The Decanting of Wine
By Gregoire M. Poirier, Professional Wine Coach

Have you ever ordered a bottle of wine in a restaurant and noted that the last glass seemed much better then the first glass, yet from the same bottle? (Yes, even beyond that very good feeling!) Even better, how about when that glass of wine starts really coming on strong just when that fine dessert is presented at the table, served with coffee, and the server attempts to have the wine glass removed. Have you ever opened a bottle of red wine at home, and the next day found it drinking that much better, improving overnight like yesterdays pizza? I think that we have all been there more then once which leads back to our topic of decanting.

Decanting of wine is such an easy task, and delivers so much extra pleasure by doing so. But why are so few people in this country bothering to decant wine as yet? Could it be partly because the practice of decanting wine is rarely offered or available at our so called fine hotels, resorts, and fine dining restaurants? As the American wine consumer becomes more savvy about their enjoyment of wine, I predict that this lack of decanting service in commercial establishments will likely change ,and quickly. These are all questions and topics for another article. Today we simply want to invite you to add a simple exercise to your wine enjoyment practice that will elevate the quality of the wines you are already purchasing and consuming, without adding any new cost to the bottle!

You may or may not have ever participated in a serious wine tasting to have experienced decanting properly executed. For any true wine professional whether selling or buying, the decanting of wines is a rule not to be broken as any one transaction after a tasting could result in the exchange of thousands of dollars or even much more depending where you work in the food chain. In today�s environment with its modern tableside tools, decanting has become quite easy to do. Further, it takes very little extra work or know-how. No longer is it important to light a candle, have the perfectly white linen backdrop, then crank a bottle so slowly that heaven for bid, there is no residue allowed into the glass. Those bourgeois days are thankfully gone. A simple funnel and decanter is all that is required, and basic training is all that you need to accomplish the task with confidence. If you have leftover wine in the decanter at the end of your meal that you wish to keep for another time, try refilling the original bottle from the decanter and use glass marbles to fill in the open air, saving the leftovers for tomorrows� enjoyment right alongside the next day pizza!

Using good old American know-how and simple everyday modern decanting tools, makes a simpler practice of decanting wine a great opportunity to illustrate the Americanization of Wine at its very best. I recommend three things, 1) start decanting today, 2) request decanting service from your favorite restaurants, and 3) let them eat cake!

Copy written 2005 by Gregoire Martin Poirier, a certified sommelier, professional wine coach and President of Wine Guy Enterprises, LLC www.wineguytours.com