http://blog.vintagecellars.com/2010/01/how-to-decant-wine/ The VintageCellars Wine Storage Blog is devoted to bringing you information on how to store and care for your wine collection as well as the latest new and tips on wine storage products. Fri, 30 Jul 2010 19:00:15 +0000 hourly 1 http://wordpress.org/?v=3.0 http://blog.vintagecellars.com/2010/01/how-to-decant-wine/comment-page-1/#comment-1371 7 Wine Myths Debunked | Wine Storage Blog - VintageCellars Mon, 22 Mar 2010 19:09:37 +0000 http://blog.vintagecellars.com/?p=339#comment-1371 [...] It’s true that aeration before service does improve some wines.  But studies show that the neck of a wine bottle is too narrow to allow enough oxygen to get in contact with the wine to make any detectable difference in the taste and aroma.  If you want to aerate your wine, decant it.  A quick decanting is great for removing the sediment that may have collected in the bottom of your older wines, and a longer decanting is great for young red wines that are still tannic.  Want to learn how to properly decant a bottle?  Click here. [...] [...] It’s true that aeration before service does improve some wines.  But studies show that the neck of a wine bottle is too narrow to allow enough oxygen to get in contact with the wine to make any detectable difference in the taste and aroma.  If you want to aerate your wine, decant it.  A quick decanting is great for removing the sediment that may have collected in the bottom of your older wines, and a longer decanting is great for young red wines that are still tannic.  Want to learn how to properly decant a bottle?  Click here. [...]

]]> http://blog.vintagecellars.com/2010/01/how-to-decant-wine/comment-page-1/#comment-1015 Wines for Winter | Wine Storage Blog - VintageCellars Wed, 03 Feb 2010 04:40:07 +0000 http://blog.vintagecellars.com/?p=339#comment-1015 [...] also impart bitter, astringent tastes (To limit astringency overkill, decant your wine.  Learn how here.)  The tannins that are so prevalent in Cabs love to bond to the proteins in red meat, [...] [...] also impart bitter, astringent tastes (To limit astringency overkill, decant your wine.  Learn how here.)  The tannins that are so prevalent in Cabs love to bond to the proteins in red meat, [...]

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