Thursday, January 8, 2009 DECANTING WINE HISTORY In the case of
wine, pouring the wine into the carafe from the wine bottle,
also assists in the decanting of the wine. Decanting is the
process of removing sediment from the original wine bottle by
pouring only the clear wine into a serving container. Since most
white wines and some young red wines are produced to be consumed
within two to three years, not a lot of sediment builds up in
the wine and decanting is not really necessary. But for older
red wines, sediment assists in the maturing of the wine and must
be decanted before it is drinkable. While sediment, (crystals of
potassium bitartrate, commonly known as cream of tarter), formed
from the fermenting of the wine will not hurt your health, it
does have a gritty taste and may affect your taste of the wine.
Wine has been mentioned in our earliest recorded history. In
Genesis 9:20-21 of the Christian bible, Noah planted vineyards,
drank and got drunk. Ancient Greeks used casks, goatskins, and
amphorae to st