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| Decanting is a procedure by which an aged bottled of wine is poured slowly and carefully into a glass decanter, in order to leave any sediment in the original bottle before serving. Because sediments are mainly due to the "falling" process of colour particles, almost always this treatment is confined to red wines. The traditional method uses a candle flame as the light for illuminating the neck of the bottle while the wine is passing by. The low intensity of the light is ideal for viewing since it does not strain the eyes. While decanting it is necessary to pay attention to two different aspects: first, it is important to pour the wine into the decanter as much slow as possible, to avoid that any sediment pass trough the neck of the bottle; second the flame of the candle does not have to warm up the wine. |
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