It makes such a big difference!
September 11, 2007

Gene
Great episode! I just received a nice Barolo for my birthday – I’ll be sure to put this knowledge to work this weekend.
October 23, 2007

Lyn
I can’t begin to think of all the wine I’ve drank without letting it breath. What was I thinking?Never again!
November 10, 2007

Daniel Valencia
Great video Gary. I see passion and knowledge in every single word you say. You transmit energy and that desire for learning more and more so I could get the most of every drop in every sip of wine I taste. Hope to meet you some day.
Dan
November 16, 2007

David James
So…should you decant white wine as well?
November 22, 2007

ron
id believe the vast difference between the 2 glasses if it was a blind tasting. its been shown that people think wines taste better (among other things) if theyre told that they are expensive even if they werent.
November 23, 2007

Tony P
Thanks For the great tips (very useful)
November 30, 2007

Lukas B
Gary,

I tried this today with a not so good cabernet shiraz petit verdot, and i tested my Dad, not telling him it was the same wine.
And he said he wouldn’t drink the one straight out of the bottle, but he’d drink the decanted one.

While waiting for my wine to decant, i looked up decanting on the internet.
And people say so many different things.
One website said that for every hour a wine is decanted, is the equivalent to leaving it for a year in the bottle.
really?

I will almost definitely be decanting my wine from now on.

PS, i couldn’t find a decanter quickly, so i ended up using a vase, that’s the sort of wine drinker i am
December 10, 2007

Saul Simon
Good Job, you keep it simple & provide great tips (very useful)
Thanks

Saul
December 13, 2007

JD Heinzmann
Thanks Gary. I’ve heard that you can even go so far as to pour a bottle of wine into a blender and frap it to get the same effect in just a minute or two. Have you ever tried this? It sounds so violent but hey, its just chemistry, isn’ty it? What’s going to happen? Can you bruise the wine? Perhaps I will try it and let you know.

JD
December 17, 2007

Brook
Yo Hack,
This surface understanding without the chemistry knowledge or depth of experience is gross. Please stop talking. You are only enabling more misconception.

Brook Ray
CWE
MS Candidate
sommelier
December 19, 2007

Kristen
Hey Brook, no hating here.

Cool episode GV…I saw this after #374 with Jeffrey Davies. Cool stuff- can’t wait to buy myself a decanter!
December 19, 2007

BrianS
Came here after #374; I’ve been doing this for most of the time I’ve been drinking wine, and I’m really happy to see someone like Gary get the word out to the enthusiasts about what interesting things it does to a wine.

Keep up the good work.

PS: I think its funny that Brook felt it necessary to list all of her qualifications after her name… a well-qualified jerk is still a jerk.
December 19, 2007

Billr
I too am like Brian and came here after episode #374 to check out the decanting episode. I though unlike Brian have never decanted. But, I am going to start with my next bottle of wine.

Great episode….
December 19, 2007

mlong
spell it out candidate brook.
We all want chemistry knowledge.

**falls asleep**
December 20, 2007

Justin Erickson
Gary – Great episode, I wish I had decanted more wines now.

Brook – Why?

Justin Erickson
Wine Clerk
Canidate Master of reading posts from people who think WAY to highly of themselves.
December 20, 2007

josh in burgundy
Great episode, it is really funny to watch these after the most recent ones. Would like to try a bottle of that shiraz definitely.
Also I’m kind of embarrased now to say that I am studying to be a Somm after Brooks little display. In now way shape or form were comments like that warrented. Who at a dinner table is going to want a disertation on the finer points of decanting. I hope she has better table manners then that.
December 20, 2007

josh in burgundy
warranted* got all worked up and forgot my spelling skills. Whoops
December 20, 2007

mlong
calm GV. Odd.
December 20, 2007

JoeyB
Good show…just like the others who recently posted, I came here after watching episode 374. I will break out the decanter for Christmas and taste the flavors.

It’s interesting to see the evolution of GV over time…no jets spit bucket, more reserved and calm in the old days. Gary, you’re like a decanting wine…just get better and more flavorful with age.
December 20, 2007

crank
Hey everybody, be kind to Brook. She obviously just needs a hug…
December 20, 2007

Todd Smith
Excellent show. Well demonstrated.
December 21, 2007

Keith L
Came here after 374. Thanks for the education, I agree that investing time into wine that you have also invested in is important, Will decant from now on
December 22, 2007

Adam Z
you used to be so tame, gary
December 22, 2007

nicollette
I loved the show! I’m glad I stumbled on the site, will definitely take time to thoroughly check it out.

