First and foremost, owners and operators Kyra and Bruce Baerlocher are wine grape growers. They started making small private lots of wine to help them grow the highest quality grapes in their vineyards. Although their vineyards are on the Wahluke Slope, their home has been in Moses Lake, Washington for over 25 years and this is where they began their winery operation. Today they produce about 2000 cases per year with wines from their own vineyards as well as those they contract from others. Kyra is the Winemaker and handles all the winery operations while Bruce oversees the vineyard operation in addition to his day job as the Chief Financial Officer of a large farm. Together they team up to form a true boutique winery focusing on food friendly varietals.
Kyra’s 2011 Garnet marks the launch of a new label, named for Kyra’s great-grandmother, that will focus on blends from her estate vineyards on the Wahluke Slope — Pheasant and Purple Sage. The debut vintage is Merlot (33%), Cabernet Sauvignon (20%), Petit Verdot (20%), Malbec (14%) and Sangiovese (13%). Her use of French, American and Hungarian oak shows in the nose of espresso, cocoa powder, ground savory and brown sugar with sweet cherry notes. The influence of the Italian grape Sangiovese shows in the acidity that penetrates the juicy drink of plum and blueberry, backed by subtle tannins. Perfect now, the wine shows a tremendous versatility with foods due to its closely balanced showcase of varietals. This wine would pair especially well with pot roast, pork ribs, grilled chicken, and smoked cheeses.
Featured in our West Coast Wine Club.
The wine delivered by wine clubs, fermented in an oak barrel, is arguably the very best way to bring out the most desirable quality and flavor from grapes. There are of course, as with all products, disagreements as to what type of oak helps produce the perfect wine, and often it comes down to a matter of personal taste.
Most oak comes from two different countries – the United States and France. Many oak trees are grown specifically to feed the wine industry. The trees grown in France have a tight grain, which offers a gradual release of flavor to the wine. French oak is often used for light and fruity wines. The oak from the United States produces a more intense wine often with strong vanilla overtones. This type of oak is used for bolder, more powerful flavors. Over time and usage, barrels will lose their ability to depart the right amount of flavor infusion. New oak barrels produce a better concentration of the desired results but can sometimes be too “green”, imparting unpleasant flavors. This is why oak must be seasoned before use barrel construction.
Wine club wines are of course derived from both types of oak. Oak barrels are still the preferred method of fermenting wine but gradually the use of wood chips in stainless vats is gaining popularity because the chips allow for variety and a quicker fermentation process. Typically, wine must age for a year in an oak barrel, whereas that time can be cut to a few weeks with the use of oak chips in a stainless steel vat and still produce a wine of great intensity. Again the argument arises as to the quality of aging for one year versus the quality of a wine aging only a few weeks. While the intensity is there, is the quality compromised? This is a question that wine experts will likely continue to dispute as much as the replacement of plastic versus natural cork.
As a wine club member, customers have the opportunity to taste test new barrel, old barrel, French and American fermented wines and note the difference for themselves. Wine producers are very proud of their barrels and techniques for achieving the right fruitiness, nuttiness and any other number of spice flavors.
A back label of a wine bottle may read – “The blend is then extensively aged in American oak barrels … By aging our wine in the bottle prior to release, we’re able to achieve a …” The label might mention points about the barrels, aging time and what type of oak is offered as a matter of pride in the product quality.
Whether the wine club wine offering is processed using oak chips, oak barrels, oak dust or oak planks, the point remains that an essential part of producing wine is to pair the two together. The innumerable types of grapes and regions along with the flavor the different types of oak extend a wealth of choices and an abundance of tastes.
As wine of the month club members know all too well, a half finished bottle of wine can often be one of life’s little curses. No matter how many times you pledge to yourself that you’ll finish the rest of the bottle in a day or two, eventually you wind up with yet another undrinkable bottle of leftover wine. What’s a wine of the month club member to do when faced with yet another ruined bottle of wine?
Despite the sour taste and sting of remorse often associated with an unfinished bottle that sat in the fridge or the cupboard a few days too long, there are steps you can take to save your favorite beverage.
Replace the Oxygen in the Bottle with Gas
There are a number of products on the market that use a nontoxic gas, such as carbon dioxide or nitrogen, inserted into a bottle with an aerosol in an attempt to displace the oxygen in the bottle. However, most of these products can only extend a wine’s life for a short period of time and often with mixed results.
