Tastes: Easy on the Eyes

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for the Sept. 30, 2006 issue

See Also
Tastes: In the Kitchen With Sam Gugino: Lamb That's a Cut Above
Tastes: Hot Spot: L'Auberge Carmel

Owen Dugan
Issue: September 30, 2006

Why do we decant? Well, mainly to separate off any sediment in an older or unfiltered wine. Decanting can also help to open up a wine, though whether that's necessary is subject to debate. The two best reasons, though, are to get the wine ready for service before the flurry of getting dinner on the table, and because a pretty, clear glass vessel allows the wine to catch the light and show off its color.

For the full article, check out the new issue of Wine Spectator, on newsstands September 30, 2006.

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