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Wines:Choice—Care—Serving(confd.)
Decanting:
Stricdy speaking every wine worth drinking is
worth being decanted, although this homage is not
always paid. Without exception care in decanting,
though seemingly unnecessary at times, should
always be practised.
The heavy based or massive cut glass decanters
are usually assigned to port and sherry and the
more dainty types to the lighter wines.
In a way, this seems to be the natural outcome of
the"decantibility" of both port and sherry—
these being wines which can be decanted for use
within any reasonable time.
The lighter wines being in more occasional demand
seem naturally to call for decanter-design in
accordance with their"sprightliness."
So that the natural colour of each wine may be
allowed to show itself'twere wiser to choose clear
colourless glass for all decanters.
A steady hand is essential in the decanting of all
wines—particularly in the case of ports. (The
white"smear," it should be noted here,to be kept
uppermost during the decanting of port.)
Once the pouring is commenced, the horizontal
position of the bottle should be maintained until
the contents have been transferred to the decanter
or until cloudy liquid is perceived in the neck of
the bottle.
To wash decanters never use soap,soda or washing
powders. One of the most thorough methods is to
place small round shot and warm water in the
decanter and shake vigorously, afterwards rinsing
in cold water.
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