Dekanteerimise

Dekanteerimise is a process primarily associated with wine, though it can be applied to other beverages like spirits. It involves carefully pouring the liquid from its original container, usually a bottle, into a separate vessel, known as a decanter. The main purpose of this is to separate the liquid from any sediment that may have accumulated over time, particularly in older wines. Sediment, often consisting of tartaric acid crystals and other precipitates, can affect the clarity and texture of the wine, and its removal through decanting results in a cleaner drinking experience.

Beyond sediment removal, decanteerimise also serves to aerate the beverage. As the liquid is poured into the wider surface area of the decanter, it comes into contact with oxygen. This aeration process, often referred to as "breathing," can soften tannins, release aromatic compounds, and generally enhance the flavor profile and bouquet of the wine. The extent to which aeration is beneficial varies greatly depending on the type and age of the wine. Younger, more robust wines often benefit significantly from a longer decanting period, while older, more delicate wines may require minimal or no decanting to preserve their nuanced characteristics. The choice of decanter itself can also influence the aeration process, with different shapes and sizes offering varying degrees of surface contact with the air.