There are often consumers who wonder, buy a bottle of wine, do not know whether to decant the wine in the end, there is no reference standard, it is estimated that the number of such consumers is still quite large. Which wines need to be decanted? Which ones don't need to be decanted? What is the standard for decanting? Don't worry, today I will analyze you in detail, telling you why you should sober up, what wine needs to be sobered, and what are the benefits after sobering.
Warm tips: the article is very long, pure dry goods, may wish to drink while reading, in the impetuous years to calm down to give yourself a little time to read slowly.
This article is longer and outlined as follows:
First, the value, method and standard of decanting
Second, the global classic red wine decanting inventory
Third, the global classic white wine decanting inventory
Fourth, the world's classic sweet wine decanting inventory
Fifth, the global classic enhanced wine decanting inventory
6. How to decant the wine?
7. How to judge that the wine has woken up?
1, the value of decanting
The wine in the bottle is like a sleeping beauty, although beautiful, it lacks aura and charm, and decanting can rejuvenate the aura of wine. The main purposes of decanting are:
(1) Moderate oxidation: can make rough tannins become softer. When tannins come into contact with air, they undergo a series of oxidative reactions, resulting in smooth and delicate.
(2) Aroma recovery: Some wines will show a closed state when they are young, and after contact with the air, the aroma will slowly remove the veil and gradually emit it.
(3) Remove sedimentation: Decanting the bottle can remove the sediment accumulated by the aged wine over the years, avoid the residual tartaric acid precipitation in the wine, and affect the taste.
(4) Remove odor: Some wines will add excess sulfur dioxide in the brewing process, which is easy to form a reducing sulfur odor, rotten egg smell, etc., in the process of decanting, this unpleasant taste will quickly disappear.
2, the way to decant the wine
There are three common ways to decant wine: "bottle awakening", "decanter decanting" and "cup waking".
(1) Bottle awakening: only need to open the cork, stand still, so that a small area of the bottle mouth is in contact with the air, this way is called "bottle awakening". The effect of softening tannins and releasing aromas in the bottle is relatively slow, but it can volatilize the reducing odor, but the disadvantage is that it cannot remove the tartaric acid precipitation of the aged wine. This method is generally used for: new vintage wines or wines with peculiar smells.
(2) Decanter decanting: it is to transfer the wine from the bottle to the decanter, so that the liquor is in full contact with the air in the decanter, and the tannin softens and the aroma is emitted faster, much faster than the "bottle awakening" method. Decanter decanting is the most ideal way to decant, not only to perfectly and quickly soften tannins, release aromas and remove odors, but also to remove the precipitation of aged wines. Decanter decanting is the most commonly used and practical way to decant, and it is also the decanting method that will be highlighted in detail in this article.
(3) Cup awakening: pour the wine liquid into the cup and make full contact with the air to sober up the wine. Because the contact surface between the wine and the air is very large, the speed of waking up the cup is very fast. Disadvantages: It is difficult to taste the various changes in the process of decanting the wine, and it is difficult to experience the peak feeling of wine quality; a bottle of wine needs to be woken up many times, too many times; it cannot remove the sediment in the wine.
3. Which wines need to be decanted?
Since decanting has so many benefits, doesn't all wines need decanting? Of course not, the general rosé wine and white wine are less decanting, and most decanting wines are red wines. Wines with the following characteristics generally require decanting.
(1) Wine grape varieties with thick tannins and newer vintages: for example, most of the tannins made from grapes such as Cabernet Sauvignon, Syrah, Malbec and Nebiolo need to be decanted when the vintage is newer. Because when you are young, these varieties of tannins are thick and rough, not delicate enough, just like a hairy guy needs to be tempered (decanted) to become round and smooth.
(2) Wine aged in oak barrels: Regardless of red wine and white wine, as long as it is aged in oak barrels, most of them need to be decanted. The newer or older the oak barrel, the longer the wine will be decanted. Because oak barrels give the wine tannins and aromas, it increases the tannin content of the wine and the heaviness of the wine body.
(3) Aged vintage wines: Usually old vintage wines will polymerize and coagulate during the aging process of tannins, tartaric acids and polyphenols, thereby forming precipitation. This sediment will bring rough numbness in the mouth, so it is necessary to decant the wine and remove the sediment. Usually the old vintage wine is shorter and should not be sobered for too long, just like an old man cannot withstand a long time to toss.
(4) Odorous wine: Odor usually refers to reducing tastes such as rotten eggs, sulfur, etc., which often appear on some cheap wines. Because the fruit ripeness and hygienic conditions of the grapes that make these wines are not particularly ideal, the winery will add a relatively large amount of sulfur dioxide to kill bacteria, which is easy to make the wine liquid have an odor.
4. The standard of wine decanting
(1) Tannin content: The higher the tannin content of the general grape variety itself, the longer the time for the wine to wake up. Tannin content ranking of common red grape varieties: Cabernet Sauvignon > Merlot> Muhe White> Syrah > Pink > Malbec > Sangovice> Grenache > Camry > Pinot Noir.
(2) Maceration time: The longer the maceration time during the fermentation process, the higher the tannin content of the wine, and the longer the decanting time.
(3) Oak barrel aging time: The longer the general wine is aged in oak barrels, the longer the time it takes to decant the wine.
(4) Proportion of new oak barrels: In the wine aging process, the higher the proportion of new oak barrels, the longer the decanting time.