Remove the Oxygen in the Bottle with a Vacuum
In addition to products that attempt to displace the oxygen trapped in a half-empty wine bottle, other products try to suck the air out with a vacuum attachment. Many of these products do an adequate job removing most of the air from a bottle, but they cannot remove all of it. While their use is better than nothing, this method isn’t perfect.
Re-bottle Your Wine
The most effective method for preserving your wine is to pour it from the bottle you opened to a smaller bottle with a screw top. Use a funnel to pour your wine into the smaller bottle, making sure it is filled to the top. This method significantly reduces the amount of oxygen present, preserving your wine for weeks rather than days.
The next time you find yourself with a half-full bottle from your wine of the month club take a few seconds to preserve your wine rather than letting it go to waste. You’ll thank yourself later, when it comes time to sit back, relax, and finish your wine.
The state of Washington has never been synonymous with wine country. Its best boast has been the colorful, artistic monarch of King County—Seattle—and the ruggedly beautiful coastline it reclines upon. And yet, the eyes of the world are turning to the airy, shrub-steppe south west where wine production is growing at a break-neck speed.
Back in early 1825, when Washington was wildly young and newly settled by Germans, Italians, and the French, plantings were brought by traders of the Hudson’s Bay Company to Fort Vancouver. By the 1860’s and 1870’s, these European immigrants had begun cultivating an imaginative and enthusiastic wine culture that followed the path of their immigration across the state. Hybrid varieties sprang up. The irrigation developed by runoff on the eastern side of the Cascade Mountains unveiled a dormant volcanic soil as eager to soak in the sunshine of this arid land as the people were to cultivate it. Vitaculture was on the rise—until the Prohibition struck in 1917, that is—three years earlier than most of the 50 states.
The Prohibition shut down practically all the commercial wine growers, leaving only a few small family owned vineyards to eek out a living by selling their grapes to home winemakers. Ironically, this suppression seemed to encourage these home growers. By the time the Prohibition ended, Stretch Island had developed the first bonded winery in the Northwest, and shortly thereafter up to 42 more wineries were started. Restriction on liquor had not caused wine interest to wane.
Commercial scale plantings began in the 1960’s. Now there are over 240 wineries in Washington Wine Country. The most prolific growers are in the Walla Walla Valley, Yakima Valley, and the Tri-Cities regions. Less than 1% of the wine growers in Washington lie in the western portion of the state, by Seattle, Tacoma and Olympia. Nearly all of the production stems from the Columbia Valley area. Here the annual average rainfall is 8 inches, which means that the vineyards rely heavily on irrigation from the Cascade Mountain Range.
This reliance has, rather than staunching wine production, released growers to strictly control the amount of water the vines receive. In so doing, they can create new nuances of flavor and carefully planned development of the vines, which help to cement the growing creative influence on viticulture at large.
A Bright Future
Washington wine is now available in all 50 states, and in over 40 countries world-wide. Its influence is only expected to increase, as consumers both national and international discover its unique quality. A new winery opens nearly every fifteen days. As suits the Washington culture, most of these wineries remain small independently run family operations.
This means that your next west coast wine-tasting tour should include the Washington Columbia Valley, where you will be able to meet the owners of the vineyards, and take personalized tours of this beautiful country. New acreage, increasing varieties, and grape-growing visionaries have secured this corner of the world a virtually limitless horizon.
You may know what a five-star hotel is, but do you know what wine ratings mean? For instance, is a 90-point wine a well-regarded wine or one you should probably leave on the wine store shelf? Knowing a little bit about wine point systems can help you get the most enjoyment out of your wine club wine package.
About wine point systems
Like hotel rating systems, there is no universal wine point system. In fact, there are several that you’ll see commonly used.
Star system: Some wine critics, most notably England’s Michael Broadbent, use a star system to rate wines, similar to the hotel rating system. In this system, a five-star wine is the best and a one-star wine is the least desirable. However, you’ll likely only see four and five-star wines in your wine club package.
User-generated ratings: The proliferation of social media sites has given birth to user-generated, interactive rating systems. Web sites, such as CellarTracker, allow users to rate a wine and leave tasting notes. The cumulative, constantly-updated score is posted on the site.
