Decanting, why?
Wine sediment and decanting
Sediment occurs mainly in red wine but occasionally tartrate crystals (see below) can appear in white and rosé wine – old dessert wine sometimes ‘throw’ a brownish sediment. Such deposits are not an indication of a fault in the wine. In fact most very expensive wine that is made to be aged to maturity – e.g. high class Claret, vintage Port – will throw sediment. This is the result of pigments and tannins breaking down.
Imagine a wine that is designed to be cellared for 10 years or so – over that time the wine effectively goes on a journey and needs supplies to keep it going. These supplies are made up of acidity, sugar, fruit, tannin etc. and along the way it gets rid of part of these as they are used up and the spent particles sink to the bottom of the bottle causing sediment. Although harmless and largely flavourless they are not particularly pleasant to drink.
Vintage port can produce several tablespoons of blackish red sludge if aged correctly and decanting is essential – the sediment is completely normal and an experienced port drinker would worry if a mature vintage port didn’t have any. A large amount of sediment in a young and inexpensive wine, however, is possibly an indication of a fault.
Decanting is a far easier process than many people imagine. All one is doing is separating the wine from the deposits that have sunk to the bottom of the bottle. The wine should be stood up for a day or so prior to decanting and opened without disturbing the sediment (i.e. don’t shake it about as it is uncorked!). You’ll need a torch (the more experienced often use a candle), and a jug or empty wine bottle (you’ll find a funnel useful here) if you don’t own a decanter. Place the torch so it shines upwards towards the ceiling and, holding the bottle in one hand and the decanter (or jug, or empty bottle) in the other, tilt the bottle so the torch shines through the bottle’s shoulder and steadily pour the wine into the decanter. Keep watching the liquid carefully against the light of the torch – as soon as the tell-take line of sediment begins to appear (normally about 90% of the way through pouring) – a dark snake-like streak – stop pouring! If you are as possessive (or stingy) with your wine as some (like me) you’ll filter this remaining sediment-filled wine through some kitchen paper and a funnel into the decanter. Otherwise dispose of it or use it in gravy. As you can see the process is much simpler than you might think!