Glen McWilliam's Winemaking Legacy Glen McWilliam, one of the four sons of J.J. McWilliam, was a driving force behind McWilliam’s for over fifty years. His...READ MORE
Top Tips on Decanting
1. DECANTING WILL BENEFIT YOUNG WHITE OR RED WINES.
It’s a common misconception that decanting is used only for removing sediment from older wines. Decanting will also benefit young white or red wines as the increased amount of oxygen will allow the wine to break down and release the aroma’s faster. Although decanting benefits varieties such as Chardonnay, Shiraz and Cabernet Sauvignon, it is not suited to Rosè, Sparkling and light flavoured whites such as Pinot Grigio or Pinot Gris.
Don’t be scared to put that young (two to seven year) Shiraz or Cabernet Sauvignon into glassware for a few hours before drinking to allow the wine to be at its best. Exposing the wine to oxygen burns off the sulphur, exposing more fruit and therefore more flavour.
2. NOT ALL VARIETIES ARE MADE FOR THE DECANTER.
If your wine is already soft, savoury or leathery it is probably best not to decanter and go straight to glass and the mouth ASAP! Adding any more oxygen will only diminish the flavours, length and power of the wine’s fruit character and would do so very quickly. The wine is already old enough, it doesn’t need any more oxygen to encourage any further aging.
3. CELLAR WINES FOR FIVE YEARS.
A good guide for most white and red varieties made for cellaring is to cellar them for five years. This time allows the wines to evolve and develop some character. If you have a wine that is younger than the best opening date, you can safely reach for that decanter as this will only benefit the wine. The cellaring potential of a wine may also be printed on the back label or available on the winery website.
4. CONSISTENCY IN TEMPERATURE IS THE KEY TO CELLARING WINE.
A wine that is cellared in an environment that experiences temperatures changes from hot to cold to warm to cool will make it negatively impact the resulting quality of the wine. The optimum temperature to cellar is 12 to 14°C.
5. THE DECANTER IS AN ABSOLUTELY ESSENTIAL TOOL FOR WINE LOVERS.
A decanted wine will show more character and depth; you only need to compare a decanted wine to a non-decanted wine to see the huge difference it makes. So get yours out of the cupboard or off the shelf and start using it!!