(5) Vintage: General new vintage wine, the tannins are strong and rough, and the time to decant the wine is longer; as the year is longer, the tannins slowly mature in the bottle and become silky and even thin, so that the decanting time is shortened.
France
French wine has a strict grading system, from the daily table wine (VDF) to the legal appellation (AOC), etc., each grade has different winemaking methods and requirements, the quality of the wine produced will be completely different, the decanting time of each grade will be different, like the daily table wine and regional table wine mostly do not need to be decanted, because the structure is monotonous and rough, and the quality will not be improved after decanting. So the next main discussion is the decanting time of wines above the AOC level.
France's most famous wine regions include Bordeaux, Bourgogne, Rhone Valley and Loire Valley, which in turn highlight the different decanting times of each region.
1. Bordeaux
Bordeaux is one of the most well-known appellations in France and even in the world, and its left bank is dominated by Cabernet Sauvignon, which is more powerful, while the right bank is dominated by Merlot, which is more feminine. In general, wines of the same class on the left bank of Bordeaux will take longer to wake up than wines on the right bank.
(1) Left Bank
Most Left Bank wines are made from more than 60% Cabernet Sauvignon, and while this is not the law, most winemakers increase the proportion of Cabernet Sauvignon, as well as blend Merlot, Cabernet Franc, Petit Verdot and Malbec. At a young age, Bordeaux Left Bank wines are generally full of tannins, have an inattentive flavor, and usually require decanting.
Regional AOC wines: This wine is sometimes briefly aged in oak barrels, and with a high Cabernet Sauvignon content, it requires a short decanting process, typically within 20 minutes .20 minutes. The purpose of decanting is to soften the roughness of the tannins and speed up the release of the aroma.
Regional AOC wines: Bordeaux's main regions include Meodc, Haut-Medoc and Grave, which are usually aged in oak barrels, with higher Cabernet Sauvignon and heavier body structure, such as many Cru Bourgeois. New vintages (within 5 years) of red wines will have a heavier oak flavor at this stage, generally a longer time to decant, about 60 minutes; while 5-10 years of red wines usually have a more closed aroma, fruit aromas are gradually declining, complex aging aromas are just beginning to show, when the tannins are strong and rough, so the decanting time is usually about 30-60 minutes. The old vintage (more than 10 years) red wine usually becomes no longer strong and rough, but the sediment is more, at this time it is necessary to decant the wine properly, otherwise the wine will soon become weak, and the general decanting time is about 30 minutes.
Village-level AOC wines: Pauillac, St. Estephe, Saint-Julien, Margaux and Pessac-Leognan are all well-known village-level appellations of Bordeaux, producing red wines that have aged more than 12 months in new oak barrels, with particularly thick bodies, such as the 61 famous ries in the 1855 Médoc class. The tanning of red wines of new vintages (within 5 years) is very strong and very coarse, with decanting time of about 90-120 minutes, and red wine tannins of 5-10 years old are still very strong, but the fruit aromas begin to evolve into deep aging aromas, when the decanting time is generally 60-90 minutes. 10-15 years of red wine tannins are still relatively strong, but relatively smooth, at which time the decanting time is generally around 60 minutes. Red wine tannins over 15-25 years old begin to soften, the fruit aromas almost disappear, and a lot of sediment accumulates in the bottle, at which point the decanting time is generally about 30 minutes. Red wine tannins over 25 years have almost become weak, at which point the decanting time is generally within 30 minutes.
(2) Right bank
The right bank of Bordeaux is mainly planted with Merlot and Cabernet Franc, and the tannin content of these two main grape varieties is not as high as the left bank Cabernet Sauvignon. Therefore, the wine aroma of the right bank is mostly red fruity, and the tannins are fuller but not particularly strong, so the time to decant is generally lower than that of the same level of left bank wines.
Regional AOC wines: This wine is generally briefly aged in oak barrels, and the main varieties are Merlot and Cabernet Franc, so only a short decanting process is required, with a decanting time controlled within 20 minutes. The main purpose of decanting is to soften the roughness of tannins while allowing the closed aroma to slowly bloom.
AOC wines: The main regions on the right bank of Bordeaux include Fronsac and St. Emilion, etc., and the satellite sub-regions mainly include Neac-Pomerol, Lalande-de-Pomerol, etc. Such wines are generally aged in oak barrels and have a full body structure. Wines of new vintages (within 5 years) are generally very full of body structure and abundant tannins, and the general decanting time is about 45 minutes. The general tannins of 5-10 years of wine begin to become soft, when the fruit aroma gradually disappears and evolves into an aging aroma, which is mainly to rejuvenate the aroma, and the general decanting time is about 30-45 minutes. The general tannins of wines that have been more than 10 years old have begun to become weak, and a large amount of sediment has begun to accumulate in the bottle, and the general decanting time is 30 minutes.
Village-level AOC wines: On the right bank of Bordeaux there are mainly famous villages such as Pomerol. Such wines are generally aged in oak barrels over a long period of time, with powerful tannins, full bodies and complex layer variations. New vintages (within 5 years) are generally more dull in aroma, full of body structure, and generally decanted for 60-90 minutes. The general aromas of 5-10 years of wine begin to transform into aged aromas, and the tannins begin to mature slowly, but the body structure is still full and thick, and the general decanting time is about 60 minutes. 10-20 years of wine, tannins have matured, become soft and delicate, the aroma will be a little closed, there is more precipitation in the bottle, then the decanting is mainly to rejuvenate the aroma and remove the sediment, the general decanting time is about 30-60 minutes. Wines that are more than 20 years old, whether aromatic or tannin, are slowly becoming weaker, and decanting is more to remove sedimentation, and the general decanting time is 30 minutes.
