Decanting

Sometimes, inside of bottles filled with older, extract-rich red wine one finds a dark red brownish deposit, called depot. It does not mean that the wine has a default, it only is a natural reaction for aged wine. When pouring the wine, the deposit is moved around, mixing with the wine. Even though it has no flavour, it can be a rather unpleasant feeling when drinking it. This can be avoided by decanting the wine. The wine is poured into a decanter and then slowly poured into the glass. While pouring, the wine can be separated from the deposit. This procedure is called decanting. Sometimes particularly valuable red wines are decanted even if they have no depot, because the contact with the oxygen of the air makes the bouquet unfold better.