Service of wine by decanter: All good restaurants should offer the option

When choosing a vintage wine, or one with a very unique aroma and flavor, then many of the more appreciating diners would prefer the opportunity to decant their wine selection ahead of the meal, whether that be 15-20 minutes before consumption, or at least as the food is ordered. You’ve heard many an expert relay the merits of allowing the wine to breath, and of course for red wines, to reach room temperature of 12-18 degrees.

A decanter’s size and shape is important, since every wine expresses itself differently depending on the volume and form of the decanter. For certain white wines it is good to remember the stopper prevents the evaporation of volatile aromas, and prevents the erosion of subtle and delicate flavours of older vintages.

It is also useful to pick a decanter that is easy for you to handle. The ergonomic shape and the recessed dome under the base of decanters like ‘Explore’ and ‘Open Up’ allow them to be gripped and tilted with the arm stretched out with ease. A steady pour can be achieved and the special treatment at the rim (Drop Control) prevents the last drop of wine being deposited on the table cloth.