Critics of wine point system argue that a number or a star rating doesn’t take into account the myriad of factors that contribute to a wine’s flavor profile, such as where the grapes were grown (the terroir), the varietal, the wine maker’s skills and how the wine was aged. For instance is a 90-point Cabernet Sauvignon really equal to a 90-point Riesling? Many would contend that they are too different to compare. Still, understanding a little about the wine point systems can help you evaluate and make your own decisions about the wines included in your monthly wine club package.
There are 10 widely used wine bottle sizes with names that may be confusing if you are unfamiliar with them:
Piccolo or Split: 187.5 ml
Demi or Half: 375 ml
Standard: 750 ml
Magnum: 1.5 litres
Double Magnum: 3.0 litres
Jeroboam: 4.5 litres
Imperial: 6.0 litres
Salmanazar: 9.0 litres
Balthazar: 12 litres
Nebuchadnezzar: 15 litres
So, how do you taste and evaluate a glass of wine? Follow our wine tasting tips below—but before you start, make sure you’re in the right tasting environment.
First, make note of the environment surrounding your wine tasting experience that might affect your impressions of the wine: A noisy and crowded room makes concentration difficult. Cooking smells, perfume and other odors can hurt your ability to get a true sense of a wine’s character. The drinking vessel is important as well. A glass that is too small, the incorrect shape, or one that smells of soap or dust, can also affect the wine’s flavor.
The temperature of the wine will also have an impact on your impressions, as will the age of the wine and any residual flavors from whatever else you have been eating or drinking. You want to neutralize the tasting conditions as much as possible, so the wine has a fair chance to stand on its own. If a wine is served too cold, we recommend tasting at room temperature, warm it with your hands by cupping the bowl of the glass. If a glass seems musty, give it a quick rinse with wine, not water, swirling it around to cover all the sides of the bowl. This is called conditioning the glass. Finally, if there are strong smells nearby—especially perfume—walk as far away from them as you can and try to find some clear air.
Evaluating by Sight
Once your tasting conditions are as close to neutral as possible, your next step is to examine the wine. The glass should be about one-third full and you should loosely follow the following steps to completely evaluate the wine visually.
Straight Angle View
First, look straight down into the glass, then hold the glass to the light, and finally, give it a tilt, so the wine rolls toward its edges. This will allow you to see the wine’s total color range, not just the dark center.
Looking down, you get a sense of the depth of color, which gives a clue to the density and saturation of the wine, the darker the wine, the denser the wine. You will also learn to identify certain varietal grapes by color and scent. A deeply-saturated, purple-black color might well be syrah or zinfandel, while a lighter, pale brick shade would suggest pinot noir or sangiovese.
Viewing the wine through the side of the glass held in light shows you how clear it is.
A murky wine might be a wine with chemical or fermentation problems. On the other hand, it might just be a wine that was unfiltered or has some sediment due to be shaken up before being poured. Murky wine is not always a bad thing, but a wine that looks clear and brilliant and shows some sparkle, is always a good sign.
Tilting the glass so the wine thins out toward the rim will provide clues to the wine’s age and weight.
If the color looks quite pale and watery near its edge, it suggests a rather thin, possibly insipid wine. If the color looks tawny or brown (for a white wine) or orange or rusty brick (for a red wine) it is either an older wine or a wine that has been oxidized and may have been aged past its prime.
Finally, give the glass a good swirl. You can swirl it most easily by keeping it firmly on a flat surface; open air “freestyle” swirling is not recommended for beginners.
Notice if the wine forms “legs” or “tears” that run down the sides of the glass. Wines that have good legs are wines with more alcohol and glycerin content, which generally indicates that they are bigger, riper, more mouth-filling and dense than those that do not.
Evaluating by Sniff
Now that you’ve given the wine a good look, you’re ready to take a good sniff. Give the glass a swirl, but don’t bury your nose inside it. Instead, you want to hover over the top like a helicopter pilot surveying rush hour traffic. Take a series of quick, short sniffs, then step away and let the information filter through to your brain.
There are many guides to help you train your nose to identify key wine fragrances, both good and bad. There are potentially thousands of aroma components in a glass of good wine, so forget about finding them all. Naming all the fruits, flowers, herbs and other scents you can trowel out of the glass can be a fun game, but it’s not essential to enjoying and learning how to taste wine. Once you’ve taken a few quick, short sniffs of the wine, try to look for the following aromas, which will help you better understand the wine’s characteristics.
