Why Decant (Q & A forum)

This question should really be Why Aerate?

Q: This question really is Why Aerate Wine?
A: Decanting is a classical term for removing sediment - 90% of the wine sold today is filtered in such a way that sediment is rarely an issue. Wine is aerated because: oxygen helps the wine to become stimulated and show signs of its age, chemistry, and character. As wine is exposed to oxygen the wine becomes alive again. An aerated wine will release aromas, have a better mouth feel, and it will have more of the designed balance versus a wine that is poured straight from the bottle.

Q: How can such a small "thing" change the wine?
A: Wine is very fragile. The aroma of wine will change just from sitting in your glass for 20 minutes. Have you ever swirled your glass? Every time you do, you should detect that the flavor and smells become more perceptible. By pouring your wine using Soirée, you provide the means for wine to be infused with oxygen which means increased flavor, aromas, body, balance, and mouth feel. The best part is that the wine poured into your glass by a Soirée - is aerated! No waiting required. But feel free to still swirl your wine glass if you wish; although you will not need to.

Q: I was told my wine can be served immediately, why would I aerate it?
A: Because the wine in the bottle is in hibernation. When the wine bottle is opened, the wine is removed from an oxygen deprived environment. The essences of the wine will remain "closed" until oxygen has the chance to move through the molecules allowing the wine to "open up". The Soirée will help any wine show its inner flavors, aromas, and designed structure.

So why decant? Don't! You should Soirée!

Give your wine that extra measure of oxygen that will allow its true flavors and aromas to shine through! Plus, most people admit that they do not use a decanter anyway.