I do have a question, does the type of decanter matter? I have this style, but will the wine breather well enough with such a narrow neck?
http://www.houseofcrystal.co.uk/images/products/large/decanters/cut_crystal_ships_decanter.jpg
December 27, 2007

JD Heinzmann
Wow, gee, that was my first post after lurking here for several months and was shocked by such a vitrolic response. Thank you all for standing up in my defense. It was an honest question. I am an engineer and ameteur scientist, and I really do mean to find out if running wine through a blender is bad for it, and if so, why? If not, would “frapping” a wine when in a pinch open it up? It makes sense… but is there a point that swirling gets too vigorous? Can anybody tell us more about the chemistry of decanting/aerating/frapping? Thanks again for everybody’s support.
December 30, 2007

David Crowley
I feel like I should give a resounding “amen” at the end here. Instead, I’ll start decanting tonight’s wine!
December 31, 2007

Diana L-S
Thanks for the education Gary!

Looking back now I think that could have helped quite a few wines we’ve had. Now I need to get a stock going of wines and then open one up on the weekend in the afternoon and let it breath before dinner.
January 7, 2008

JayH
Please consider opening a bottle of wine with us on Feb 23, 2008. Below is edited text I received from the WSJ.

From: @wsj.com] On Behalf Of WSJ.com Wine
Sent: Thursday, November 08, 2007 5:06 PM
To: Jay
Subject: RE: Planning OTBN in Phila

Dear J,
That’s great! Here is our advancer column from last year and the followup column from the very first year, which will give you a good overall sense of what this is about.
Best,

Dottie and John

Tastings:

WEEKEND JOURNAL

Tastings: Sprucing Up for Wine’s Night — Many Ways to Fete Open That Bottle; Italy Tour, at Home

By Dorothy J. Gaiter and John Brecher

1603 words

26 January 2007

The Wall Street Journal

W4

English

(Copyright (c) 2007, Dow Jones & Company, Inc.)

NEXT MONTH, Loni and Jose Represas will fly from Mexico City to Atlanta with a mission: to help John T. Whaley open a bottle of wine.

It’s not just any bottle. It’s a 1990 Veuve Clicquot La Grande Dame Champagne that Mr. Whaley’s son, Wyatt, gave him in 1999 when Mr. Whaley was made a captain for United Airlines. Mr. Whaley knows it should be opened. He just can’t stand to do it. So on Saturday, Feb. 24, Mr. and Mrs. Represas and Mr. Whaley and his wife, Nancy, and Wyatt and his wife, Dawn, will grit their teeth and, together, finally pop the cork. It will be Open That Bottle Night 8, when many of us, all over the world, finally open that bottle of wine we’ve been saving forever for a special occasion that never comes.

For OTBN 5, Mr. Whaley, who is now a CPA, opened “the first bottle that got me interested in wine: a 1971 Mirassou Cabernet Sauvignon. To my surprise, it was still drinkable after surviving a divorce move and two moves precipitated by two airline bankruptcies.” In each of the past two years, he opened a bottle of 1976 Chateau St. Jean Cabernet Sauvignon that he’d purchased at the winery many years ago. “The wine was in great condition and received rave reviews from our guests,” recalled Mr. Whaley, who also may open two other cherished bottles next month, long-held gifts from appreciative friends: a 1974 Stag’s Leap Wine Cellars Cabernet Sauvignon and a 1983 Dom Perignon.

This is why we invented OTBN, which is celebrated on the last Saturday of February every year. Whether it’s the only bottle in the house or one bottle among thousands, just about all of us have that very special wine that we always mean to open, but never do. On OTBN every year, thousands of bottles all over the world are released from prison and enjoyed. With them come memories of great vacations, long-lost loved ones and bittersweet moments. The whole point of our wine column is that wine is more than the liquid in the bottle. It’s about history, geography, relationships and all of the things that are really important in life.

In Forest Hills, N.Y., Barrie Stern plans to open a 1948 Rioja she found when she was cleaning out her mother’s house. “It was probably a gift from my uncle for a special occasion and never opened,” says Ms. Stern. “Too bad they didn’t have Open That Bottle Night then.” In Lexington, S.C., Mandy Ackerman, celebrating her second OTBN, is deciding whether to open a Sawyer Cabernet or a Freemark Abbey Cabernet with 16 friends. Andrew Rosenthal is planning an event in Philadelphia at a bring-your-own-bottle restaurant with an alumni group from the University of Pennsylvania. The Geneva Golf Club outside of Chicago is celebrating OTBN with a special dinner for 60 to 80. Main course: pork loin with apple-cranberry chutney.

