March 2005 Newsletter
I am telling you right now, the quality of the wine coming in from all over the world is unsurpassed. I can't say "I'll take it" fast enough. I think you can already see what I am talking about with the January and February selections. Hang on to your seats; things are just getting started! Here are the next set of wines in this incredible line¬up.
Limited Series Selection
What is decanting and
what does it mean to
let the wine breathe?
D.S., St. Louis, MO.
They have not yet invented oxygen tanks for wine bottles and so we must decant.
Decanting simply means to transfer a wine from its original bottle into another vessel. There are four reasons for this maneuver: One is to sep¬arate the wine from the sediment that may be in the bottom of the bot¬tle, especially an older red wine. Number two is to bring the wine up to room temperature from the cool cellar temper-ature. Thirdly is to let the wine aerate or breathe. And fourth is primarily for aesthetics. It is nice to watch the
process and the wine looks nice in a decanter. For a wine to breathe, the surface of the wine must make as much con-tact with the air as pos¬sible. So uncorking it and leaving it in the bottle, does very little for exposure. For a young red wine, this exposure can soften the tannins. With older wines, it should be done just before serving so it
does not lose its fruity aromas. When it is impractical to decant, you can pour the wine into a large wine glass and swirl it now and then to help it open up. Remove the foil from the Cottle and hold the neck above a light source, traditionally a candle, so you can see the wine flowing out of the bottle. Slowly pour the wine until you see the sediment flow and then stop. Pour the wine from the decanter into the wine glass. Take a deep breath just as the wine is doing, then sip and enjoy!