Yet there are many experts (including esteemed colleagues) who absolutely swear by the benefits of breathing, especially after hours in decanters. If you ask me again, I think it's because the mind becomes more alerted to sharpening sensations over time (as well it should), not because a wine actually changes for the better. To wit: in one recent Decanter magazine, a report done on a blind taste-test involving some of the UK's most discriminating wine judges, who could not tell the difference or even establish a pattern of preference or quality level in wines that were decanted minutes before tasting, hours before tasting, or simply popped, poured, and tasted immediately.

I would concur: decanted wines are no likely to be better than undecanted wines. Then again, if you have a beautiful decanter and you like using it to serve your guests, by all means use it. Quality of wine being such a state of mind, anything you do to make the perception of a wine experience a more positive one can only be good. As long as you understand the mythical nature of "breathing," which makes the word itself illogical and thus to be avoided. another myth of the wine world. If anything, a wine - even a thick, heavy, youthful red wine - loses some of its freshness in the nose and flavor when allowed to "breathe" in a decanter.

Yet there are many experts (including esteemed colleagues) who absolutely swear by the benefits of breathing, especially after hours in decanters. If you ask me again, I think it's because the mind becomes more alerted to sharpening sensations over time (as well it should), not because a wine actually changes for the better. To wit: in one recent Decanter magazine, a report done on a blind taste-test involving some of the UK's most discriminating wine judges, who could not tell the difference or even establish a pattern of preference or quality level in wines that were decanted minutes before tasting, hours before tasting, or simply popped, poured, and tasted immediately.

I would concur: decanted wines are no likely to be better than undecanted wines. Then again, if you have a beautiful decanter and you like using it to serve your guests, by all means use it. Quality of wine being such a state of mind, anything you do to make the perception of a wine experience a more positive one can only be good. As long as you understand the mythical nature of "breathing," which makes the word itself illogical and thus to be avoided. another myth of the wine world. If anything, a wine - even a thick, heavy, youthful red wine - loses some of its freshness in the nose and flavor when allowed to "breathe" in a decanter.

Yet there are many experts (including esteemed colleagues) who absolutely swear by the benefits of breathing, especially after hours in decanters. If you ask me again, I think it's because the mind becomes more alerted to sharpening sensations over time (as well it should), not because a wine actually changes for the better. To wit: in one recent Decanter magazine, a report done on a blind taste-test involving some of the UK's most discriminating wine judges, who could not tell the difference or even establish a pattern of preference or quality level in wines that were decanted minutes before tasting, hours before tasting, or simply popped, poured, and tasted immediately.

I would concur: decanted wines are no likely to be better than undecanted wines. Then again, if you have a beautiful decanter and you like using it to serve your guests, by all means use it. Quality of wine being such a state of mind, anything you do to make the perception of a wine experience a more positive one can only be good. As long as you understand the mythical nature of "breathing," which makes the word itself illogical and thus to be avoided.