Decanting

Decanting /dɪˈkæntɪŋ/:(Oenology) The process of transferring wine from a bottle into a decanter to aerate it and enhance the development of its aromas.

Wine Dictionary (Jean-Claude Biver)

You can decant Champagne to focus on its aromatic potential and fully appreciate its flavors. To determine if your Champagne needs decanting, pour yourself a glass and taste it. Wait 15 minutes, then taste it again. If you find it better during the second tasting, feel free to decant it! If your guests find the Champagne too harsh, this could also indicate that it will improve with decanting.

How to decant Champagne:

1. Which type of decanter to choose for Champagne? Avoid decanters with a very wide base, as they disperse the aromas too much. Instead, opt for a narrower decanter.

2. What temperature? To ensure your Champagne is at the ideal tasting temperature, place the empty decanter in the refrigerator for 2 to 3 hours before pouring the Champagne. This will ensure optimal temperature.

3. How to decant? Pour the Champagne into the decanter, allowing it to flow gently along the sides. Pouring too quickly could alter the aromas and the effervescence. In general, 15 minutes of decanting is enough for proper aeration.

Now you have all the tools to offer your guests a tasting experience worthy of the finest sommeliers!

Decanting the Exclusif Vintage Champagne: