Decanter

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A decanter is a vessel supplied with a stopper that is used to hold the decantation of a liquid (such as wine) which may contain sediment. Decanters are normally used as serving vessels for wine.

Decanters vary in shape and design. They are usually made of an inert material (such as glass) and will hold at least one standard bottle of wine (0.75 liter). ^[1]

A similar kind of vessel, the carafe, is also used for serving wine but is not supplied with a stopper.

[edit] History

Free-blown, wheel-cut carafes. First half of 11th century. Excavated at Teppe Madraseh, Neishapur, Iran. New York Metropolitan Museum of Art.

Throughout the history of wine, decanters have played a significant role in the serving of wine. The vessels would be filled with wine from amphoras and brought to the table where they could be more easily handled by a single servant. The Ancient Romans pioneered the use of glass as a material. After the fall of the Roman Empire, glass production was scarce causing the majority of decanters to be made of bronze, silver, gold, or earthenware. The Venetians reintroduced glass decanters during the Renaissance period and pioneered the style of a long slender neck that opens to a wide body, increasing the exposed surface area of the wine, allowing it to react with air. In the 1730s, British glass makers introduced the Stopper to limit exposure to air. Since then, there has been little change to the basic aspects of the decanter.^[1]

[edit] Styles

Wine decanters are often ornate and come with a stoppered lid, which may have a rod to aid decanting. Most decanters have a tall, upright shape and are made of glass, often lead crystal, to allow observation of the process of decanting. Decanters are also designed in various modernized shapes. Carafes are used for less expensive wines.

[edit] Other uses

Other beverages, such as cognac or single malt Scotch whiskey, are often stored and served in decanters, which generally have a stopper. A few expensive cognacs and malt whiskeys are sold in showy decanters.

[edit] Wine decanting process

Liquid from another vessel is poured into the decanter in order to separate a small volume of liquid, containing the sediment, from a larger volume of "clear" liquid, which is free of such. In the process, the sediment is left in the original vessel, and the clear liquid is transferred to the decanter.

Decanters have been used for serving wines that are laden with sediments in the original bottle. These sediments could be the result of a very old wine or one that was not filtered or clarified during the winemaking process. In most modern winemaking, the need to decant for this purpose has been significantly reduced to where not as many wines produce a significant amount of sediment as they age.^[1]

[edit] Discussion on wine aeration

Wine decanter

Decanting wine can also serve the purpose of aerating the wine. This controversial aspect may, depending on which view, either benefit the wine by smoothing some of the harsher aspects of the wine (like tannins or potential wine faults like mercaptans) or it may be detrimental to the wine by causing it to oxidize and lose some of its aromatic qualities.

The purpose of aerating wine is one of the most controversial topics in wine.^[2]

Another purpose that decanting can serve is to aerate the wine or to allow it "to breathe". In this regard the decanter is meant to mimic the effects of swirling the wine glass to stimulate the movement of molecules in the wine to trigger the release of more aroma compounds. The effectiveness of decanting is a topic of debate with some wine experts, like oenologist Émile Peynaud, claiming that the prolonged exposure to oxygen actually diffuses and dissipates more aroma compounds than it stimulates in contrast to the effects of the smaller scale exposure and immediate release that swirling the wine in a drinker's glass has.^[1] Still many wine writers, such as author Katherine McNeil in book The Wine Bible, advocate the use of decanting for the benefit of aeration, especially with very tannic wines like Barolo, Bordeaux, Cabernet Sauvignon, Port, and Rhône wines while noting that decanting could be harmful for more delicate wines like Chianti, Pinot noir and Rioja wine.^[3] However, the process of decanting, over a period a few hours, doesn't have the effect of softening tannins. The softening of tannins occur during the winemaking and oak when tannins go through a process of polymerization that can last days or weeks. Decanting does have the effect of altering the perception of sulfites and other chemical compounds in the wine through oxidation which can give some drinkers the sense of softer tannins in the wine.^[2]

Some wine experts, like writer Jancis Robinson, tout the aesthetic value that using a decanter, especially one with an elegant design and made with clear glass, can have and believe that for all but the most fragile of wines that there is not much significant damage to the wine by decanting it.^[4]

[edit] References