WHY IS IT NO LONGER FASHIONABLE TO DECANT WINES BEFORE SERVING THEM? I HAVE A BEAUTIFUL CUT-GLASS DECANTER, BUT NEVER HAVE OCCASION TO USE IT. Before cold stabilisation was introduced, wine often produced a sediment of tartrate crystals, which caused a cloudy appearance. The wine was carefully decanted to remove the sediment before serving it. Modern wines are stabilised by being chilled to about 4°C . Before bottling, the crystals are removed, making decanting unnecessary. We suggest you use that decanter as a vase.
YOUR WINE FAQS
YOUR WINE QUESTIONS ANSWERED BY DAVID BIGGS
A WINEMAKER FRIEND MENTIONED THAT HE HAD BOTTLED A MEHTUSELAH AND A NEBUCHADNEZZAR. WHAT DID HE MEAN? Those are the names of two very large bottle sizes. A Methuselah contains the equivalent of eight normal sized wine bottles and a Nebuchadnezzar holds the equivalent of 20 normal sizes bottles.
WHAT IS THE DIFFERENCE BETWEEN A HORIZONTAL TASTING AND A VERTICAL TASTING? In a horizontal tasting the tasters compare wines of the same vintage, but from different producers. In a vertical tasting they compare wines of the same cultivar or producer, but from different vintages.
WE ARE OFTEN TOLD THAT RED WINE SHOULD BE SERVED AT “ROOM TEMPERATURE” AND WHITE WINE SHOULD BE CHILLED. CAN YOU BE MORE PRECISE? You’re welcome to serve your wine at whatever temperature you like. If it’s a hot summer day in the Karoo you may like to chill your Shiraz before serving it with your leg of lamb. If you like precise numbers, however, it’s safe to serve white wines at between 8-10 °C and red wines at about 15 °C. But don’t stress about it. Just enjoy it.