First, you want to look for off-aromas that indicate a wine is spoiled. A wine that is corked will smell like a musty old attic and taste like a wet newspaper. This is a terminal, unfixable flaw and the wine should most likely be disposed of.
A wine that has been bottled with a strong dose of sulfur will smell like burnt matches; this will blow off if you give it a bit of vigorous swirling, the smell of sulfur does not indicate a bad wine, it simply needs to breath a bit.
A smell of vinegar indicates VA (volatile acidity); a nail polish smell is ethyl acetate.
Brettanomyces—an undesirable yeast that reeks of sweaty riding asaddle scents. A little bit of “brett” gives red wines an earthy, leathery component; but too much obliterates all the flavors of fruit.
Learning to identify these common flaws is at least as important as reciting the names of all the fruits and flowers. And it will also help you to understand your own palate sensitivities and blind spots. Discovering what you recognize and enjoy is key to learning how to choose wine on your own.
If there are no obvious off-aromas, look for fruit aromas. Wine is made from grapes, so it should smell like fresh fruit, unless it is very old, very sweet, or very cold.
You can learn to look for specific fruits and grapes, and many grapes will show a spectrum of possible fruit scents that help you to identify the growing conditions—cool climate, moderate or very warm—of the vineyard.
Flowers, Leaves, Herbs, Spices & Vegetables
Some other grapes can be expected to carry herbal or grassy scents. Sauvignon blanc is often strongly grassy, while cabernet sauvignon can be scented with herbs and hints of vegetation. Rhône reds often show delightful scents of Provençal herbs. Most people prefer that any herbal aromas are delicate. The best wine aromas are complex but also balanced, specific but also harmonious.
Another group of common wine aromas might be characterized as earthy. Scents of mushroom, damp earth, leather and rock can exist in many red wines. A mushroom smell can add nuance; it can also help you determine a possible grape or place of origin of the wine. Too much mushroom may just mean that the grapes failed to ripen sufficiently, or were from an inferior clone.
The scent of horse or tack room leather can be an accent, but too much can indicate brettanomyces.
Scents of earth, mineral and rock sometimes exist in the very finest white and red wines. These can be indications of “terroir”—the particular conditions of the vineyard that are expressed as specific scents and flavors in the finished wine.
Wine Barrel Aromas
If you smell toast, smoke, vanilla, chocolate, espresso, roasted nuts, or even caramel in a wine, you are most likely picking up scents from aging in new oak barrels.
Depending upon a multitude of factors, including the type of oak, the way the barrels were made, the age of the barrels, the level of char and the way the winemaker has mixed and matched them, barrels can impart a vast array of scents and flavors to finished wines. Think of the barrels as a winemaker’s color palette, to be used the way a painter uses tubes of paint.
Young white wines and young sparkling wines may have a scent very reminiscent of beer. This is from the yeast.
Some dessert wines smell strongly of honey; this is evidence of botrytis, often called noble rot, and is typical of the very greatest Sauternes.
Chardonnay that smell of buttered popcorn or caramel have most likely been put through a secondary, malolactic fermentation, which converts malic to lactic acids, softening the wines and opening up the aromas.
Older wines have more complex, less fruity aromas. A fully mature wine can offer an explosion of highly nuanced scents, beautifully co-mingled and virtually impossible to name. It is pure pleasure.
Nonetheless, the effort to put words to wine aromas helps you focus on, understand and retain your impressions of different wines. You want to build a memory bank of wine smells and their meanings. That is where the language of wine can add value to a wine tasting event. Learning to talk the talk, if not carried to extremes, helps to dispel some wine myths, such as the confusion surrounding descriptions on wine labels. Have you ever known anyone to ask why a winery added grapefruit to its gewürztraminer and raspberries to its zinfandel? The fact that these are simply descriptive terms is not always understood.
Evaluating by Taste
It’s finally time to taste! Take a sip, not a large swallow, of wine into your mouth and try sucking on it as if pulling it through a straw. Ignore the stares of those around you; this simply aerates the wine and circulates it throughout your mouth.
Again, you’ll encounter a wide range of fruit, flower, herb, mineral, barrel and other flavors, and if you’ve done your sniffing homework, most will follow right along where the aromas left off. Aside from simply identifying flavors, you are also using your taste buds to determine if the wine is balanced, harmonious, complex, evolved, and complete.