Restaurants are getting into the spirit as well. Some restaurants drop corkage fees for OTBN. Occidental Restaurant in Washington, D.C., is having its OTBN on Feb. 23, the night before the world-wide celebration, as part of its own centennial festivities. It’s planning several different menus (for $130, including tax and tip) to pair with the wines people will bring. The restaurant’s wine guru, Daniel Hennessey, will ask diners what they plan to bring so they can be assigned to tables with appropriate menus. Some distributors have agreed to kick in Champagne and dessert wines. Mr. Hennessey said the $30 corkage fee will go to a charity that helps homeless people.

While OTBN has become a time for parties, large and small, don’t forget that it also is about romance and intimacy. In our case, for instance, we’re going to stay home — and travel to Italy together. Many years ago, long before we wrote about wine, we visited the Piedmont region and, through a series of happy accidents, were virtually adopted for a week by the Cerettos, one of Italy’s legendary winemaking families. When we were leaving, with tears all around, they handed us a signed bottle of grappa, the distilled firewater. We don’t often drink serious alcohol and we had never even tasted grappa, but the next year, on a very cold day, we opened it and we each took a sip. One sip was enough for the whole winter.

“It was a tough landing. All of the tires of the airplane blew out. The pilot did a really fantastic job,” he recalled, adding that he had to drink “a couple Scotches before I could even call home.” So when the Whaleys, whom he had met on a barge trip through Burgundy, told him about OTBN, “I knew this was something I must do. It is a way to commemorate the importance of not leaving this world without enjoying what you have in this world.”
January 23, 2008

Thoughts About Wine And Evaluating It - Episode #392
[...] Decanting wine, what does it do? Episode #18 [...]
January 23, 2008

Malcolm McGrath
Noooo – stop telling people about the Amon-Ra , you do know how hard that is to get down here on release or nothing!

I’ve started decanting most of my wines now, however I’ve not been leaving some of the bigger ones long enough! The other night I popped an 04 Wolf Blass grey label Cab Sauv – popped and poured into the decanter when i got home from work – had some w/ dinner at 9 and was not very impressed with it as compared to its potential. Left it a while and came back around 3 hours later (midnight) and phwoar it was brilliant.

I have been trapped before – some lighter wines don’t shine when decanted – you need to drink ‘em fresher. (up to an hour decanted – beyond that and they’re falling apart) don’t know what they were other than some random french ones that I added to the collection at some point.
January 24, 2008

MtnCharlie
Great episode. Thanks for pointing me to it in episode 392! I will do a decant comparison with some friends (fellow wine geeks).
February 3, 2008

The Fanjestic
Good episode, and I’ve got to get a smaller decanter that’s easy to clean – the one I have now is a pain in the butt!
February 14, 2008

Dale Cruse
This is the episode when Gary starts to relax, go on a rant, and really play to the camera. For that alone, this is a significant moment in the evolution of the show.
March 26, 2008

lawschooldrunk
so, you don’t need to decant an old wine?

is this still your favorite episode?

how long should you decant for? 1 hour? 3? 6? does it depend on the wine?

do you pour it back in the bottle after or leave it in the decanter? if you pour it back, how do you do it without creating bubbles in the bottle?
April 25, 2008

ATF
First of all, isn’t it Barossa and not Barrosa Valley? It amazes me how many people love to talk about wine showing off what they know…and what they DON’T know. There are too many uneducated consumers out there as it is….we don’t need any more “fuel to the fire” as it were.
Second of all, reiterating my point above (especially to BrianS), those that should be listened to the most should be the most qualified, referring to the comment made about Mr. Ray, the MS candidate. To those that don’t even know what that means…once again just proving my point. The uneducated call us jerks? study the material, make it your own personal passion, then pay up or shut up. Spend a little time in the “Court” and the “Society” and you will know what I mean.

ATF
CWS
CS (by fall ‘08)
Wine sales rep/future negociant
April 25, 2008

ATF
Oh and by the way, I thought the overall episode was fair enough. What he missed in discussion of phenolics and aromatics he made up for in enthusiasm. But dude, you gotta work on that bottle-opening technique; so poor it’s almost laughable!
May 3, 2008

Weinwelt
Thank you for that episode! I bought myself a decanter right away.
June 1, 2008

chadlp
Started watching this on hulu.com and I am hooked. I have ordered a decantor, but I was wondering if there was an episode that had more information about decanting? Perhaps a demo?
July 8, 2008

Dan Leavy
great episode, i dont use my decanter all that much because when i open the wine i just want to drink it right then… i need to think ahead more.

