To decant or not.......

   Like most issues regarding wine, decanting is  highly debated, and also like most issues regarding wine comes down to a matter of preference.

decanting  present participle of de·cant (Verb)

Verb

1. Gradually pour (liquid, typically wine or a solution) from one container into another, esp. without disturbing the sediment.

  Why decant?
     
              There are mainly two reasons to decant a wine, the first to separate the wine from any sediment that is in the bottle.  Less common nowadays due to fining and filtering procedures, bottled wine can still develop sediment over time, usually caused from tannins, the sediment can impart some bitter notes to the wine if it makes it to your glass.Decanting for sediment is the process of slowly pouring the wine into another vessel (decanter image) while watching for the sediment and stopping when it gets close to the bottles neck, it can also be done in collaboration with a screen and funnel type aerator image.
              Decanting is also used to help wines bring out their flavors and aromas, although this is the controversial part, My own non scientific research has proven this out, especially with bigger tannic wines, whose flavors and aromas are sometimes muted early on.My wife, being a lover of pitchers, vases and glasses, had purchased decanters early on in our wine journey, before they became the staple they are now.
              I used to only decant older wines or bigger tannic more expensive reds until one night I poured myself a glass of Franciscan cabernet, the $19 bottle this one, after taking a sip I left it on the counter to take a phone call and forgot about it for an hour. When I came back the wine had changed noticeably for the better,  just like the more expensive wines who knew :) . and since then if I have time I will decant almost all my wines. I have used the funnel type aerator above into a glass and noticed the wines nose improved significantly, but not as much on the palate, and also have poured wine rapidly from one glass to another back and forth to aerate quickly with mixed results. Ultimately it seems to me that for the palate the wine needs the time to open up. There is also a small group that recommends putting wine in a blender to aerate it, but I haven't tried that one yet.
           I have heard the argument that some have made, that they prefer to follow a wines progression as it opens up and evolves and that is fine, but prefer to start following that progression from a better place.

2012 Wines of the year

I thought I'd start my first blog with my favorite wine experiences, there have been a few.

RED WINE
Red

2010 Myriad Cellars Syrah Esther Block Las Madres Vineyard

Amazing nose right off the bat, full of black and blue fruits, black pepper and olives, gaining smoked meat notes as it opened. Lush palate that starts dominated by blackberry, blueberry, and pepper, turning more savory with time in the glass. Long silky finish.

 

2008 Larkmead Vineyards Cabernet Sauvignon Solari

1 hr decant. Super expressive nose of blackberry, creme de cassis, camphor and cocoa. Full palate of sweet blackberry liqueur,  tobacco leaf and cedar with a long mocha finish.

2009 Hobel Wine Works Cabernet Sauvignon Engelhard Vineyard

1 hr decant. Expressive nose of blackcurrants, spicy oak, smoke and leather. Big on the palate with chewy tannins showing dark cherry, plums, vanilla and spice. Long finish.

White wine.

 

2010 Liquid Farm Chardonnay Golden Slope

 Wow, this wine has it all. Expressive nose of lemon curd, stone fruits, some tropical fruit and wet stone. Medium body with flavors from citrus, ripe tropical fruits, stone fruits, vanilla and minerality that are seamless and balanced.

 

2010 Merry Edwards Sauvignon Blanc

 Big tropical fruit, citrus nose. Creamy pineapple lemon palate with a long bright finish with a hint of grass.

 

 

2010 Liquid Farm Chardonnay White Hill

 Expressive nose dominated by oyster shell and minerality with some lemon and tropical fruit notes. The palate is racy with the tropical fruit notes bringing you back to the new world, but the wine is still dominated by sea shell, stone and citrus notes. A long balanced finish letting you know you've had the best of both worlds.