A balanced wine should have its basic flavor components in good proportion. Our taste buds detect sweet, sour, salty, and bitter.
Sweet (residual sugar) and sour (acidity) are obviously important components of wine. Saltiness is rarely encountered and bitterness should be more a feeling of astringency (from tannins) than actual bitter flavors.
Most dry wines will display a mix of flavors derived from the aromas, along with the tastes of the acids, tannins and alcohol, which cannot generally be detected simply by smell.
There is no single formula for all wines, but there should always be balance between the flavors. If a wine is too sour, too sugary, too astringent, too hot (alcoholic), too bitter, or too flabby (lack of acid) then it is not a well-balanced wine. If it is young, it is not likely to age well; if it is old, it may be falling apart or perhaps completely gone.
A harmonious wine has all of its flavors seamlessly integrated. It’s quite possible, especially in young wines, for all the components to be present in the wine in good proportion, but they stick out. They can be easily identified, but you can feel all the edges; they have not blended together. It’s a sign of very good winemaking when a young wine has already come together and presents its flavors harmoniously.
Complexity can mean many things. Your ability to detect and appreciate complexity in wine will become a good gauge of your overall progress in learning how to taste wine.
The simplest flavors to recognize—very ripe, jammy fruit and strong vanilla flavors from various oak treatments—are reminiscent of soft drinks. It is perfectly natural for new wine drinkers to relate to them first, because they are familiar and likeable. Some extremely successful wine brands have been formulated to offer these flavors in abundance. But they do not offer complexity.
Complex wines seem to dance in your mouth. They change, even as you’re tasting them. They are like good paintings; the more you look at them the more there is to see. In older wines, these complexities sometimes evolve into the realm of the sublime. The length of a wine, whether old or young, is one good indication of complexity. Simply note how long the flavors linger after you swallow. You might even try looking at your watch if you have a particularly interesting wine in your glass. Most beginning wine drinkers move on too quickly to the next sip when a really good wine is in the glass. Hold on! Let the wine finish its dance before you change partners.
A complete wine is balanced, harmonious, complex and evolved, with a lingering, satisfying finish. Such wines deserve extra attention, because they have more to offer, in terms of both pleasure and training, than any others you will taste.
Now that you understand the basic steps with our wine tasting tips, it’s time to experiment on your own. It can be quite helpful to build a wine journal of your adventures. Write complete tasting notes for wines you like and dislike. Noting the characteristics that each wine shares will be immensely helpful as you start learning how to choose wine on your own. Cheers!
Oak maturing is an artform. The barrels a winemaker picks have a checked impact on how the wine will taste, giving flavors that extend from sweet to somber, says Margaret Rand.
Each wine has a back-story. We’re used to following a wine’s history back to the unbroken grape, then contracting and greening the grape on the vine to a hard bit, and after that viewing the blooming. Is it true that it is early? Late? Homogenous? It’s the way we clarify why wine tastes the way it does.
Anyway from the minute we achieve the barrel in which the wine is matured, there’s an alternate back-story. It extendss to the cooperage – to the fire that toasts the wood, to a cooper inspecting the grain, to the maturing of the wood in the downpour and the wind, to an oak tree developing straight in a French forest. In the first story we ask, which vineyard? Which winemaker? Regarding oak, we ask, which timberland? Which cooper?
In case you’re a winemaker, the second question is more crucial than the first. In case you’re a winemaker, all woods resemble the other much the same. But the barrels you purchase from Taransaud, say, are diverse to those you purchase from, say, Boutes or Sylvain, and they make the wine taste distinctive. Truly exceptionally diverse.
A brisk, shortsighted outline: Taransaud barrels are figured by winemakers to make wine taste less enchanting in youth than others, however they are astounding in the long haul – they’re effective, somewhat dark. You may utilize them for your excellent vin, possibly less so for your second wine; Boutes may be better for that. Nadalié barrels give a certain sweetness. Sylvain is some place in the middle. Mercurey gives a ravishing harmony in the middle of leafy foods. Seguin-Moreau is decently like Taransaud. What’s more that is to name just a small amount of the coopers, and to disregard the nuance with which coopers can alter their barrels to suit your wine.
