I've decanted aged red wine because of the sediment, though I must say that my cellar (such as it is) contains very few old vintages. I would be uspicious that the decanter might not have a top that is as effective at keeping air from spirits as the original tops from the bottling. Surely air cannot be good for brandies, cognacs, or armagnacs. But maybe you drink them so quickly that that's not a problem
Posts: 698 | Location: Connecticut | Registered: September 06, 2002
Decanting reds is not only great for sediment, but it will help them to "open up" quickly as well. As far as decanters for my booze I keep about 5-6 different kinds of bourbon on hand so I tend to leave them in the original bottles. I would think that as long as there is a tight seal to dissuade the alchohol from evaporating decanters would be fine, but don't you want your guests to SEE your bottles of Louis XIV?
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Posts: 179 | Location: Louisville, KY | Registered: June 18, 2005
It's strictly a personal matter, but I don't decant my older wines, even though they're likely to have sediment. They're too delicate and so much aeration will cause them to lose their character much too soon. It's not difficult to avoid pouring the sediment towards the end of the bottle, and besides, I like the aesthetics of having the bottle itself with its label on the table.
Most younger wines just don't need it, and I enjoy experiencing the evolution and development of the wine in my glass from the moment it's opened through an hour or two -- I prefer not to interfere with this process by hastening it. An occasional exception would be those super-tannic, astringent immature reds that would benefit from a half-hour or so in a decanter.
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Posts: 3116 | Location: Boston | Registered: April 16, 2005
I keep my Woodfords in a crystal decanter with no ill side effects. I love the look of the rich amber color in the decanter, nondescript and beautiful. Call me wierd, but i'm a visual person by nature, so things like this give me joy. Maybe not as much joy as the Bourbon itself, but joy non the less, lol.
Originally posted by ChefMike67: but don't you want your guests to SEE your bottles of Louis XIV?
Lol, if I had bottles of Louis the only thing my guests would be seeing is me selling them. Think of all the Cuban cigars you could buy .
I have a couple of Waterford decanters that I keep an old armagnac that my grandparents had and lately the other one has been holding a bottle of Makers Mark. I have a Lenox decanter that I use for wine periodically but the wine never seems to last that long .
Posts: 2499 | Location: SoCal, USA | Registered: March 06, 2004
I have 3 or 4 nice crystal liquor decanters that I regularly keep full in the cooler months. I think that may be because a) it gets too warm in my house in the summer to keep the booze out or b) and more likely, I tend to drink the booze too quickly.
As for wine decanters, regardless of vintage, I tend to decant wines if the meal dictates i.e. if we are having a moer formal dinner in the dining room and a bottle on the table would be rude.
My 2 cents.
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Posts: 907 | Location: Baltimore...Charm City baby! | Registered: January 12, 2005
I have a Waterford decanter I use for Cuban 7 year rum (or whatever I'm drinking on a regular basis ... used to be Carlos Spanish brandy). I also have a standard wine decanter I use for wines 10 years and older.
Using decanters for fine older wines helps the breathing process. One should open the bottle and pour into the decanter a short time before serving it. It is not a good idea to store opened bottles of fine wines. My preferred wines were from the Bordeaux region. Margaux, St-Émilion, Paulliac, St Estephe, Médoc regions or villages are what I looked for in the appellations. I know that Chile, South Africa, Australia and California make fine wines (it seems that everyone in wine tasting 101 has to say this to me). However the Bordeaux region was more to my liking.
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Posts: 7557 | Location: Cigar land | Registered: March 10, 2003
Originally posted by Sox: I was under the impression that lead-crystal could 'bleed' when introduced to high alcohol contents for long periods of time...
Alcohol does not dissolve inorganic materials any better than water does.
The lead in lead crystal is vitrified. Essentially insoluble. I guess hydrofluoric acid could do a job on it but wines do not contain that.
As for pottery containing lead. I think that is an issue when using it everyday.
QM Quality does not occur by chance. It is the result of intelligent activities.
Posts: 7557 | Location: Cigar land | Registered: March 10, 2003
Geeeeez...i told you i was busy reading about my watch... ya gonna make me prove my point now?
"Do not store alcohol in crystal containers. Crystal decanters and glasses are often made with lead. When an acidic substance or alcohol is left in these containers for longer than just a few hours, there is a risk that the lead could leach into the liquid."
Interesting for two reasons. That's a credible website.
Leaded glass has been exempted from the RoHS directive. It is used in computer monitors and TV screens to shield us from radiation. The given resons can be that there is no other technology available or that is vitrified and therfore insoluble when put into landfills.
Second reason is that acids are often stored in glass bottles. Except of course hydrofluoric acid which is able to easily dissolve galss (and almost anything). As for the acetic acid in wines dissolving glass or leaded glass. I'd have to check this out. When I talked about pottery I remembered some news a few years ago about improperly fired ceramics being imported from Asia.
QM Quality does not occur by chance. It is the result of intelligent activities.
Posts: 7557 | Location: Cigar land | Registered: March 10, 2003
Originally posted by Sox: I was under the impression that lead-crystal could 'bleed' when introduced to high alcohol contents for long periods of time...
Alcohol does not dissolve inorganic materials any better than water does.
The lead in lead crystal is vitrified. Essentially insoluble. I guess hydrofluoric acid could do a job on it but wines do not contain that.
As for pottery containing lead. I think that is an issue when using it everyday.
I found some information on a Wine Lovers website. There is a risk with lead crystal, and the acidity in wine can increase that risk. Sometimes by 100X in only a few weeks of storage. Their recommendation is that decanters made with lead crystal be used for serving only and not storing.
I have several decanters. I store the most used liquors in them. they look beautiful and lend a sofisticated aire to the drink experience. I decant a heavy bodied red wine - especially a Spanish wine to take care of the sediment and let it breath. Just makes one feel more civilized - especially in a doublewide in Virginia. I also have some nice silver chain makers to remind me of the contents.
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Posts: 711 | Location: Williamsburg, Va | Registered: June 16, 2003
Originally posted by QM: Moto Nut, I can take a guess at what a double wide is.
But a chain maker?????
Sorry - must be some of that lead in my drink. Chain marker. A little plate with the spirit name and a little chain to hang it around the neck of the decanter.
Sox, Got it. Lead leaches out of lead crystal. Apparently estrogen like compounds can leach out of plastics.
"The Marines I have seen around the world have the cleanest bodies, the filthiest minds, the highest morale, and the lowest morals of any group of animals I have ever seen. Thank God for the United States Marines." Eleanor Roosevelt 1945
Posts: 711 | Location: Williamsburg, Va | Registered: June 16, 2003
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