The art of decanting Shiraz
Shiraz, known for its bold flavours and rich character, often benefits greatly from decanting. This process involves pouring the wine from its bottle into a special container called a decanter. Decanting serves two primary purposes: separating the wine from any sediment that may have formed during aging and exposing the wine to oxygen, which can enhance its aromas and flavours.
For Shiraz, particularly aged or full-bodied varieties, decanting can make a significant difference in your drinking experience. It allows the wine to “open up,” revealing its complex notes and softening any harsh tannins that might be present.
Optimal decanting time for Shiraz
The ideal decanting time for a bottle of Shiraz can vary depending on several factors, including its age, style, and quality. As a general rule, fuller-bodied and more mature Shiraz wines benefit from longer decanting times:
Keep in mind that these are rough guidelines. Some particularly robust or tannic Shiraz wines might benefit from even longer decanting times, potentially up to 4 hours or more.
Practical tips for decanting Shiraz
When preparing to decant your Evandale Estate Shiraz, consider the following tips:
- Start early: If you’re planning to serve the wine with dinner, begin the decanting process well in advance.
- Observe the wine: As it decants, periodically taste the wine to gauge its development.
- Consider temperature: Ensure the wine reaches its ideal serving temperature (around 15-18°C for most Shiraz) during the decanting process.
- Use proper equipment: A wide-based decanter allows for maximum air exposure, benefiting full-bodied Shiraz wines.
Remember, decanting is both an art and a science.
With practice, you’ll develop a sense for how long your favorite Shiraz wines need to reach their peak enjoyment. When in doubt, it’s often better to decant for a longer period, as you can always pour the wine back into the bottle if you feel it has opened up sufficiently before you’re ready to serve.