2. Burgundy
Although Pinot Noir is grown all over the world, no place has been as successful as Burgundy, especially cote d'Or, which is the pinnacle of Pinot Noir. Generally speaking, Pinot Noir is a grape variety with a delicate style, and the wines produced often have red fruits (strawberries, sour red cherries and red plums, etc.) and floral aromas (hibiscus and roses, etc.), and low tannins and high acidity are the most obvious structural characteristics of Pinot Noir. Even at a young age, Pinot Noir has a strong hint of red fruit, and at maturity, Burgundy red wines tend to develop a complex earthy and fleshy flavor.
Regional AOC wines: These wines are generally not aged in oak barrels, and Pinot Noir varieties have lower tannins, so Regional AOC wines generally do not need to be decanted.
Village-level AOC wines: These wines are generally more ripe, full of tannins, and aged in oak barrels, such as Beaune, Chalonnaise and Maconnais, which generally require decanting. New vintages (within 5 years) typically decant around 45 minutes, while wines aged 5-10 are generally decanted within 30-45 minutes, mainly for dull aromas. 10-20 years of wine is generally less seen on the market, only a very few of these wines can be stored for such a long time, tannins have begun to become weak, at this time decanting is mainly to rejuvenate the aroma, while removing sedimentation, so the general decanting time is 30 minutes.
There are also village-level wines, smaller than the wine regions mentioned above, but also at the village level, such as Nuits-St-Georges and Gevrey-Chambertin. These wines take longer to pass through oak barrels, are fuller and more complex in layers, so they take a little longer to wake up than they do at the village level. The new vintage (within 5 years) wine generally has a decanting time of about 60 minutes; a wine decanting time of 5-10 years is 30-60 minutes; a decanting time of 10-20 years of wine is about 30 minutes; wines of more than 20 years generally only need to be decanted and processed, and the tannins and aromas are weak and not suitable for decanting.
Premier Cru wines: After a long time in oak barrels, the wine grapes are more ripe, the wine body is fuller, and the thickness of the oak barrels is very strong in the young, and in the later stages, the aromas of cinnamon, vanilla, tobacco and leather brought by the oak barrels are more presented, and the tannins begin to become smooth and delicate. The wine decanting time of the new vintage (within 5 years) is generally 60-90 minutes; the decanting time of 5-10 years is about 60 minutes; the decanting time of 10-15 years is 30-60 minutes; the decanting time of 15-20 years is about 30 minutes; wines over 20 years generally do not require a long period of decanting, and only need to be decanted for bottle change.
Grand Cru wines: The time to pass through oak barrels can be up to 18-24 months, the wine is very full and thick, more powerful than the first-class wines, the layers are more complex, and the tannins and polyphenols generally take more than ten years to mature perfectly, so the time to decant is generally longer. The new vintage (within 5 years) is generally decanted in 90-120 minutes; the decanting time for 5-10 years is 60-90 minutes; the decanting time for 10-15 years is about 60 minutes; the decanting time for 15-20 years is about 30 minutes; and the general decanting time for wines over 20 years is less than 30 minutes.
3. Rhône Valley
Because the Rhône Valley is located in the south of France, the temperature is higher, the sun is more abundant, and it is mainly made of red grape varieties such as Syrah, Muhewhite and Grenache, and usually aged in oak barrels for a long time, so the rhône Valley wines are generally very full-bodied, the tannins are very thick, and they are very popular with Robert Parker. The Rhône Valley region is divided into three main levels, from low to high: Cote du Rhone, Cote du Rhone Villages and Cru.
Regional AOC wines: These wines are generally not aged in oak barrels or have a short aging time, mainly fruity aromas, and although the body is thick, it is less complex, so it is less necessary to treat the decanting time. If the oak barrel aging process is carried out for a short period of time, the decanting time should also be controlled within 20 minutes.
Village-grade AOC wines: Wine grapes are very ripe, generally aged in longer oak barrels, in a rich and mellow style, so the decanting time is usually longer. The wine of the new vintage (within 5 years) is generally 30-60 minutes to decant, the decanting time of 5-10 years of wine is less than 30 minutes; and the wine of more than 10 years is generally past the drinking period and is not particularly recommended, so it is not necessary to decant.
16 Grand Village Wines: These wines are aged in oak barrels for a long time, some even up to 36 months, and the wine as a whole is very heavy and the decanting time is particularly long, especially the three Grand Villages of Cote Rotie, Hermitage and Chateauneuf-de-Pape, which have the thickest wine structure and the longest decanting time. The new vintages (within 5 years) in these 3 appellations generally have a decanting time of 90-120 minutes, a wine decanting time of 5-10 years of 60-90 minutes, a decanting time of 10-15 years of wine of about 60 minutes, a decanting time of 15-20 years of wine of about 30 minutes, and a general decanting time of wines of more than 20 years of less than 30 minutes. Other Grand Village wines generally have a 30-minute shorter decanting time than these three Grand Village wines, and generally have fewer wines that can age for more than 15 years.
Italy
Italy's most well-known wine regions are Piedmont, Tuscany and Veneto, where Barolo and Barbaresco are Piedmont's kings, brunello di Montalcino and Chianti are Tuscan star wines. Amarone is undoubtedly the king of Italian wine. The following will highlight the decanting times of typical wines in these two appellations.
