Aerating your wine instantly ups your oenophile cred. Geneviève Boucher, a certified sommelier at the réZin wine agency in Montreal, shares how to max out your favourite vintage's flavour in three easy steps:
Pitcher it
Choose a decanter that’s easy to clean. “The cheaper, the better,” Boucher says. “Any big Mason jar, glass or plastic pitcher will give the same result. Just rinse with hot water when you’re done.”
Time isn't of the essence
Decant wine for 10 minutes to two hours. “The simple action of pouring wine from a bottle into a decanter does most of the work instantly,” says Boucher. In a rush? Speed up the process by pouring the wine between two decanters to increase air-to-wine ratio. “Don’t be afraid to shake it,” she adds.
Master mouthfeel
“Sediment is made up mostly of tannin molecules that form naturally during maturation,” Boucher says. Although it poses no health risk, she recommends removing sediment by pouring wine through a strainer into a serving carafe. “Otherwise, it can cloud the wine’s appearance and impart bitter flavours and a gritty texture.”
Illustrations by Remie Geoffroi for The Globe and Mail