By decanting the wine into a vessel of different proportions sediments, also called depots, filtered become. However, the most important aspect of decantation is the perfect preparation of the wine.
How does it work?
The wine is slowly decanted from the bottle into a decanter, a bulbous carafe. This is done against a light source to determine when the wine sediment is moving towards the neck of the bottle. Before it can leave the bottle, the decanter stops the process and lets the depot stay in the bottle.
The decanted wine is now left in the carafe for a certain amount of time, depending on its age, to allow it to develop. The effect on the aromatic power of the wine depends on the selected carafe size.
Decanters - wine breathes
Carafing is a related type of decanting, at the crying targeted ventilation become, exclusively for their to intensify flavors. With this method, the wine usually does not require separation of the sediment. Carafing is related to decanting due to the shape of the vessel.
By adding air, the aromas of the wine develop. The surface area of the wine produced determines the influence of oxygen on the aroma. The more surface the wine is granted the stronger the taste intensifies. This in turn depends on the shape of the vessel.
Usually you carafe red wine. But white wines can too carafed become. This makes sense especially for heavy white wines.
A younger wine normally needs a longer timeto develop the taste. So can a very young Cinsaut or Pinot Noir up to several hours rest. an intense one Syrah with long storage history needed for a similar result in contrast less time.