When the sommelier says, "Shall I decant that for you?" many restaurant diners begin to wish they had stayed home. Most people have no clue whether the Chianti they just ordered would be happier in a ...

DECANTsf Hosts the first of their BACK to BASICS series at SCHOOL of DECANT. Led by Cara Patricia, Advanced Sommelier and co-founder of DECANTsf, you will be guided through an introductory review of ...

While terroirs and flavor profiles are differentiating factors between old world wines and their new world counterparts, our overall approach to wine — its production, consumption, and even how we let ...

Is decanting a bottle of wine a rich man’s ritual or an easy maneuver that economy-class wine drinkers might want to consider? The person with the answer is New York-based wine personality and author ...

Decanting is essentially just pouring wine from one container into another. But sommelier Sam Chong explains why it's a step worth doing, and demonstrates how the pros decant properly.

Part of wine’s mythology is that it needs to “breathe.” Breathing goes along with the idea that wine is alive—it evolves in the bottle and the glass, it has moods, it gets better with age, like the ...

UNCORK THE ISSUE: What's the point of decanting wine and how do I do it? SPILL THE JUICE: "The point of decanting a wine is aeration," says Master Sommelier Greg Tresner of Il Terrazzo at The ...

What is decanting? Simply put, it means transferring (decanting) the contents of a wine bottle into another receptacle (the decanter) before serving. It may sound silly (how can pouring wine from one ...

Welcome to Ask a Somm, a column in which experts from across the country answer questions about wine. Today’s installment: How do I know when to decant a bottle of wine? “Firstly, it’s important to ...

To really enjoy a wine, there is something you need to learn to do if you are going to go on this adventure of acquiring the knowledge of appreciating wine. This is something the Cork Guy really loves ...

"Romans used decanting, and the only reason we need to decant now is to remove sediment. Older wines over time, bigger-skin grapes like Bordeaux, have sediment. It releases the esters (specific aromas ...