To decant or not to decant?
How the decanting of a wine influences its organoleptic qualities. According to the dictionary of the RAE (Royal Spanish Academy), decanting is the action of separating a liquid from the sediment it contains, pouring it gently into another container. If we consult the definition in Volume IV of El Bulli's Wine Sapiens, on Sommelier, it defines the term decanting as the operation carried out to favour the contact of the wine with the air and/or eliminate the presence of impurities and undesirable substances with the aim of increasing its aromatic charge as much…Read more