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!

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.

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

-Nico

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!!!

decanting wine has changed my life

Stop washing your glasses with soap!

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!)

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 !!

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

Great episode Gary. Can’t wait to try this myself.

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?

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!

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

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

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

So…should you decant white wine as well?

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.

Thanks For the great tips (very useful)

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

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

Saul

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

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

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!

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.

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….