Search

The process of pouring a liquid from one container into another in order to allow the liquid to breathe (aerate), to separate any unwanted deposits (sediment) so that it remains in the original container, and to improve flavors by softening the wine or reducing the wine temperature.

A glass or crystal vessel that wine is poured into for optimal aeration and sediment separation before consuming.

A beverage utensil used to aerate and filter liquids, such as wine as it is poured into a decanter. There are a variety of different types available that are made with a wide mouth so the pouring and aerating is easier and more effective as the wine swirls and aerates when it is poured through the funnel.

The tasting of wine with the purpose of analyzing the quality of the wine. The serious wine taster follows strict guidelines in terms of proper equipment (white table cloths, decanters, etc.

Descriptor of wine with an odor of “burnt matches” (sulfur dioxide gas). The aroma will evaporate with airing or decanting of the wine.

Minute, solid particles that develop naturally in wine that has been aged. The sediment is bitter and needs to be removed before serving (see decanting).

When applied to wine, it is the practice of giving wine an opportunity to breathe by opening the bottle and pouring the contents into a glass or or a container in order to expose the wine to volumes of air.

A stylish beverage container that is used for holding both hot and cold liquids. Typically made from materials such as glass, metal or plastic formed into an appealing shape, a Carafe will often hold water, wine, punch, a carbonated beverage, tea, coffee, cocoa, and other similar drinks.