Use a Decanter Properly
A decanter is a glass vessel used to separate a clear liquid, usually wine, from its sediment. The vessel is shaped with a small tube on the top and broadens to a larger shape on the bottom. This design allows the liquid to pour through while the sediment--any impurities that have collected in the bottle--remain in the bottom of the decanter. A decanter is also used to aerate the wine, by allowing it to move throughout the decanter as it is poured into a glass.
Choosing a Decanter
A decanter is a smooth glass pitcher with a small mouth, a long neck and a large base. You can purchase decanters at your local wine store, department store, or on-line (see Resources). Decanters can range in price, depending on if they are made from a mold (the least expensive types), hand-blown glass, or crystal (the most expensive). Decanters should be made of clear glass, so you can check to see the sediment in the wine and so you can clean the decanter properly. The decanter you purchase should be easy to clean, despite having the proper long-necked shape and small mouth.
Removing Sediment
The purpose of a decanter is to remove as much sediment as possible from the wine bottle, allowing the wine to be pure and clear when poured into the glass for tasting. Carefully pour a small amount of wine, about one-quarter of a bottle, into the decanter. Then swirl the decanter to allow the sediment to fall to the bottom of the decanter. Slowly pour the contents of the decanter into a glass of wine, allowing the wine to fall out of the decanter in a thin, horizontal sheet of liquid. This way, the sediment will be strained out of the glass and back into the decanter. When the decanter is empty, pour the sediment out into the sink and wash the decanter thoroughly with soap and water.
Aerating the Wine
Another use for a decanter is to aerate the wine, bringing out the flavor and aroma of both older and newer wines. To aerate wine properly, a small amount of wine should be poured into the decanter at a time. The decanter should provide as much surface area for the wine to touch as possible, agitating the molecules in the wine and allowing the flavor and smell to become more aromatic. The wine should be swirled within the decanter for several seconds, then poured carefully into the wine glass. The wine should spill from the decanter in a thin, horizontal sheet of liquid to create the most surface area and agitate the molecules of the wine as they enter the glass.
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