1. Piedmont
Nebbiolo is the most important grape variety in Piedmont, with strong tannins and firm acidity, with the famous Barolo and Barbaresco produced 100% Nebbiolo. In general, Nebiolo wines have floral aromas (such as rose and violet) and red-blue fruits (Western plums, pomegranates and black cherries, etc.), as well as delicious truffle and black tea flavors. A good Nebiolo wine is like a powerful male ballet dancer, who can experience its elegant beauty at the beginning, and then gradually feel the beauty of power.
(1) Barolo
Known as the "wine of kings" in Italy, Barolo is usually high in tannins, high in acidity, high in alcohol, and has a very strong potential for aging, some even aged for 50 years. Barolo's ruby red color from its youth to garnet and brick red as it ages, with a complex aroma of plum, rose, tar, licorice and slightly white truffle.
Traditional Barolo is made from 100% Nebbiolo grapes, usually fermented with the skin for at least 3 weeks, aged for more than 3 years in the winery, with abundant tannins and untamed at a young age, making it the most uncompromising wine in the world and takes years of ageing to be "tamed". The new vintage (within 5 years) wine is generally decanted for about 120 minutes; the decanting time for 5-10 years is 90-120 minutes; the decanting time for 10-15 years is about 60-90 minutes; the decanting time for 15-20 years is about 60 minutes; the general decanting time for wines over 20 years is about 30 minutes, and there is no need to decant wine for more than 30 years, because the barolo wine of the elderly has aged for a long time and the fruit aroma has disappeared. The body of the wine is already relatively thin.
Barolo wines produced by famous artists take longer to decant than the above, such as Gaja and Giacomo Conterno, because their Barolo wines are thicker and stronger than the average Barolo tannins.
(2) Barbaresco
Barbaresco wines need to be aged for at least 2 years before they can be released, of which 1 year must be aged in oak barrels. Overall, Barbaresco wines are powerful. However, compared to Barolo's roughness, masculinity and introversion, Barbaresco has more elegance and feminine flexibility.
Traditional Barbaresco wine grapes are harvested late, macerated for a long time, and their wines are aged very long in vats, resulting in a firm taste and heavy tannins. Young Barbaresco wines have aromas of raspberry, rose and violet; aged Barbaresco wines evolve complex aromas such as tar, truffle, leather, tobacco and game. The new vintage (within 5 years) wine is generally decanted for about 120 minutes; the decanting time for 5-10 years is 90-120 minutes; the decanting time for 10-15 years is about 60-90 minutes; the decanting time for 15-20 years is about 60 minutes; the general decanting time for wines over 20 years is about 30 minutes, and there is no need to decant wine for more than 30 years, and like Barolo, the fruit aroma has disappeared and the tannins have been fully matured. There will be no more complicated changes, so it is generally possible to remove the sediment.
2. Tuscany
Sangiovese is the most well-known grape variety in Tuscany, with the main aromas being red fruits (red plums and red cherries) and pronounced vegetable (tomato) flavors. It is not only the main wine grape of Chianti wines, but also the only wine grape in Brunello, and the high acidity and high tannins (especially Brunello) are the most obvious characteristics of Sangiovese. Brunello has no doubt that brunello has the most ripening potential among the wines made with Sangiovese, and of course many very good Chianti producers can also produce wines with outstanding ageing potential.
(1) Brunello
Brunello wines must be 100% sangiovese grapes picked and pressed and fermented with a minimum alcohol content of 12.5%, a total acid content of more than 5 g/L, and aged in oak barrels for at least 2 years. Once bottled, Brunello wines also need to be aged in the bottle for more than 4 months (at least 6 months for the Collector's Grade) until 5 years after the harvest year and 6 years for the Collector's Grade. As a result, Brunello wines are thick and powerful, full and rich, complex in layers and durable, so they are called the jewels of Tuscany. Generally can be preserved for between 10-30 years, some of the top Brunello wines can be preserved longer.
Brunello wines are brightly pomegranate in color when they are young, bright and clear, with aromas such as berries, herbs, spices, preserves, tobacco, herbs, shrubs and earth, the wine is strong, the tannins are thick and powerful, the layers are complex and changeable, and the aftertaste is long-lasting, and with the aging of time, it will develop fig, sweet tobacco, coffee and leather flavors, and the taste will be better. The new vintage (within 5 years) is generally decanted in 90-120 minutes; the decanting time for 5-10 years is 60-90 minutes; the decanting time for 10-15 years is about 60 minutes; the decanting time for 15-20 years is about 30 minutes; and the general decanting time for wines over 20 years is less than 30 minutes. Brunello wines that are more than 30 years old generally only need to be decanted and changed.
Brunello wines from some of the top wineries have aged longer in oak barrels, resulting in higher body thickness and relatively longer decanting times, such as Biondi Santi and Soldera.
(2) Classic Chianti
Classic Chianti wines in their youth, full of floral aromas, full of red fruits, spices and herbs, soft taste, tannins are thicker, slightly higher acidity, with the aging of the wine, tobacco and leather flavors gradually appear, but also have the aroma of coffee and game, the taste becomes silky, tannins are thick but delicate, there is no roughness, the wine is balanced, the layers are complex, and often with the aftertaste of dried cherries, tobacco and coffee.
