EL DECANTADOR
¿Para qué sirve un decantador?
- Decantador para vinos tintos jóvenes: Los grandes vinos tintos jóvenes, concebidos para la conservación, necesitan muchos años para desarrollarse y entregar toda su sutileza, elegancia y riqueza. Al introducirlo en la jarra se acelera la maduración del vino haciéndolo pasar a un estadio mucho más desarrollado en pocas horas. Dentro del decantador, el vino se oxigena. El decantador ideal: para favorecer un contacto importante entre el vino y el oxígeno, tendrá una forma achatada con base ancha o una forma horizontal, tipo pato.
- Decantador para vinos tintos maduros: Un vino tinto añejo que ha pasado muchos años en la botella, ha alcanzado una complejidad y una plenitud que deben llegar intactas al catador. Un depósito natural constituido por taninos y antocianos (pigmentos coloreados del vino) debe ser eliminado antes de servirlo. Paralelamente se han formado notas de reducción y hay que permitirles volatilizarse.La decantación consiste en trasvasar delicadamente el vino desde su botella original hasta el decantador, con un gesto lento y constante. El decantador ideal : posee un cuello fino y una base bastante estrecha que limitarán la oxidación del vino, al tiempo que permiten evacuar las notas de reducción acumuladas en el transcurso del envejecimiento en la botella.
- Decantador para vinos blancos: Dada su naturaleza bastante frágil, los vinos blancos deben tratarse con delicadeza. Un ligero removido afinará su pureza aromática preservando al mismo tiempo su frescor. El decantador ideal : posee una base con diámetro bastante restringido que limitará la superficie de contacto con el aire. Un cuello estrecho evitará la disipación de los perfumes y preservará el vino de una oxigenación excesiva en el momento de verterlo en el decantador.
Tiempo de permanencia en el decantador
- Para vinos tintos jóvenes: De una a cuatro horas antes del servicio según la personalidad del vino (tanto más largo cuanto más joven y tánico sea el vino).
- Para vinos tintos maduros: Para respetar la fragilidad de los vinos maduros, la decantación se efectuará justo antes del servicio, teniendo cuidado de evitar los choques térmicos (botella y decantador estarán a temperatura idéntica).
- Para vinos blancos: De 15 minutos a una hora antes de servir. Los caldos prestigiosos y los vinos licorosos quedarán realzados con una o dos horas dentro del decantador. Los vinos con carácter oxidativo, como el prestigioso "Vin Jaune", se entregarán tras medio día en el decantado.
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What serves a decanter ?
Decanter for young red wines : The great young red wines , designed for conservation takes many years to develop and deliver all its subtlety , elegance and wealth. When introduced into the jug wine maturation by passing a stadium much more developed in a few hours is accelerated. Inside the decanter , wine is oxygenated. The ideal decanter : to promote an important contact between the wine and oxygen , have a flattened shape with a wide base or horizontally , duck type .
Decanter for Mature Red Wines: An aged red wine that has spent many years in the bottle, has reached a complexity and fullness that must arrive intact the taster . A natural deposit consisting of tannins and anthocyanins ( color pigments wine ) should be removed before serving. Ratings are formed parallel reduction and must be allowed volatilizarse.La decanting is delicately transfer the wine from its original bottle to the decanter, with a slow and steady gesture. The ideal decanter : thin neck has a very narrow base and to limit the oxidation of the wine , while allowing reduction evacuate notes accumulated in the course of aging in the bottle.
Decanter for white wines : Given its very fragile nature , white wines should be treated delicately. A light their aromatic purity purge removed while preserving its freshness . The ideal decanter : having a base with very restricted diameter will limit the surface of contact with air . A narrow neck prevent dissipation of perfume and preserve the wine of excessive oxygenation when pouring into the decanter.
Time spent in the decanter
For red young wines : One to four hours before the service according to the personality of the wine ( the longer the more tannic young wine either ) .
For mature red wines : To respect the fragility of mature wines , decanting will be made just before the service , taking care to avoid thermal shock ( decanter bottle and be at the same temperature ) .
For white wines : 15 minutes to an hour before serving. The prestigious wines and fortified wines will be enhanced by one or two hours in the decanter. Wines with oxidative character , such as the prestigious " Vin Jaune " , will be delivered after noon in the decanted .
THE DECANTER
What serves a decanter ?
Decanter for young red wines : The great young red wines , designed for conservation takes many years to develop and deliver all its subtlety , elegance and wealth. When introduced into the jug wine maturation by passing a stadium much more developed in a few hours is accelerated. Inside the decanter , wine is oxygenated. The ideal decanter : to promote an important contact between the wine and oxygen , have a flattened shape with a wide base or horizontally , duck type .
Decanter for Mature Red Wines: An aged red wine that has spent many years in the bottle, has reached a complexity and fullness that must arrive intact the taster . A natural deposit consisting of tannins and anthocyanins ( color pigments wine ) should be removed before serving. Ratings are formed parallel reduction and must be allowed volatilizarse.La decanting is delicately transfer the wine from its original bottle to the decanter, with a slow and steady gesture. The ideal decanter : thin neck has a very narrow base and to limit the oxidation of the wine , while allowing reduction evacuate notes accumulated in the course of aging in the bottle.
Decanter for white wines : Given its very fragile nature , white wines should be treated delicately. A light their aromatic purity purge removed while preserving its freshness . The ideal decanter : having a base with very restricted diameter will limit the surface of contact with air . A narrow neck prevent dissipation of perfume and preserve the wine of excessive oxygenation when pouring into the decanter.
Time spent in the decanter
For red young wines : One to four hours before the service according to the personality of the wine ( the longer the more tannic young wine either ) .
For mature red wines : To respect the fragility of mature wines , decanting will be made just before the service , taking care to avoid thermal shock ( decanter bottle and be at the same temperature ) .
For white wines : 15 minutes to an hour before serving. The prestigious wines and fortified wines will be enhanced by one or two hours in the decanter. Wines with oxidative character , such as the prestigious " Vin Jaune " , will be delivered after noon in the decanted .
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