Riedel Restaurant

WHY SHOULD I USE A DECANTER? HOW WILL DECANTING ENHANCE MY WINE EXPERIENCE? • There are two reasons why we decant wines: 1. Decant an older wine to separate it from its sediment. 2. Decant a younger wine to increase aeration, revealing more complexity, and opening up aromas and flavors.

• To enjoy young wines fully (up to 10 years for both red and white) consider opening them 8–12 hours prior to consumption for aeration, or decant the wine, as this shortens the aeration process. • The main preservation element in wine is carbon dioxi- de, which is integrated with the wine during the first (= alcoholic) fermentation. • Decanting reduces the amount of carbon dioxide and “matures“ the wine, allowing the bouquet to develop faster. • On the palate, decanted wine expresses higher levels of fruit in red wines and tends to integrate and smooth out tannins.

• When decanting young wines, turn the bottle directly into the decanter and let it splash into the vessel to ma- ximise aeration. • When decanting off the sediment of an old wine, slow- ly pour the wine into the decanter without allowing any sediment to leave the bottle. • Suggest the customer considers trying the following exercise: Using identical glasses, decant half the bottle and serve the other half directly from the bottle – then draw your own conclusion.

CHRISTIAN MOUEIX, PRESIDENT OF THE NÉGOCIANT HOUSE ÈTABLISSEMENTS JEAN-PIERRE MOUEIX:

“I prefer to decant wines, both young and old. It is a sign of respect for old wines and a sign of confidence in young wines. Decanting old wines, just a few moments before they are served, helps to ensure that the wines’ clarity and brilliance are not obscured by any deposit that may have developed over time. Decanting young wines several hours before they are served gives the wine a chance to bloom and attain a stage of develop- ment that normally requires years of ageing.”

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