Wine Accessories and Glasses

Wine decanting is a method used by wine lovers to:

~promote the oxygenation of a young or tannic wine in order to release its aromas

~split the liquid from the sediment of an old wine or vintage bottle of port

Placing wine in a decanter “wakes up” the wine to reveal its full potential. Wine decanters also present wine in a clear glass or crystal receptacle that highlights the liquid’s natural colors. Clean your decanter as soon as it is empty. Buy a decanter cleaning brush that is specifically designed to reach nooks and crannies. Use mild soapy water (tap. or warm, but never boiling) and rinse thoroughly to prevent tainting the next wine.

A decanter is more than an attractive vessel utilized to serve your wine. Pouring your wine into a decanter helps to remove sediment and can soften harsh tasting tannins found in some red wines. It seems to be the general consensus that white wines generally do not have to be decanted.

Removing the cork and allowing the bottle to sit before serving does not allow enough room for the air to enter the bottle.  However,  decanting the wine in a glass wine decanter will allow enough air to let the wine breathe. Decanting benefits wine of all ages. It separates the clear wine from the sediment and aerates the wine creating a slight oxidation.

It is a good idea, prior to decanting, to leave the bottle upright for a day for young wines - wines 15 years or older, should be left upright for a week. For wines older than 40 years, the deposits and extremely fine and it takes much longer to settle. Lay the bottle down for one month before standing it up for the week. Please handle these aged bottles gently.

A funnel with a cheesecloth filter works well to pour into a decanter, but beware, it is wise not to use coffee filters as it would add the taste of paper to your wine. Decant, decant, decant!!!!!!!!

                                                  It has been discovered recently that lead in glass decanters and wine glasses have caused an unacceptable exposure to dangerous toxins. Long term storage has been known to leach lead into the stored contents, therefore, causing health hazards.

It has been considered that the historic association of gout within the upper classes of America and Europe, was, in part, caused by constant use of lead crystal decanters to store whiskey and fortified wines.

Ravenscroft crystal, which is hand blown in Europe, produces a line of stemware that is individually crafted and is absolutely lead free - it also boosts the bouquet of all wines. Ravenscrofts’ Amplified tasting collection is very similar to Reidel’s crystal Vinum Extreme collection, yet Ravenscroft  glasses and decanters are lead free.

Serving wine always adds an elegant touch to any dinner party or gathering. But what happens when the label on the wine bottle gets wet and becomes a mushy mess? Most people would be embarrassed to serve wine from a bottle like that, and many guests might not want to drink from an old, dirty-looking wine bottle.

Too often wine goes to waste because of a damaged label. But there is a solution; a wine decanter is a great way to save good wine from the sink drain. Whenever you come across a good bottle of wine with a torn or wet label simply pour it into a wine decanter and you’re set!

Buying a unique gift for a special someone in your life can more often than not,  be a perplexing decision. There are innumerable aspects to take into consideration. Your relationship to the person,  as well as your budget, can be a major determining factor. Their hobbies and interests, tastes and preferences,  all play a significant role in what would be considered a memorable token of your love and respect.

The perfect gift is not necessarily the most expensive, but rather, the most thoughtful one.

Gift shopping should not be a quick and convenient decision, but requires some time and effort towards  purchasing  something that will bring a smile and add some excitement. For example,  a wine connossieur and gourmet cook would delight at something along those lines. Many internet  stores offer a myriad of handsome wine gifts online all sure to delight the cooking, dining and entertaining experience.

The temperature at which a wine is served has an immense impact on its taste. Most red wines should be slightly chilled at about 65 degrees F. Twenty minutes in the refrigerator before serving will improve the bouquet and taste as it warms. If this seems surprising to you, it’s due to the old adage - serve reds at “room temperature”. This originated in Europe many, many years ago, when room temperature was much cooler than today.

Champagne and sparkling wines should be completely chilled. Refrigerate 1 1/2 hours before serving or put in ice bucket with ice and water for 20 minutes. For your best vintage and high quality bubbly, allow bottle to warm a bit after refrigeration to bring out the character for which you are paying extra.

Refrigerator temperatures in the high 30s or low 40s,  are too cold for most white wines. Allow the wine  to warm for 20 minutes before serving, and this is an excellent opportunity to pour the wine into a wine decanter,  which will also aerate the wine properly. A temperature of 55 to 60 degrees Fahrenheit will enhance the flavor upon serving.

The perfect temperature for any wine depends on how much alcohol, fruit and tannin it contains. It is safe to say, that wine should never be stored or served above 70 degrees Fahrenheit.

Throughout the history of wine, decanters have played a significant role in the serving of wine. The wine decanters would be filled with wine from amphoras and brought to the table where they could be more easily handled by a single serving.

The ancient Romans pioneered the use of glass as a material. After the fall of the Roman Empire, glass production was scarce, causing the majority of decanters to be made of bronze, silver, gold or earthenware. The Venetians reintroduced glass decanters during the Renaissance period and pioneered the style of a long slender neck that opens to a wide body increasing the exposed surface area of the wine allowing it to react with air. In the 1730’s, British glassmakers introduced the stopper to limit the exposure to air. Since then, there has been little change to the basic aspects of the decanter.