How to Decant a Bottle of Red Wine

    Published: 06-16-2009
    Views: 15,626
    Andrew Stover, Wine Director at OYA Restaurant & Lounge in Washington, DC shares the proper techniques for decanting a bottle of red wine.

    Andrew Stover

    Andrew Stover, a native of Grand Rapids, Michigan, moved to Washington, DC to attend The George Washington University with a focus in Marketing/Tourism & Hospitality Management. Stover also holds a Sommelier Diploma from the International Sommelier Guild and a Certified Specialist of Wine Certification from the Society of Wine Educators.

    Stover began his foray into wine by visiting local Virginia vineyards. Over the last 8 years, his love of wine has become an obsession and he has combined his love for travel and food by visiting wine regions in Australia, Brazil, New Zealand, Chile, Uruguay, Argentina, Chile, France, Canada and all over the US.

    Stover worked 2 years in the tasting room at Breaux Vineyards in Hillsboro, Virginia conducting wine tastings and tours in 2000-2002. He has consulted with Pintail Yachts in Annapolis on wine dinner cruises and conducts staff wine trainings with La Tasca Spanish Tapas Restaurant. In March of 2006, Stover was hired on as Wine Director and Sommelier for OYA Restaurant & Lounge, where he has revamped the entire wine program making it more food friendly and consumer driven.

    Stover has served 4 years on the Board of Directors for the Washington Area Concierge Association and 3 years as Chair of their annual Charity Gala: Bubbles on the Potomac, which is a sparkling wine tasting event aboard the Odyssey.

    Stover is also an accomplished writer and has published wine articles for Where Magazine, the Howard County Business Monthly and the Complete Event and Meeting Planner, a guide for local event and meeting planners, with tips on wine and food pairings for events. He also publishes a wine blog,

    Most recently, Stover has been hired to teach a food and wine pairing seminar at The George Washington University as part of the Event Management Certificate Program in the GW School of Business.


    """pA$/h-BTTTTTTTHcRT0ATVTTl0"T"JAddAndrew Stover: Hi, I am Andrew from OYA Restaurant & Lounge in Washington, DC and today we are discussing tips from a Sommelier. In this clip I am going to show you how to decant a bottle of red wine. You might be wondering, well, what is decanting? Decanting is a process used to either separate older wines from any sediment that might be formed in the bottles. These are wines, that would be maybe 10, 15, 20, 30, 50 years old. It's also used to aerate younger wines so that they are more aromatic and flavorful.

    Before we get started there is a few things that you will need. Of course, you will need your corkscrew with knife, so that you can open the wine. You will need a glass decanter. I have two here. This is a very standard decanter, it's not very exciting, whereas this is a very nice crystal swan decanter that I prefer to use because I like the handle, as it's easier to pour. This one is a little awkward to pour, especially if your hands are small and you may not have stronger arms. I also have over here a glass of everyday wine. I mean, this could be your favorite cooking wine, for instance, or your favorite wine you drink after a long day of work.

    This is important because we are going to need to season the decanter before we use it. Because we never know how much dust, any sediment, soap size that might be in here. So we are going to use this glass of wine to clean out the decanter. Never, never pour water in the decanter before you are about to use it because you do not want to mix water with your wine, especially if you are pouring in a very expensive bottle of wine. I also, one other thing, I have a candle. The candle is important because depending on the lighting situation in the room that you are using, here in the restaurant, it's often kind of dark and difficult to see if there is any sediment in the bottles. So, while pouring the wine into the decanter, if you have an older bottle and you expect some sediment, a candle is a great way to see through the wine -- to see if there is any sediment.

    So, let's get started and season our decanter with the red wine that we have here. You just go ahead and pour that in. Now, this one you got to be little careful with, not to spill it out but you want to very carefully just turn it around, so that it gets on most of the surfaces and then you are just going to pour right back out. Alright, perfect, okay. Now, we are going to go ahead and open the bottle. This is a young wine. So, I am going to not necessarily need to use the candle but I am going to show how you would place it. So we get the foil off, you want to make sure, when you are opening a bottle of older wine because the cork seem to be very fragile and the last thing you want to do is have a crumble into the wine. We don't have a problem with that here as this is a very young wine.

    So, we are ready to go ahead and pour it in to the decanter. Again, I am going to show you how you would position your candle. You would want to get it very close to the neck of the bottle. If you had if again, on older wine that you were worried about having any sediment, and you just go ahead and pour. Now, if you have an older wine, you are going to pour slowly, very slow, so that if there is any sediment, you are going to catch it before it gets in to the decanter. Now, if you are decanting a younger wine that you wanted to open up to breathe, then you can do it a little quicker because you are not worried about any sediment.

    Now, again if we were doing an older bottle, we would really be watching now, because we are getting close to the bottom. Usually it's about the last ounce, ounce and a half of wine that might have some sediment. It really depends and if you did see some sediment, you are going to stop decanting, at that point and just set that wine aside. So, there you go, how to decant a bottle of red wine. Stay tuned for my next clip where I will show you how to store wine. $*_jvl{}1/41/2SYwxcd"JKXZ`-)JL[]3/43/43/43/43/43/43/43/43/43/43/43/43/43/43/43/43/43/43/43/43/43/43/43/4h2CJOJQJhhCJOJQJhCJOJQJhOC'CJOJQJh7'uCJOJQJh~h|ryCJOJQJh65CJOJQJh|ryCJOJQJhh|ryCJOJQJ>"-p$a$gd7'updlmPYs(c)"&PRY[&(+;A-"DKab/0]cdop h!


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