word 18: “can”
July 16, 2008

Rodrigo Ce.
Hola,en mi primera visita al foro me senti tentado de opinar sobre este tema tan amplio: Decantacion” si o no ??.Vale afirmar que la misma se utiliza para evitar los sedimentos naturales del vino,la accion de oxigenar es llamada Trasvacion y es la mas usual hoy en dia siendo muy empleada por sommeliers y consumidores en busca de la mejor expresion del vino…aqui se puede dejar el vino en el decantador por un lapzo 20 min. o mas tiempo segun el perfil del mismo.Aconsejo seguir la evolucion,simultaneamente, en la copa…de esta manera ir entendiendo por que algunos vinos necesitan mas tiempo para evolucionar.Generalmente se trasvasan vinos bien estructurados de poco tiempo en botella,logrando de esta manera desplegar sus cualidades aromaticas y suavizar sus taninos vivos.
En el caso de la Decantacion , esta es una operacion que requiere de mayores cuidados,sirviendo en el decanter aquellos vinos con un tiempo considerable de estiba en botella, la idea consiste en solo evitar vertir los sedimentos y despertar el bouquet logrado en aÃ±os de guarda.Recomiendo servir inmediatamente, recordemos q despues de aÃ±os el vino se vuelve cada vez mas sutil ( solo aquellos concebidos con raza ) y no es cuestion de perder todo lo que llevo aÃ±os conseguir dentro del decantador.Salut y recomiendo prueben el Malbec Argentino.
August 23, 2008

Totally Frank
Great video! I’m glad I stumbled upon this site. Thank you!

Originally posted by ATF
“First of all, isnâ€™t it Barossa and not Barrosa Valley? It amazes me how many people love to talk about wine showing off what they knowâ€¦and what they DONâ€™T know. There are too many uneducated consumers out there as it isâ€¦.we donâ€™t need any more â€œfuel to the fireâ€ as it were.”

Dear ATF: The Barossa is a region and it includes the Barossa Valley. Amon Ra indeed comes from the Barossa Valley, which is within the Barossa region. The original spelling was “Barrosa” but it was modified over the years. From your comment above and my uncovering of your own ignorance, you must continually amaze yourself with your own lack of education.

Finally, it is also clear that you are no educator. Gary is a good communicator, enthusiastic, has more knowledge that most of us here and is not negative like you. You canâ€™t match that, so donâ€™t go around polluting everyone else.

Leave Gary alone! He has made huge contributions to our overall knowledge of wines. On the other hand, your “huge contributions” amount to flying a red flag that says “Warning: I have unresolved issues totally unrelated to wine.”
August 30, 2008

DAMIANO
WHAT IS PERPETUAL WINE?
October 1, 2008

lou
can you tell me more about oxigenizers?
November 4, 2008

Rosanna
A good site, good short contents of the good work. Congratulations !,
November 27, 2008

Tate
im nuts with big nuts, i love saying that XD,
December 24, 2008

David Spinelli
Thanks for the information; however, I was told by a VERY knowledgeable wine collector that ONLY BAROLO wine gets decantered nothing else and that some older become ruined by decantering !

So please do MORE homework ! Thanks
April 6, 2009

Lanai Tabura
How do i get my wine on your show?
April 20, 2009

stephaniexxo
great video, im doing a wine project for my tourism class.. and this helped:) thankyou
May 20, 2009

Fern
It really does a difference with young South American. This last ones being so heavy in tannins due to its grapes that are exposed to the altitude, breezes of the Andes and specially the scorching desert heat. Decanting in the bottle is my favorite for a couple of hours and really you can taste the fruityness in the wine.
June 13, 2009

Kell Brigan
Idea: the Ronco Porto-decanter. For going to restaurants, or picnics, or parties. Would allow one to open the wine beforehand, but have a leakproof top one could put on at the last minute for travelling. This may be a place for high-quality plastic or maybe stainless (mother and child reunion, for those naked wines), for safety’s sake. (Wonder how the restaurants would handle corking fees in this situation. Maybe you could let the wine steward take the top off?
October 12, 2009

Allen
Dear Gary,

Decant every single wine one buys? Really? I’m sorry but that is an uninformed and absurd blanket statement to make. Decanting the 04 Amon Ra is necessary because of the youth and size of the wine as you state in the beginning of this video. Thankfully there are still many wines out there not made in the prevailing style of ultra-ripe grapes, high alcohol, low acid simplicity that wine lovers may enjoy slowly over a lingering meal while enjoying the gradual evolution of what’s in the bottle without decanting.
October 13, 2009

Bob
I have read that very old wines should not be decanted. Why is that???

Decanting wine, what does it do? -Episode #18

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