Classic Chianti requires a minimum ageing of 12 months and its tannin content is not particularly high. The wine of the new vintage (within 5 years) is generally about 30 minutes to decant, the decanting time of 5-10 years of wine is 30 minutes, and the wine of more than 10 years is generally past the drinking period, and the value of decanting is not large.
The Collection of Classic Chianti requires a minimum ageing of 24 months, and its aroma concentration and tannin content and structural strength are much higher than those of ordinary Chianti. The new vintage (within 5 years) generally has a decanting time of about 45 minutes, a wine decanting time of 5-10 years is about 30 minutes, and a wine of more than 10 years is generally decanted within 30 minutes.
The top selection of classics is aged longer, requiring a minimum age of 24 months and a 4-month aging in the bottle, so the aroma is more intense and complex, the taste is fuller and more delicate, and the storage time is longer, up to 10-20 years. The new vintage (within 5 years) wine generally has a decanting time of about 60 minutes; the sobering time of 5-10 years of wine is 30-60 minutes; the general decanting time of wines of more than 10 years is about 30 minutes, while wines of more than 20 years generally do not need a long decanting process, and only need to be decanted for bottle change.
Classic Chianti aged at some of the top wineries, such as Tenuta dell'Ornellaia and Antinori, so that the decanting time is a little longer than that of the average winery.
3. Veneto
The most famous wine in the Veneto is undoubtedly the Amaroni, which is known as the "King of Italian Wine". Amaroni is made from air-dried grapes with a very strong flavor, generally medium to high acidity, high alcohol, strong tannin structure, and aromas such as black cherry, brown sugar and chocolate. Overall, Amaroni's ageing potential is very large, basically 10-15 years old, and some even up to 50 years old. It has notes of cherry, rose, spice and green almonds at a young age, and when aged, Amaroni also has notes of fig, tobacco and licorice.
The general decanting time of Amaroni wines in new vintages (within 5 years) is 90-120 minutes; the decanting time for wines aged 5-10 years is 60-90 minutes; the decanting time for wine in 10-15 years is about 60 minutes; the decanting time for wines aged 15-20 is about 30 minutes; and the general decanting time for wines over 20 years is less than 30 minutes.
Spain
The grading system in Spain is much simpler than in France, and one grading system is determined according to the length of aging time of oak barrels. In general, the longer the oak barrel is aged, the higher its grade. The legal grades, from lowest to highest, are: Crianza, Reserva and Gran Reserva.
(1) Aged wine: Red wines are aged for at least two years and are cellared in barrels for at least 6 months. The general decanting time for new vintages (within 5 years) after marketing is 60 minutes, and the decanting time for wines aged 5-10 years is 30-60 minutes.
(2) Treasured wines: Red wines are aged for at least three years, of which at least one year is cellared in oak barrels. The new vintage after the market (within 5 years) generally has a decanting time of about 60-90 minutes; the decanting time of 5-10 years of wine is 30-60 minutes; and the decanting time of wines of more than 10 years is controlled within 30 minutes.
(3) Grand Prize Wines: Red wines are aged for at least 5 years, of which at least 18 months are cellared in oak barrels, with the rest being bottled. The new vintage (within 5 years) after the market is generally 90-120 minutes for wine; the sobering time for 5-10 years is about 60 minutes; the sobering time for wines over 10 years is controlled at 30-60 minutes; and the sobering time for wines over 20 years is controlled within 30 minutes.
The United States
Different regions of the United States have different climate styles, and their wine styles are very different. Red wines from high-altitude or cool-type regions generally have naturally high acids and abundant tannins, while their alcohol levels are relatively low. Red wines from hotter and flatter vineyards will contain higher alcohol levels, lower tannins and less salty flavours, while also having more fruity notes.
1. Napa Valley
The Napa Valley is dominated by Cabernet Sauvignon grapes, whose wines are usually aged longer in oak barrels, mainly containing mature blue-black fruit aromas, as well as spices from oak barrels and notes of chocolate and coffee, with abundant tannins and medium and above. New vintage (within 5 years) Napa Cabernet Sauvignon wine aromatic, both fruity and oak barrels brought by the flavor substance, tannins are thick and strong, the general decanting time takes 60-90 minutes; 5-10 years later, the wine fruitiness gradually fades, more is the cinnamon, roasting, vanilla, tobacco and mint and other aromas, the tannins are soft, but still relatively strong, the general decanting time is about 60 minutes; after 10 years, the wine fruit flavor has disappeared, the tannins and wine body have become very soft, then the decanting time Between 30-60 minutes; after 20 years, the tannins and aromas of the wine have deteriorated, and the decanting time is more to remove sediment in the bottle, so the decanting time is generally controlled within 30 minutes.
2. Oregon
Oregon is a famous pinot Noir wine mecca, and its production of Pinot Noir is generally aged in oak barrels, which is different from New Zealand wines (no need to decant the wine without oak barrels), with fuller tannins, but slightly less layered complexity and structural delicacy, and generally rarely aged more than 20 years. At a young age, Oregon wine aromas are rich in fruity, floral aromas, but also have aromas such as roasting, smoking and tobacco, with fuller tannins and fuller wine bodies. When the wine is aged, it has aromas of tobacco, mint and tobacco. Due to the poor layering, the general decanting time should not be too long.
The new vintage after the market (within 5 years) generally has a decanting time of about 60 minutes; the decanting time of 5-10 years of wine is about 30 minutes; and the decanting time of wines of more than 10 years is controlled within 20 minutes.
