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Magazine Archives: Nov. 15, 2003

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Aeration -- friend and enemy of wine
Daniel Sogg
Issue: November 15, 2003

Decanting is one of the more traditional elements of formal wine service, and one of the most controversial. Opinions differ widely as to which wines reward decanting and on how long before serving to decant a wine. Age and bottle condition, varietal composition and production techniques are important variables.

For the full article, check out the new issue of Wine Spectator, on newsstands November 15, 2003.

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