Decanting removes sediment from older wines and gives much needed air to younger wines to bring out their aroma. Some, like Nathan Myhrvold, even advocate "hyperdecanting" by putting wine in a blender to improve flavor. "People always want to come up with something novel and new, but simple is best. I think decanting is a simple, traditional, respectful way to handle wine," said Daniel Boulud's Daniel Johnnes.

Related Summaries