Decanting question re: temperature

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Prashant Jyothi
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Decanting question re: temperature

#1 Post by Prashant Jyothi » January 30th, 2015, 9:20 pm

I see on CT TNs that people decant for 1-3 hours normally and is any thought given to temperature or are most people storing the wine at cellar temp and then letting it come to room temp as they decant. I've come to like drinking wine at cooler cellar temp or slightly above that and not sure I would like to drink at room temp after a 2 hour decant.

NED VALOIS
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Decanting question re: temperature

#2 Post by NED VALOIS » January 30th, 2015, 9:24 pm

Room temperature refers to European temps, it would be too high in many places ,such as Miami.
Red or white wines would ideally be served at different temps.

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Steve Gautier
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Decanting question re: temperature

#3 Post by Steve Gautier » January 31st, 2015, 4:40 am

For a long decant, I usually leave it in the cellar for much of it.
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Brian Gilp
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Decanting question re: temperature

#4 Post by Brian Gilp » February 1st, 2015, 5:53 am

Steve Gautier wrote:For a long decant, I usually leave it in the cellar for much of it.
The same for me. I decant it in the cellar and leave it there until time to serve.

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Corey N.
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Decanting question re: temperature

#5 Post by Corey N. » February 1st, 2015, 6:28 am

If you don't have a cellar, throw the decanter on a bag of frozen peas. It will keep it just a bit cooler. A gel pack wrapped in a dish towel would also work.
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Eric B. DBA
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Decanting question re: temperature

#6 Post by Eric B. DBA » February 2nd, 2015, 5:09 pm

Decant at cellar temp imo.
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Albert R
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Decanting question re: temperature

#7 Post by Albert R » February 11th, 2015, 6:53 pm

I have a multiple wine coolers therefore I use one to keep the decant cool.
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Tyler Vallano
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Decanting question re: temperature

#8 Post by Tyler Vallano » June 12th, 2015, 11:29 am

I have a double sink and when I decant wine I fill the one sink with colder water and put the decanter in it to keep it at the temp I want to drink it at. If it's a longer decant I will periodically toss and ice cube in the sink to keep the water at a cooler temp. Just be careful not to fill up the sink too full so the decanter tips.

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Dennis Kanagie
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Decanting question re: temperature

#9 Post by Dennis Kanagie » June 14th, 2015, 9:43 pm

I decant in the freezer. I pour the wine into ice cube trays, cover with plastic wrap, and poke sticks into the center of each cube. Winesicles are great!

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Barry Paul Price
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Decanting question re: temperature

#10 Post by Barry Paul Price » March 1st, 2017, 12:01 am

Dennis Kanagie wrote:I decant in the freezer. I pour the wine into ice cube trays, cover with plastic wrap, and poke sticks into the center of each cube. Winesicles are great!

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Brian Tuite
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Decanting question re: temperature

#11 Post by Brian Tuite » March 1st, 2017, 6:36 am

I personally don't worry about temps when decanting. No big deal. If you need to have it cooler for serving then double decant and put the bottle in the freezer for 5-10 minutes before service. It's wine not rocket science.
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Barry Paul Price
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Decanting question re: temperature

#12 Post by Barry Paul Price » March 1st, 2017, 12:48 pm

Brian Tuite wrote:I personally don't worry about temps when decanting. No big deal. If you need to have it cooler for serving then double decant and put the bottle in the freezer for 5-10 minutes before service. It's wine not rocket science.
Unless it's actually both.
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RichardFlack
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Decanting question re: temperature

#13 Post by RichardFlack » April 15th, 2017, 12:49 pm

Barry Paul Price wrote:
Brian Tuite wrote:I personally don't worry about temps when decanting. No big deal. If you need to have it cooler for serving then double decant and put the bottle in the freezer for 5-10 minutes before service. It's wine not rocket science.
Unless it's actually both.
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-1 for the pun. But I did laugh.
If double decanting is too much excitement for the wine, or efforts for you, you can also just pop the decanter itself in the fridge for a while (assuming it's no strong odours eg from pnget cheeses). I do this quite a bit with young chards.

Bob Kot
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Decanting question re: temperature

#14 Post by Bob Kot » June 18th, 2018, 12:44 pm

It depends on the wine.

A straight 2-3 hour decanting time does apply across the board. As always they’re exceptions to the rules.

Less age-worthy wines, such as Tres Picos Garnacha, 15-30 minutes to open/soften a bit.

Wines such as a mature Bordeaux where the anticipated maturity date was yesterday.
Allow the bottle to sit at room temperature for several hours, before pouring into the glass.
Your decanter in this case, is the bottle you opened.
This wine although drinkable, has the potential to begin fading once out of the bottle.

Wines that are young in the maturity development cycle, certainly will benefit from several hours in a decanter.

One item of note, is that drinking wines at cooler than suggested temperature guidelines has a tendency to mask/subdue flavor components that would be readily apparent at slight higher temperature.

Drinking the wine you the way you like is the most important thing. Enjoy.

Cheers!

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