Answer by: Becky Sue Epstein
Not every red wine needs exactly one hour of decanting -- just so you know. It depends on the age, type and style of wine. You can decant it and taste it every 15 minutes, checking on how it changes over time.
But why don't you put the wine bottle in a cooler location like the basement? -- even cold water will help.
About the Expert:Becky Sue Epstein is an experienced lifestyle writer and editor, concentrating on wine and spirits. For the past twenty years she has provided food, wine and spirits coverage for local, regional, and national publications including Art & Antiques, Food & Wine, Luxury Golf & Travel, Wine Spectator and Yankee Magazine.
She began her career as a restaurant reviewer for The Los Angeles Times while working in film and television during the 1980s and early 1990s. Having spent several years living abroad, Epstein also writes about travel and entertaining; she is considered a dessert wine expert as well.
Currently based in New England, Epstein holds the position of Senior Editor, Wine & Spirits for the national lifestyle publication Intermezzo Magazine. She is a contributor to Sante Magazine, Beverage Business and other trade and consumer publications. Visit Becky Sue Epstein's website: Becky Sue Epstein
Answer by: Roger C. Bohmrich, MW
There are no specific rules or universally relevant guidelines that apply to decanting. Many experiments have been conducted, with varying results. Most wines, including European ones, are delicious straight from the bottle, while others seem to be more open and accessible after decanting. You could say that very basic, inexpensive wines do not benefit from decanting whereas very concentrated young reds such as top Bordeaux, Rhone, Piedmont or Tuscan bottlings may well improve with aeration. Also, older wines may need decanting simply to separate the wine from sediment in the bottle.
As to service temperature, again there is no fixed rule, and of course ambient (room) temperatures vary considerably. 65 degrees F may well be too low for many red wines, although I personally like reds a bit cooler than they often are served in restaurants or homes. Some light reds based on Gamay or Pinot Noir may be more enjoyable cool, but youthful, tannic reds may appear more astringent at lower temperatures. If you think a decanted red is too warm, cover the decanter with plastic wrap and put it into the refrigerator for 10 to 15 minutes.
About the Expert:Roger has enjoyed a lengthy career in the wine trade, and he last served as a senior executive with a major national importer. In 2006, he launched Millesima USA, a retail entity affiliated with Europe's leading fine wine mail order company. Roger became one of America's first Masters of Wine in 1993, and he has been very active as an educator and speaker at wine festivals and conferences. He hosts a community television program entitled "Wine's Simple Pleasures," and is currently working on a book of original recipes and wine pairing solutions. Visit Roger C. Bohmrich, MW's website: MILLESIMA USA LLC
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