Decanting Wine – Instructions and Information
Decanting is an important method for handling wine and can have a significant impact on its taste and experience.
In the accompanying video, master server Andrea Ylfa Guðrúnardóttir demonstrates the correct technique for sommelier decanting.
First, a candle is lit. This is done to make the sediment more visible and to ensure that smoke does not affect the taste. Then, the foil is removed from the bottle, and the cork is carefully wiped and inspected to identify any possible signs of mould or damage.
Before the wine is poured into the decanter, a small amount is poured into a glass to assess its quality. This step involves smelling and tasting the wine to make sure it is okay. If the wine passes the test, a small splash is used to rinse the decanter – this ensures that no dust or impurities spoil the wine.
The decanting process itself must be done slowly and carefully. The candle helps to monitor when the sediment appears, and it is important to stop pouring when approximately one centimetre is left in the bottle. It is also necessary to turn the bottle's label towards the guest, both as a sign of respect and to show which wine is being offered.
Finally, the candle flame is extinguished, and the wine is ready to be enjoyed. This precise method ensures that both the taste and quality of the wine are fully appreciated. Decanting can therefore enhance the experience and make wine tasting a special event.
