{"id":745,"date":"2019-11-19T19:46:40","date_gmt":"2019-11-19T19:46:40","guid":{"rendered":"https:\/\/www.frankfamilyvineyards.com\/blog\/?p=745"},"modified":"2021-12-21T23:15:32","modified_gmt":"2021-12-21T23:15:32","slug":"your-guide-to-decanting-magnums","status":"publish","type":"post","link":"https:\/\/www.frankfamilyvineyards.com\/blog\/your-guide-to-decanting-magnums\/","title":{"rendered":"Your Guide to Decanting Magnums"},"content":{"rendered":"\n

The holiday\nseason is the perfect time to dive into the wonderful world of magnums. Magnum\nbottles, 1.5L or the equivalence to two traditional sized bottles, are an excellent\nchoice for festive, group gatherings. Each robust magnum serves about 10\nglasses of wine! <\/p>\n\n\n\n

The question that\nalways arises when you bring out a magnum bottle is: should we decant this and\nif so, how should we decant this? Fundamentally, decanting serves two purposes.\nThe first is physical \u2013 to separate wine from any sediment that may have formed\nduring aging. The second is the effect of oxygen, which releases certain compounds\nbound within the bottle. Decanting is most often associated with the service of\nolder wines, but conversely, younger wines can also benefit from this step. At its\ncore, decanting allows the wine to come into more contact with oxygen. Oxygen,\nduring its initial contact with wine, can be very beneficial, enhancing our perception\nof flavor, texture, and aroma. <\/p>\n\n\n\n

Decanting for Sediment <\/strong><\/h4>\n\n\n\n

Older red wines\nnaturally produce sediment as they age. The color pigments and tannins bond\ntogether and fall out of the solution. Sediment is harmless but has a tendency\nto deaden flavor and expression if stirred up when pouring. It\u2019s safe to assume\nthat a red wine will accumulate sediment after five to ten years in the bottle\nand should be decanted. <\/p>\n\n\n\n

If you\u2019re pulling\na wine from horizontal cellar storage, you ideally want to give the bottle at\nleast 24 hours or more to sit vertically so the sediment has time to shift to\nthe bottom without being incorporated into the wine. <\/p>\n\n\n\n

Locate a decanter\nor other clean, clear vessel from which the wine can easily be poured into\nglasses. Decanters come in all shapes and sizes and range from elaborate to simple\ndesigns. The best models are dishwasher safe, easy to handle, clean, and store.\nAt the winery, we use the Riedel Cabernet Magnum, 1700 ml\/57 oz. <\/p>\n\n\n\n

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Hold a light\nunder the neck of the bottle where it meets the shoulder or place the decanter\nover a white surface so you can pay attention to the clarity of the wine. Stop\npouring the moment you notice sediment clouding up the wine. The amount of wine\nyou leave in the bottle will vary depending on the amount of sediment. The\nremaining sediment-filled liquid in the bottle can be discarded while the wine\nin the decanter is ready to serve. <\/p>\n\n\n\n

Decanting for Oxygen<\/strong><\/h4>\n\n\n\n

On the other end\nof the spectrum, young wines can be tightly wound in their infancy and can also\nbenefit from decanting by allowing it to \u201cbreathe\u201d or \u201copen up\u201d before serving.\nWhen you pour wine from bottle to decanter, air makes its way into the wine.\nThe oxygen in the air reacts with the acidity and flavor compounds of the wine,\nwhich will both soften its structure and open its bouquet. <\/p>\n\n\n\n

A remarkable transition\ncan take place to a tight wine after time spent out of the bottle and in a\ndecanter. The process can elevate your wine drinking experience by providing\nyou with the full picture of what the wine is all about.<\/p>\n\n\n\n

Decanting is a rewarding tool to keep in your arsenal. View our brief \u201chow-to\u201d video below for further tips and tricks on decanting magnums from Director of Hospitality, Liam Gearity. <\/p>\n\n\n\n

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