“Does that bottle need to be decanted?” This is one of the more frequent questions I get asked while at work. It seems as though everybody has a different criteria for when to decant a wine. Through experience, I’ve learned that there are basically three reasons to decant: If a wine has so much sediment in it that it would hamper your enjoyment of it; if it is so young and tight that it demands additional air to force it to open up; and, simply, if the customer requests it.
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