Australia
Australian wines do not have clear grading and no clear oak barrel ageing, so the ageing potential of wines is more difficult to grasp, and the natural decanting time is more difficult to grasp. Overall, Australian wines are mainly based on Syrah and Cabernet Sauvignon, generally rich in aroma, sweet in taste, full in structure and stronger, but the aging potential is poor, generally no more than 20 years.
Wines labelled australia (Australia), South Australia (South Australia) and South Eastern Australia (South East Australia) generally do not require decanting, as most of these wines are not aged in oak barrels.
Wines labelled Barossa Valley, Coonawarra, Hunter Valley and Clare Valley are generally aged in oak barrels and need to be decanted. The decanting time is related to the aging time of the oak barrel, and the longer the oak barrel is aged, the longer the corresponding decanting time.
Australian wines also have a Langton's Classification of Australian Wine, which classifies 139 well-known wines into three grades: Exceptional, Outstanding and Excellent. The body of the supreme grade wine is very strong, the new vintage (within 5 years) generally needs to be decanted for 60-90 minutes, 5-10 years generally need to be decanted for about 60 minutes; the outstanding grade wine is strong, the new vintage (within 5 years) is generally decanted for about 60 minutes, and after 5-10 years, it is generally decanted for 30-60 minutes; the excellent grade new vintage (within 5 years) wine is generally decanted for about 30 minutes, and the general decanting control after 5 years is within 30 minutes.
Wisdom
Chilean wines do not have a definite oak barrel ageing rating like Spain, but are also labeled Reserva and Grand Reserva.
Reserva: Generally refers to the wine after about 6 months or less of oak barrel aging, decanting time of about 30 minutes is appropriate.
Grand Reserva: Generally refers to the wine after about 12 months of oak barrel aging, decanting time is 30-60 minutes.
White wines have less tannin content and most are not aged in oak barrels, and there are no complex changes after aging, and generally do not require decanting, such as New Zealand Sauvignon Blanc wines. The white wines aged in oak barrels include Burgundy Grand And First Class White Wine, Napa Valley White Wine, etc., so the tannin structure is relatively strong, the wine body is full, the layers are varied, and it is generally necessary to decant.
1. Burgundy, France
First-class garden wine: the new vintage (within 5 years) is mainly based on fruity and floral aromas, while with oak barrels to give the flavor, the wine structure is full, the general decanting time is 30 minutes; after 5-10 years, the wine aroma evolves into nuts, toast and vanilla, etc., the wine body begins to become soft and delicate, and the decanting time is appropriate within 30 minutes. After 10 years, the aroma and body of the wine are not suitable for long decanting.
Grand Garden wines: the layers are extremely complex and intense, with obviously different aromas and tastes at different stages, and the decanting time is longer. The decanting time for new vintages (within 5 years) is 60 minutes; the time for decanting wines in 5-10 years is 30-60 minutes; the decanting time for 10-20 years is 30 minutes; and the decanting time for wines over 20 years is simply decanted and changed.
2. Napa Valley
A batch of Napa Valley white wines, represented by the Chateau Montelena Winery in 1976," are aged in oak barrels, with rich and complex aromas, full and strong bodies, and generally need to be decanted. American white wines that have not passed through oak barrels do not need to be decanted.
The decanting time for new vintages (within 5 years) is 30-60 minutes; the decanting time for wines aged 5-10 years is less than 30 minutes; and the decanting time for wines older than 10 years is not recommended.
1. Expensive rotten wine
Generally, noble rot grapes are infected by noble rot bacteria, sometimes with a slight taste of mold, so it is necessary to decant the wine, such as Sauternes in France, Tokay in Hungary, TBA (Kutao Selected Noble Rot Wine) and BA (Selected Noble Rot Wines one by one) in Germany and Austria are all noble rot wines, generally decanting for about 30 minutes, in order to dissipate some of the smell of mold.
2. Straw wine
There is also a kind of exotic sweet wine called "straw wine", its winemaking raw materials are dried on the straw, until the moisture in the grapes is lost and dried up and wrinkled, just like an old woman who is more than 100 years old, the sugar is concentrated and pressed, and it is brewed. Generally, straw wine has been air-dried for several months and usually has a earthy or other flavor that requires decanting to remove some odors.
These wines include French Jura straw, Hermitage, Alsace, Italian santo or Vino Santo and Austrian straw (Strohwein), which generally wake up within 30 minutes, mainly to remove the odor during the drying of grapes.
The world's most famous fortified wines are Spanish Sherry, Portuguese Port and Madeira.
1. Sherry
Sherry is mainly made from the white grape varieties Palomino and Pedro Ximenez (PX), with occasional moscatel. Shirley also needs to be blended, which is known as the Solera aging system. That is, the barrels used in the maturation process are stacked in several layers (as few as 3 layers, up to 14 layers), the lowest barrel stores the oldest wine, and the topmost one stores the latest wine. Every once in a while, the distillery will take a part of the wine from the bottom layer and bottle it for sale, and then take the wine from the upper barrel to make up for the reduced wine in the lower layer in order, take the second layer to make up for the first layer, take the third layer to make up the second layer... So that the old wine can be used as the base wine, and the young wine can be blended, so that the sherry wine maintains its eternal flavor.
Common sherrys are also divided into the following types:
(1) Fino Sherry: Fino is a lighter dry sherry, the wine is clear, mostly straw yellow, with almond and hay aromas, and the alcohol content is between 15% and 17%. Finocell is usually lighter, more lively and fresh, and generally does not need to be decanted.
