- Reasons for decanting The most obvious reason for decanting a wine is to separate it from any sediment that has formed in the bottle which not only looks unappetizing in the glass, but usually tastes bitter and/or astringent.
- Award-winning chef David Wilson is a wine connoisseur, and he insists on all red wines being decanted as near as possible to their storage place, and as soon as they are taken off the rack.
- Just decant the wine by pouring it into a clean jug or decanter.
This is from medieval Latin decanthare, from the Latin prefix de- ‘away from’ and canthus ‘edge, rim’, a word used by the alchemists to denote the angular lip of a beaker. Greek kanthos ‘corner of the eye’ is the base.
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