This week I sat down with a group of wine writer friends for another edition of Wine Writer’s Wrap Up. The topic was all about decanting.  It may not be such a volatile topic, but people seem to have a definitive opinion on wether or not you should decant and how long.  Give it a listen and afterwards, let me know what your thoughts are. Do you decant your wines? When and why?

On this episode:

Amber Burke - Winetraveleats.com

Nick Berube - WineCommGuy.com

Michael Kelly - californiawinesandwineries.com

John Taylor - pairswithlife.net

1. What’s everyone drinking?

2. Episode 6 - To Decant or Not to Decant
         ~Do you decant your wines on a regular basis?

         ~Dr. Gavin Sacks, an associate professor at Cornell University’s               school of Department of Food Science, notes that separating                     clarified wine from the solids suspended in the bottle was the                   original motivation behind decanting wine

         ~Do you decant for the oxygenation benefits or to help remove the           sediment?

        ~Do you have any “rules” before you decant?
        (let stand up for a certain amount of time? Hold a light to the                    neck?)
 
       ~How do you determine how long you let sit after decanting?

       ~Decanting typically is with reds- do you decant whites? When and         why?

      ~Are there any wines or regions you suggest NOT decanting?            

     3. Riddle Time -

          The sun bakes them,

          The hand breaks them,

          The foot treads them,

          The mouth tastes them.