(2) Manzanilla Sherry: Manzanilla is a dry sherry from the Sanlucar appellation, which is generally lighter in color and similar in flavor to Fino Sherry, with an alcohol content of between 15% and 17%. Manzania Sherry is similar to the Finocell style and does not require decanting.
(3) Amontia Sherry: During the aging stage, Amontillado will first age under the cover of "flor" for a period of time, and then be exposed to air for further oxidation. This sherry is generally slightly dry in taste, somewhere between Fino and Olorosos in body and colour, with hazelnut flavors. Due to its ageing, Amontia Sherry has an oxidized and hopy flavor, and the usual decanting time is 20 minutes.
(4) Euroso Sherry: The Oroso, which has a longer oxidation time, has a deeper brown color and a very complex taste, with a pronounced walnut flavor, as well as caramel, leather and spices, and the alcohol content is usually between 18% and 20%. The oxidizing time of Ouros Sherry Sherry is longer, the oxidation taste is heavier, and it requires decanting, and the general decanting time is about 30 minutes.
(5) Paro Cattoshery: Palo Cortado is a relatively rare dry sherry, naturally transformed from Amontia Sherry, the liquor is mostly reddish brown, delicate aroma, round and thick taste, alcohol content between 18% and 20%. Parcot Dorseli has an oxidizing taste, but is not particularly prominent, and the usual decanting time is within 20 minutes.
(6) Pedro Jimenez: Pedro Ximenez is a sweet sherry made from dried grapes of the same name, with a dark brown, aromatic and sweet taste, with aromas of dried fruits, coffee and licorice. PX Sherry is made from air-dried grapes with pronounced earthy and oxidizing flavors that require decanting, typically within 30-60 minutes.
(7) Cream: Cream sherry is made of Oroso Sherry and sweet Sherry, the wine is reddish brown, the taste is sweet and silky, balanced and complex. Cream Shirley also has an oxidizing flavor and also requires decanting, which is generally about 30 minutes.
2. Port wine
The brewing process of Port wine is quite special. When the juice begins to ferment to 6%-9%, the winemaker adds brandy with up to 77% alcohol according to his own experience, at which point the yeast is killed and the alcoholic fermentation stops. Since port wines usually have a higher residual sugar content, they usually have a sweet taste. In addition, because brandy is added during fermentation, its alcohol content is generally 15-20 degrees.
(1) White Ports: White Port is made of white grapes, the liquor is golden yellow, the acidity is low, with honey and nut aromas and obvious oxidation. Available from semi-dried to sweet, it is usually available after 2-3 years of age. Generally, white port wine is lighter and does not need to be decanted.
(2) Ruby Ports: Divided into three types: ordinary ruby red porter, collector's ruby red porter and late vintage porter. Ordinary ruby red port liquor is dark in color, sweet in taste, fruity and heavier, most aged in stainless steel barrels for no more than 3 years, suitable for young drinking. Ruby red porter is fresher and livelier and does not require decanting.
Reserve Ruby Ports: High-quality ruby red port, generally made of the same year or more years, aged in oak barrels for more than 5 years, the wine is mellow, fruity, and generally does not need to decant.
Late Bottled Ports (LBV): Made from grapes from the same vintage, typically aged 4-6 years before bottling. It can be divided into two types: Modern LBV, which is filtered before bottling, has a more intense and complex flavor and a noticeable sense of convergence than the collector's ruby red porter. Bottle Matured LBV is unfiltered and needs to be aged in bottle for 3 years before it can be released for sale, and the top-of-the-line port is similar to Vintage Ports. Due to the late vintage Porter's long age, there may be precipitation, requiring a short decanting, usually within 30 minutes.
(3) Tawny Ports: Can be divided into ordinary brown port, reserve Tawny Ports, brown 10 years / 20 years / 30 years / 40 years port (Tawny 10 / 20 / 30 years / 40 years old Port) and vintage brown port (Colheita Ports) 4 types.
Ordinary brown port: similar to the old age of ruby red port, it is made of a base wine with a light color and a short extraction time, and the production is large, mainly sold to France. Ordinary brown porter has a short aging time, the wine is lighter, and there is no need to decant the wine.
Reserve Tawny Ports: Formulated from different vintages, aged in oak barrels for at least 7 years, the wine is yellowish brown or brown, soft on the palate and complex in aroma. During the old age, the aroma will be somewhat closed, and it is necessary to decant the wine briefly, and the general decanting time is about 30 minutes.
Tawny 10/ 20 / 30 / 40 years old Port: This is the best brown port, where N years refers to the average age of the base wine. This type of Porter aroma is concentrated, with complex aromas such as chocolate, coffee, walnut and caramel. This type of porter has a very long aging time, with sedimentation, and requires decanting, and the general decanting time is 30-60 minutes.
Vintage Colheita Ports: Made from a single vintage base wine that is aged in barrels for at least 8 years, it has the characteristics of a brown vintage port, but at the same time reflects the uniqueness of the harvest year. As with the above-mentioned brown 10 years/ 20 years / 30 years / 40 years port, it requires decanting, and the decanting time is 30-60 minutes.
(4) Vintage Ports: This is the most expensive port, and the base wine is produced from the same vintage. To become a Baud year, approval by the IVDP (Porter Management Organization) is required, and taking into account the quality, quantity and market acceptance of the year, an average of 3 years will appear every 10 years. At the same time, vintage port can also be divided into two types: vintage port and single Quinta Vintage Port.
