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.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories