humans need air to live; wine needs air to come alive

Below is a great little article we found on the Foster's website about decanting.  Considering these guys own Grange, they should really know what they are talking about!  We particularly like the idea of double decanting as it is very easy to do for everyone, needs no special tools or potentially expensive decanters.  We recommend double decanting of all of our vintage red wines 2006 and prior.  I hope you enjoy reading this.

Decanting

Why decant wine?

There are two main reasons to decant a wine. One is to separate the clear wine from any sediment or 'crust' that has formed in the bottle as the wine has aged. The other is to stimulate or enliven the wine by exposing it to air and giving it a chance to 'breathe'. During decanting, the wine absorbs oxygen, which acts as a stimulant and assists in bringing out the complexities developed during bottle aging.

Do all wines need decanting?

Not all wines need decanting. Most white wines and lighter bodied reds can generally be served directly from the bottle, but old full-bodied red wines may benefit from the decanting process. Decanting is recommended for red wines as these wines are not filtered and cold stabilised to the same extent as white wines prior to bottling - to do so would diminish varietal fruit bouquet, flavour and character. During the ageing process, the naturally occurring tannins, tartrates and other solids gradually separate from the wine, forming a 'crust' or sediment in the bottle. This is a natural, self-refining process of bottle maturation.

However, prior to drinking the wine, it will be necessary to separate the wine from the
sediment if the full benefit of the aging process is to be enjoyed. Double decanting is an excellent solution as it gives the wine a double dose of air and does not require a decanter.

Tools required:

A graduated litre jug, a good easy-to-operate corkscrew, a damp clean cloth, a knife, funnel (optional).
Step-by-step decanting:

1. Carefully place the unopened bottle in an upright position for a few hours (or a couple of days, if possible), to allow the sediment to settle to the bottom of the bottle.

2. Place a mark at the 720ml level on the jug.

3. Cut the capsule on the ridge just below the top and clean off any residual cork with the cloth. Screw the corkscrew well down into the cork, taking care not to push through the bottom of the cork. Remove the cork slowly without disturbing the deposit. Clean inside the neck of the bottle with a cloth to remove any cork particles or sediment.

4. Pour the wine into the jug in a steady, continuous stream without stopping, and with a minimum of 'glugging' until the level of the wine in the jug reaches the 720ml mark. The remaining 30ml (containing the sediment) can be discarded or used to make gravy (as Grange Winemaker Max Schubert did).

5. Rinse any remaining sediment out of the empty bottle with warm water then pour the decanted wine back into the bottle, using a funnel if necessary.

6. If it is some time before the wine will be served, the bottle can be loosely recorked. This is recommended for very old wines, which may deteriorate quickly once exposed to air.

We hope that this information helps you to gain increased enjoyment from your wine.