#187
YES YOU DECANT
02 Aug 2015 By David Fuhrmann-Lim
Decant your wines, if for no reason other than it just looks great.
Blackberry Farm’s Andy Chabot schools us in the art of decanting.
By The Tasting Table
Because it looks great.”
That would be one of Andy Chabot’s reasons to decant wine. The director of food and wine at the rustic-chic, yet totally luxurious, Tennessee resort, Blackberry Farm, recently stopped by our Test Kitchen to debunk some myths about decanting—some of which may surprise you.
Decant whenever the spirit moves you. Unless a wine is very, very old (we’re talking 35 years or older) and fragile, Chabot says, decanting is a good idea. And it’s not limited to reds: Whites benefit equally from being poured into a vessel before serving. “It looks great. It elevates the wine and makes anything fancy,” Chabot says. You should always decant a young wine to aerate it, Chabot says, and to get sediment out of old ones.
Want to save your bottle? Definitely decant. This way, Chabot says, the label won’t get ruined if it’s a wine that needs to be chilled. You can simply decant it, put the vessel on ice and keep your bottle in pristine condition.
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