Please contribute to this project, if you have more information about this term feel free to edit this page. This page was last modified on 3 October 2005, at 21:16.This page has been accessed 27,712 times. What links here | Related changes | Permanent link.
There are two reasons why we decant wines: To enjoy young wines fully (up to 10 years for both red and white) consider opening them 8 â 12 hours prior to consumption for aeration, or decant the wine, as this shortens the aeration process.
To pour off (wine, for example) without disturbing the sediment. 2. To pour (a liquid) from one container into another. 3. To aerate (a wine) by pouring it into a spacious vessel and leaving it exposed to the air for a period of time: decanted the wine for twenty minutes before serving.