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 años de guarda.Recomiendo servir inmediatamente, recordemos q despues de años el vino se vuelve cada vez mas sutil ( solo aquellos concebidos con raza ) y no es cuestion de perder todo lo que llevo años conseguir dentro del decantador.Salut y recomiendo prueben el Malbec Argentino.

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??fuel 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.”

WHAT IS PERPETUAL WINE?

can you tell me more about oxigenizers?

A good site, good short contents of the good work. Congratulations !,

im nuts with big nuts, i love saying that XD,

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

How do i get my wine on your show?

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

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.

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?

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.

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

I thought the decanting episode was fine until I read the reviews? Please
inform what do we decant and what do we not decant! AND WHY… Whites as well as reds?

Gary:

Not sure how often you read comments from shows this olllllllllllldddddddddd but I’ll give it a shot……………

I’m a wine newbie just starting to put together a small wine collection (30-40 bottles) – good QPR wines, mostly $15-$30, nothing super fancy. I’m trying to have a small representation from as many regions and varietal as I can afford right now.

Anyway……….

Can you give more info on decanting on a future show? Is decanting important for ALL red wines? I’m also reading that some white wines should be decanted as well? Finally, do the wine aerator pourers actually work or should I go the route you show here in Episode #18?

Thanks !

Wayne 🙂

Hey Gary, you gotta come to Virginia Tech to speak before May. We got this crazy professor teaching this wine class I am in and he loves your stuff and encourages his students to watch it. I have only seen 3 episodes and I am looking forward to seeing a whole lot more.

working thru the episodes..Gary's personality starts opening up on #18, and the comments section is 6X previous ones. Decanting was a great topic (kinda lame decanter..), but I believe that an hour is usually good unless maybe it's an Amarone..some older wines may suffer and do not 2nd Gary's comments on decanting a $10 bottle..why bother, how much more complex could it get. I was really excited about this episode since I have a couple bottles of Amon Ra-05 (RP-98) and a couple Go Dolphin-04 (RP 96-98) in cellar and will be patient and drink them in a few years..can't wait. Just drank a 98' E & E Black Pepper and it was awesome, no decanter was needed. http://www.winelx.com

Barossa is not pronounced like that. The middle syllable is pronounced like the name “Ross”

I am constantly questioned about decanting all young wine. A little air goes a long way. And Barossa Valley rocks!! Gary V. Crushes it once again 🙂

Best episode up to that point, and completely agree with your point, I used to think decanting was for wine that was already aged, but its actually the opposite, older wine and softer wines such as Burgundies just needs a little time to breathe otherwise they might oxydize and the acidity might take over (in my opinion), but young wines espceially strong tannic wines no matter the price open up and mellow down by breathing for a couple hours.

Have you ever done an episode on Aeration…there are several products out there some of which I personally use….Venturi and Decantus come to mind but I think there is a Rabbit bottle topper too….and several others…just think it would go good w/decanting info.

Gary, your videos are very informative and the depth of your wine knowledge is apparent. However, your pronunciation of Shiraz and Barossa are rather distorted. Shiraz should end with the same sound as “raspberry,” with the accent on that syllable. Barossa has the accent on the second syllable with the “o” sound pronounced as in “hot,” not as in “rose.” Lazy Americanized pronunciation is just as bad for Shiraz (which is a word deliberately invented in Australia) or “merlot” with a final T sound. Mer-lott.

Listen to an Aussie pronounce it when you can, just for interest.

It may be argued that I’m missing the point or perhaps being pedantic but to correctly refer to the wine requires so little effort and in no way interferes with the enjoyment of the wine.

On another note, it wouldn’t hurt for you to work on your bottle opening technique! Grinding and spinning the bottle on the table is so inelegant. I’m not going to say that the wine “deserves better” or anything silly like that, but there is something in presentation. With as many bottles as you must have opened, the way you yank the cork out of the bottle using your strength instead of the leverage of the wine key is perplexing. There is a difference between leaving the pretension out of wine and wine service and totally brutalizing the experience.

The “wine key” ? Do you mean the corkscrew ? And listen to an Aussie pronounce anything?? Lighten up and enjoy the wine, you are really overdoing it.

Gary,

Thanks so much! this was a delightfully enthusiastic intro to your video series for me.

Mark
Swampscott, MA

WOW! 25 comments up to 130! Obviously this is the first introduction to decanting.

Love the amon ra i recently picked up the 07 which WA rated 97-100!