Pour Like a Pro: Decanting

(jazz music)

Okay, so now we're gonna talk about something

that I think is also kind of laden

with a little bit of pretense, and that's decanting wine.

I decant as much wine as I can.

Wine is a living thing.

It's not something that needs

to be treated with this reverence.

Most of the time, in fact,

what you're decanting a wine for is

to beat it up a little bit

because it's too young really to drink now.

You don't really want to touch the bottle

to the decanter's edge.

You don't want to chip your decanter, right?

This is kind of a,

this is a move that requires a little finesse.

You grip it like this.

You get your thumb out there, you thumb it.

Look at that.

(wine sloshing softly)

Just let it get in there.

You don't have to be fussy.

This shouldn't take long.

All of that

action is helping your volatilization.

And you might even,

you might even see a guy do one of these moves,

or a gal.

Don't forget the gals, very important.

Generally speaking, I love to decant everything.

I think it enhances the quality of just about

every wine you could possibly drink.

(jazz music)