on his otherwise mid-Atlantic-focused dishes.
To determine which wine decanters performed best, we tested a variety of options using full-bodied red wines (Cabernet Sauvignon, Merlot, Syrah), which typically require some form of decanting.To start, we poured the wine into the decanter being tested, as well as poured a small amount into a glass to taste it pre-decantation..
In a separate glass, we tasted the decanted wine numerous times over one hour at 15-minute intervals to see if the wine evolved, noting any discernible differences from the original wine poured directly into the first glass along the way.Here are a few things we assessed:.We paid attention to how easy each decanter felt to pour a full 750 ml bottle of wine into and noted any features that complicated or simplified this first process.. Aeration:.
Then, we tasted the wine at 15-minute intervals for a full hour and determined how (and if) the wine evolved with time.. Pouring:.We also paid close attention to any drips or spillage with each tasting and selected decanters that made wine easy to pour in a steady, consistent stream..
In addition to tasting and noting how the wine evolved (or not), we also assessed the ease of use and care.
If the decanter was denoted dishwasher safe, we ran it through the machine at least twice.The crystals can look like little pieces of glass, which is why some wine drinkers are afraid of them, but they are safe to consume.
And they can be decanted just as easily as other sediment.. Wine diamonds happen because the tartaric acid in the wine reacts with potassium in cold temperatures.Winemakers will avoid this by cold stabilizing the wine, meaning they will chill it down and add bentonite to the tank to remove the solids that create these crystals in the first place.
This is a cosmetic process to make sure the white wine looks clear, but winemakers like O’Brien steer clear of the process.. “If you do see that crystallization, that’s a good sign,” says O’Brien.“That means the wine was made properly.”.