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More on Decanting and the Question of Silt

buttlerEarlier I posted some suggestions on decanting. Just before pouring an old wine it helps get rid of the deposit, and for a young wine it helps it oxygenate and you can even decant it a few hours ahead of serving. Here is some expert advice in this article by Tim Atkin and some good tips on decanting properly (and getting away with serving an inexpensive red).

The Observer | Magazine | Tim Atkin: A question of silt

Posted by Sylvia Davis on April 25, 2005 in Wine

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