What you need, whether you’re purchasing a barrel or a suit, is something that fits. Your terroir, your mix of grapes, and what you are attempting to attain or express, is novel. Genuine châteaux don’t purchase barrels off the peg. They welcome their coopers along to taste their wines – the day I identified with Véronique Sanders of Haut-Bailly she’d used the morning doing simply that, examining with each of them her terroir and her grapes and the intricacies of her wine. ‘There were modest contrasts between [the wines of] the distinctive coopers; the contrasts were much more prominent a couple of years back. There was an inclination that they all comprehend what we need.’
At the point when the cooper comprehends the wine, he can recommend the right wood for it. The quantity of variables is psyche boggling. There’s the woods, which is typically connected to the kind of grain, yet diverse parts of the same woodland – and even distinctive trees in the same piece of said timberland – may have altogether different grains. Fundamentally, a tight grain from a moderate developing tree will give more class and less tannin; a more open grain from a more quickly developing tree will give more tannins and less soil grown foods fragrance. A few winemakers have most loved backwoods and additionally most loved coopers, yet even here the cooper checks.
‘All coopers have entry to the same timberlands, so barrels ought to be pretty much the same, however they’re not’ says Benjamin Sichel of Château Angludet. Benjamin had been stating to Tonnellerie St-Martin that the wood required to incorporate better into his wine. ‘He said: “We need to attempt the woods of Jupilles” [near Le Mans]. I didn’t have any acquaintance with it some time recently, however I attempted it and I generally request it from him now. He lets me know I’m his just customer request 100% Jupilles. In our wine it incorporates the many-sided quality without overwhelming the wine. Yet on its own its excessively, and misses something. Barrels from Tonnellerie Taransaud supplement it.’
A mix of coopers is constantly best, supplementing diverse parts of the same wine, as well as distinctive grape mixtures from diverse terroirs. Eric Murisasco, specialized chief at JP Moueix, likes Remond and Taransaud barrels for the limestone of Château Bélair-Monange, and Demptos and Seguin- Moreau for the earth of Château Trotanoy. Three or four separate coopers is most likely the base, in addition to one or two new ones on trial. There doesn’t appear to be a huge contrast in methodology in the middle of Right and Left Banks. When I inquired as to whether he treated the Merlot of Château Canon distinctively to the Cabernet Sauvignon of Rauzan-Ségla, he said: ‘It’s Merlot on the level of St-Emilion, with force and structure. On the off chance that you need Vivaldi, its distinctive to needing Beethoven.’
Biting on wood
Fabien Teitgen, specialized executive at Château Smith Haut Lafitte, goes above and beyond. The house has its own particular cooperage on location, so he picks the wood. ‘At the point when the wood is part open you can see the grain. Also the odor is exceptionally vital. You get a thought of the style of the wood from the emanation. I bite it as well, to feel the tannins, to check whether they’re dry, and to judge the aromatics. From that I choose what to purchase.’
Maturing is an alternate variable – are the fights matured out in the open for one year, two years, three, or significantly more? What happens in maturing is not just that rain washes tannins from the wood additionally that proteins create in the wood, and those chemicals influence smells. Camille Poupon of Tonnellerie Sylvain says: ‘Aquitaine has an oceanic atmosphere, so the maturing is speedier than in, say, California. Two to three years in an oceanic atmosphere is sufficient to wash the tannins.’ Two years’ maturing gives an alternate result to three years. Once more, its about what suits your wine.
Part 2 coming soon…
This could be a new term to some of you that are beginning to enjoy wine. Decanting a bottle of wine is in essence pouring the opened bottle into a vase like vessel made of glass. Traditionally this practice is only done with red wines and not practiced when serving white wine.
In the “old days” you would decant a bottle of wine to help settle the sediment, which can form in an older bottle of wine. The main reason to decant is to let the wine breathe or aerate it. Young or old wines benefit from decanting and can greatly improve the taste of most wines.
We look at it this way; the wine has been confined to a very tight space since bottling and simply needs to stretch its legs out.
The length of time to have your wine in a decanter can vary from the age of the bottle to the type of wine in the bottle.
A good way to test the length of time to decant is taste the wine when the bottle is opened and then again after it’s been in the decanter for a ½ hour. Then continue to try it at specified increments until you think the taste is better and has opened up.
Decanting wine shouldn’t be intimidating, quite the opposite. It offers you a chance to experience a new way to appreciate wine and even better is a great group endeavor to share with friends or family. Like anything with wine the best way to learn about something is to try it!