Carafer ou décanter un vin ?

The moment one opens a bottle of quality, the question of whether to use a carafe or a décantation is posed. These operations differ from those that produce different wines. The type of carafe used will not be plus the same. As such, it is a wine that needs oxygen to express potential aromatics on the part of carafage. Decantation is reserved for older wines where we wish to eliminate the possibility of deposit and add a little air. The manner will vary depending on the jacket.

Carafer : pourquoi et sur quels vins ?

Carafer: Why and on what wines? This practice has several effects on wine. It allows the wine to release certain aromas, smooth out some tanins that are a bit rugueux, and eliminate unpleasant odors found due to the confinement of the wine, free of oxygen. In particular, the passage in a carafe will benefit young wines - whether red or white - by accommodating the youth's shortcomings and providing a better balance to them. Plus, the material will be dense, the structure will be significant, the phenomenon of reduction will be present, plus the air will be beneficial for the wine. The carafe for les Bourgognes removes a subject from the debate as to what makes the Bordeaux nearly unanimous.

Carafer : comment procéder ?

To accomplish this, you use a large face and plate that allows a greater surface area of contact with the oxygen. The suffira of transvaser the liquide into the carafe with more or less brutality are the robustness of the wine and the time of carafaging that you have. To serve you, it is necessary to let the wine rest for a minimum of 30 minutes. When you have a doubt regarding the use of this method on the wine you wish to taste, try the experience below: fill a glass, without removing it from your mouth, taste it, and then remove it from your mouth energizedly to breathe in and taste it again. Si vous vous apercevez d’une réelle amélioration aromatique et gustative, carafez-le.

Décanter : pourquoi et sur quels vins ?

It is necessary to separate the solid parties - the dépôt - in suspension before the liquidation to achieve the dégustation. parties - the dépôt - in suspension before the liquidation to achieve the dégustation. partices - the dépôt - before the liquidation in order to achieve the dégustation. She generally applies to aged wines. During this process, a little aeration is inevitable, so be cautious with older wines. Some will take advantage, others will not, and some may even lose out. To avoid any unpleasant surprises, we suggest that you do not decant the wine in advance, but rather to carefully pour the wine into a glass and observe the evolution of the wine over a period of 15-20 minutes. A face to the decanter is to be used to avoid the apparition of an oxydation. As a result, use a shopping bag converter which will allow you to keep your bottle close to flat. You serve you coexist, you remove the least amount of the bouteille and you supervise the dépôt.

Décanter : comment procéder ?

To facilitate the settling of solid particles into the bottom of the container, place the bottle in position at least 24 hours in advance. Pour minimize the time the liquid spends in contact with air, and even to prevent premature oxidation, decant the wine at the last moment. By using a luminous source to detect particle arrival, you can limit the movement of the bottle, proceeded in a single motion. It is hard not to lose at least a half-glass of wine. Long carafes are outlawed, use a narrow and high carafe instead.