Log In / Join Now

Magazine Archives: Sept. 30, 2006

Tastes: Easy on the Eyes

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.

Members-Only Content

PREMIUM SUBSCRIPTION

Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.

START FREE 30-DAY TRIAL

Already a member?     Sign In


WineRatings+ app: Download now for 340,000+ ratings.