Decanting a bottle of wine

The task: Decanting a bottle of wine

The pro: Thomas Combescot, wine director at Adour Alain Ducasse at the St. Regis New York (2 E 55th St at Fifth Ave, 212-710-2277)

Illustration: Atsuhiro Saisho

Step 1
Wine should be stored on its side to keep the cork moist. When retrieving a bottle for decanting, maintain the horizontal position and handle it gently so that the sediment isn’t stirred up.

Illustration: Atsuhiro Saisho

Step 2
Place the bottle on a wine cradle or a rolled-up towel. Brace it with one hand and, using a wine key, carefully remove the foil. Now remove the cork, turning only the screw to avoid disturbing the sediment.

Illustration: Atsuhiro Saisho

Step 3
Taste the wine to check for flaws. Rinse the decanter with a splash of the wine (you can also use a less expensive one). Discard. Note: Use a narrow vessel, which reduces the wine’s exposure to air.

Illustration: Atsuhiro Saisho

Step 4
Hold the bottle—being careful not to shake the dregs—over a candle or other light source, and gently pour the wine into the decanter, which should be held at a 45-degree angle. Allow the liquid to slide down the side. Watch through the bottle: When the sediment approaches the neck, stop pouring.

Illustration: Atsuhiro Saisho

Tip
Wines in straight-sided (bordeaux) bottles usually need to be decanted; wines in sloped (burgundy) bottles don’t. Decant a wine just before serving.