In case you missed my post about decanting, you can find it here.
Decanting is a process of exposing the wine to oxygen which softens the taste and brings out additional, complex flavors. This is also referred to as “letting the wine breathe”. Simply put, wine tastes its best once it’s been exposed to air for awhile.
The old school way of doing this is to pour the bottle into a decanter, like this one, and let it sit there for an hour or two to achieve it’s maximum potential. The wide bowl of a decanter is designed to give the wine maximum surface area, exposing it oxygen the old school way. You’ll see this a lot at most high end restaurants that serve expensive wine.
Now there’s absolutely nothing wrong with the old school way (I have a number of decanters and use them from time to time) but most of us don’t want to wait an hour every night before we can enjoy our wine! There’s a shortcut to almost everything and decanting is no different. Ladies and gentlemen, meet the “decanting hack”!