Case Against Agressive Decanting

There is a temptation sometimes in this busy world to make things less chaotic, to cut corners or take easier options.  Some of these time savers are just that, a great way to shave a minute or two, but think carefully about which of these time savers are used because some will actually cost the overall experience by cutting into the quality.  Things like not thawing meat all the way have obvious consequences because the inside remains partly uncooked, but rushing a wine can have a subtle damage on the meal.  Enjoying wine is just one part of the ceremony like process that includes selecting the wine, bringing it home in wine totes, decanting it, pouring a glass with care, taking a whiff of its bouquet and finally taking that slow sip of indulgence.  The reason a slow decanting is vital to catching that perfect moment in a wine is because no two wines require the same amount of time to bloom fully. This means that making the decanting go too fast would easily mean blowing right past the ideal moment.  While aerators and specifically designed decanters may aid the process, it is best to keep an eye and nose on a wine while it heats up to closer to room temperature and releases its aromas.