Question #ad27b

1 Answer
Sep 20, 2017

Have you never seen a wine waiter decant a bottle of old red wine?


The sommelier is separating the wine from the sediment it throws in the bottle, by pouring the supernatant wine into a nice decanter leaving the dregs of the wine (and the sediment) in the bottle. (Waiters would usually do this at the diners' table, and employ a theatrical flourish doing so, so that THEY COULD NOT be accused of taking your fine red, and swapping the contents for a bottle of rotgut claret.)

The decanter (which is rather nice) is bulbous so that it allows the freshly-poured wine to mix efficiently with the air, and develop its flavour.