Decanting There are two main reasons for decanting wine. The first is to remove any sediment that has formed during the ageing process. The second is to aerate a young wine to hopefully soften up some of its rough edges, making it taste smoother and smell more aromatic. To aerate a young wine, simply pour the bottle into a decanter, not worrying if it splashes in and gets plenty of air. To remove sediment, a bottle should first sit upright for around 24 hours to let any sediment gently settle to the bottom. Carefully open the bottle without disturbing the sediment. Pour the wine slowly and steadily into the decanter, watching the shoulder of the bottle and stopping when you see sediment appearing or when the wine looks cloudy. Old corks can often crumble in which case you can use a filter to catch any pieces of cork. A candle or flashlight shining on the shoulder of the bottle makes it easier to see the sediment. A general rule is that the older and more delicate the wine, the shorter the time should be between decanting and serving as older wines can lose their freshness quickly. Left Bank or Right Bank? Bordeaux is situated around the Gironde estuary and its two rivers the Dordogne and Garonne. The area west of the Gironde and Garonne is known as the Left Bank while the Right Bank is the name used for the vineyards located on the north and east side of Gironde and the Dordogne. In between the two rivers is the Entre-Deux-Mers appellation. The Left Bank is where Cabernet Sauvignon is usually the dominant variety in the red blends and is the home of the famous appellations of the Médoc such as St‑Estèphe, Pauillac, St‑Julien and Margaux as well as those further south – Pessac‑Léognan and Graves. The Right Bank châteaux are generally smaller and the climate and soils are more suited to Merlot and Cabernet Franc rather than Cabernet Sauvignon. The famous appellations of the Right Bank are St‑Émilion and Pomerol. Rhys Pender MW
2019 BORDEAUX
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