Pouring a wine directly from its bottle into a decanter in order to separate it of its sediment and to oxygenate it and liberate its aromas.
Slowly pouring a wine into a decanter can enhance and release the aroma of the wine. It helps to separate the sediment from the wine. It allows the wine to mix with the oxygen – extra aromas may be released, extra complexity may be gained and any "off" odours will disappear.
Boiling or pouring off liquid near the top of a vessel that contains two immiscible liquids or a liquid solid mixture which has separated by sedimentation, without disturbing the heavier liquid or settled solid.
the pouring of wine, particularly red wine, into a special serving bottle. It is done because it: Separates the wine from any sediment that may have formed, (see sediment). Allows contact with oxygen, helping to mellow out younger reds and giving a bit of oomph to older reds. Whites rarely need decanting. Gives you a chance to use those gorgeous decanters gathering dust in your cupboard.
In order to separating the sediment from the wine before drinking, the wine is carefully poured from its bottle into another container.
A technique, which removes sediment from wine and allows the wine to open up by exposing it to oxygen.
To separate the sediment of wine and allow the wine to breathe just prior to consumption.
process of separating wine from the deposit which has formed during bottle ageing. Wine is poured from its bottle with a light source (candle or bulb) under the neck of the bottle enabling the clarity of the wine to be clearly observed. The wine poured off into a carafe is kept free of any deposit. It is preferable to taste the wine before decanting to ensure that the wine is of a quality to warrant decanting.
The process of pouring the wine into a secondary container (decanter) - aim is to separate the wine from any sediments or enhance the breathing process
The process of pouring an older wine from its bottle into another container in an attempt to separate the wine from its sediment and/or to aerate it.
To decant a wine into a carafe illuminated by a candle at the neck. The idea behind decanting is to separate the sediment from the wine.
the pouring of wine, particularly red wine, into a special serving bottle to separate sediment from the wine before drinking. Also allows the wine to breathe, enhancing flavors and aromas.
The process of pouring wine from the bottle into another container. This may be done to separate an older wine from its sediment. Some people believe this process aerates wine and is beneficial for a young wine.
The process by which wine is poured carefully from the bottle into another container (a decanter) to remove sediment and aerate the wine before drinking.
The process of aerating and/or filtering wine such as vintage port by pouring it out of the bottle through a fine filter into a decanter in order to remove the natural grape sediment that rests on the bottom of each bottle.
A process for separating the sediment from a wine before drinking. This is accomplished by slowly and carefully pouring the wine from its bottle into another container.
Process of pouring wine from bottle to a carafe to separate sediment from wine.
The act of pouring wine from the bottle into another container. This is done for one of two reasons; either to aerate the wine or to separate sediment from an older red wine.
The act and art of pouring wine from one vessel into another. Often accompanied by much posturing and pretentiousness. A candle is sometimes also employed.
It means to pour off the wine into another container to allow it to breath and allow the full range of smells and tastes to develop. It is usually done to big red wines and can also be used to remove any sediment.
The process of pouring wine from its bottle into a decanter to separate the sediment from the wine.
Slowly and carefully pouring the wine from the bottle.
To slowly pour wine from the bottle into another container, thereby ridding the wine of its sediment.
Pouring wine slowly from the bottle into a carafe, which can add oxygen or separate the wine from the sediment.
Transferring the wine from the bottle to carafe by slow pouring.
Is the action of pouring a wines directly from its bottle in a jug, in order to separate the wine from its sediment, to provide oxygen and to release its aromas.
process used to aerate wine or to separate sediment from wine before drinking by pouring it slowly into another vessel or container.
A method by which cellar-aged bottled wine is poured slowly and carefully into a second vessel, usually a glass decanter, in order to leave any sediment in the original bottle before serving. Almost always a treatment confined to red wines.