I’m not sure if I’m missing something by not using a wide base decanter. Storage is a bit tight in our kitchen and I don’t have a wine cellar like everyone here on the forum If I feel like I want to aerate I wine I admit I’ll just use a fairly narrow decanter that is more like a carafe. I know a wider base would have more oxygen in contact of the wine, but couldn’t I just use an aerator for a similar effect? or do the double decant method where you pour it back into the bottle.
I agree with Sarah. Plus, they’re a pain to clean up and getting the last of the wine out of them requires that you basically turn them upside down. I don’t like them.
Yeah, I don’t think anyone needs them. Plus, you really don’t want the last part of the bottle which has sat there the longest to be at maximum air exposure. It would make more sense for it to narrow at the bottom and/or have a large punt reduce the surface area of the last few ounces.
Most of the oxygen transfer is from the wine being exposed to air as it’s poured into the decanter anyway. I doubt increased surface exposure with a wider bottom contributes much.
Agree with the other posters. I have three and only use them because I already have them and need to justify the space they consume somehow. Were I to do it again I would go strictly with carafe style (have a couple of those as well), which are easier to store, pour from, and clean.
The Riedel Cabernet decanter is my favorite decanter. I was really disappointed when it didn’t survive our last move. Inexpensive and the perfect size. I need to get a couple more of those.
I’ve been using the Grassl carafe and decanter lately and I like them also.
I have the Riedel Ultra also, and another wide bottom decanter-they are very dusty. Not sure how much wine we spilled with those.
If you ever make the mistake of putting a detergent in a wide-bodied decanter [with a very narrow neck], you’ll never be able to get the soap stains out of the decanter.
And soap stains on glassware will immediately “TCA-ify” any wine which they contact.
The mouth and throat of a decanter must be at least as wide as your fist & forearm in order to be cleaned properly.
[Note that Windex, with “Ammonia D”, works wonders at removing soap stains and neutralizing Chlorine compounds.]
If you like upright glassware, then look for cylindrical laboratory equipment.
Otherwise, just pour the wine in a flat corningware baking dish.
That’ll give it plenty of surface area for oxygenation.
And invest in funnels if you want to pour a wine back into its bottle.
I have two wide bottom decanters, a magnum and a 750 size. I use the magnum more often, even for 750’s. I think it opens up the wine quite a bit. In summer months they rest better on a bag of ice or frozen peas too. I don’t find them hard to clean and it looks cool on our bar shelf. YRMV.
If I feel like I want to aerate I wine I admit I’ll just use a fairly narrow decanter that is more like a carafe. I know a wider base would have more oxygen in contact of the wine, but couldn’t I just use an aerator for a similar effect? or do the double decant method where you pour it back into the bottle.