Vintage Porter: Bottled after 2-3 years of age, and not available until after 30 years. The wine is often dark yellowish brown in color, delicate in fruit, viscous and complex in taste, and the sediment in the bottle is very thick. So the vintage Porter needs to decant, and the decanting time is about 60 minutes.
Single Quinta Vintage Port: Similar to Vintage Port, it is produced from a single winery. As with vintage Porter, the decanting time is around 60 minutes.
3. Madeira wine
What makes Madeira special is the brewing process, which is unique in the world. It goes through three important steps: fermentation, fortification and Maderization, where fermentation is terminated with a 96% alcohol alcohol distillation, the wine is intensified to 17-18 degrees, and the wine is heated for a long time to give it a cooked and caramel flavor. Mainly divided into:
(1) 3 Years of Treasure Madeira: Three Year Old is a non-single variety of unaltered blended wine, sometimes called "Finest", brewed by Black Mole and Comre, using the Estufa Madeira process, aged in stainless steel, with an average age of 3 years. The 3-year treasure Madeira wine is light and does not need to be decanted.
(2) 5 Year Collection madeira: The 5 Year Old Reserve is also a non-single variety of unlethered blended wine, made from 15% Black Mole and 85% of other grape varieties, with an average age of 5 years. The 5-year treasure madeira generally does not require decanting.
(3) 10-year special collection made in Madeira: The 10-year special collection of Madeira is mainly made from 4 noble grape varieties, generally using the Canteiro Madeira process, aged in wooden barrels, with an average age of 10 years. This type of Madeira wine generally has sedimentation and requires decanting, which lasts about 30 minutes.
(4) 15-year Grand Collection Madeira: The 15-year Grand Collection Madeira (15 Y.O Extra Reserve) is a blended-type Madeira without a year, with an average age of 15 years, which is very rare. These Madeira wines have a long aging age and a strong body, typically decanting for 30-60 minutes.
(5) Aurora Madeira: Solera Wine is an unispired blend of wines aged using the Solera System. Only 10% of the wine can be bottled each year, while filling the same volume of wine, the entire Solora system can only go through 10 bottlings, and by the 10th time, all the wine in the Solola system will be emptied. This way of aging in Madeira is currently banned by the European Union and can only be seen in some older Vintage Madeira wines. This type of Madeira has an oxidizing flavor and usually takes 30-60 minutes to decant.
(6) Colheita/Harvest Madeira: Made from a single vintage grape variety that requires at least 5 years of barrel ageing to bottle, very similar to the 20-year-old "Vintage Madeira", but not as concentrated and complex as the latter. Harvest typically ages 5-10 years in barrels, whereas Colheita previously required barrels to be aged 12-18 years, now 6-10 years. This Madeira wine is older and requires decanting, usually for about 30 minutes.
(7) Vintage Madeira: Frasqueira/Vintage is the highest rank in Madeira. It is made from a single vintage grape variety and aged in wooden barrels for at least 20 years before continuing to age in bottles. The vintage after bottling madeira is extremely resistant to oxidation and can be stored for more than 100 years. It is only necessary to change the bottle briefly to remove the sediment.
If your decanting purpose is to allow the wine to breathe freely, you only need to pour the liquor directly into a suitable container; but if your decanting purpose is to remove sediment from the wine, then you can follow the steps below.
(1) The wine that needs to be decanted is changed from the original lying state to the vertical state, so that the sediment can fully fall to the bottom of the bottle; for the old wine with more precipitation, it can be placed vertically one to two days in advance.
(2) Prepare all the tools you need to decant, including a corkscrew, a clean decanter and a suitable light source (such as a candle or flashlight), etc., of course, you can also prepare the filter as needed.
(3) Use the corkscrew to open the wine, note: when opening the bottle, it is best to remove the layer of tin foil (wine cap) wrapped on the outside, so that it will be more intuitive when observing the sedimentation at the neck. Also, to avoid sedimentation poured into the decanter, you can light a candle under the neck.
(4) After making the above preparations, you can start pouring wine. At this time, you need to hold the bottom of the bottle in one hand, hold the decanter in the other hand, point the neck at the light source, and slowly pour the wine into the decanter at a uniform speed. Remember not to pour the wine too fast, otherwise it is easy to bring sediment into the decanter.
(5) When there is not much liquor left in the bottle, and more precipitation has accumulated at the bottleneck, stop pouring the wine. However, if there is more precipitation left in the bottleneck but the wine in the bottle is still more, you can consider using a filter device to transfer the remaining wine to the decanter.
When you have done all this together, the work of transferring the liquor is officially completed. If you accidentally bring a small amount of sediment into the decanter at this time, you don't need to worry too much, because compared to the sediment in the bottle, these are already harmless.
Everything has a degree, and in order to ensure that the wine reaches its most perfect state, it is best to try it at different stages of decanting.
(1) Try first: If the fruit aroma in the wine is still not enough or there is almost no floral and fruit aroma, and the tannins are too heavy, it proves that the wine is still too closed and needs to continue to decant.
(2) Re-tasting: After a period of time, you can taste it again, if the wine still does not fully reach the softening state, you can wait for a period of time, or slightly shake the decanter to accelerate the decanting.
(3) After waking up: the wine that is completely awake generally has a pleasant aroma of flowers and fruits, and the tannins are soft and the taste is relatively complex.
(4) Confirm whether you are overly awake: This is a very good judgment, usually, wine has a vinegar flavor, that is, too much awakening.