Define these decanting terms

Decant
Double decant
Splash decant
“Auduoze”

Am I missing any? I see these terms everywhere but am not sure everyone uses them the same way. What do they mean to you?

To me:
Decant - pour the wine in the decanter and let it sit so it gets some air
Double decant - don’t know
Splash decant - don’t know
“Auduoze” - take the cork out

To my understanding, you’re right on the decant and “Auduoze” definitions.

Double decant - pour wine into decanter, and then pour back into bottle. Can be used to just strain sediment from an old bottle, or to expose an entire bottle to air before taking it to a BYO restaurant.

Splash decant - swirl wine in the decanter for aggressive aeration, usually for young wines.

Decant- Pour wine into the decanter and leave there for air and/or sediment purposes
Double decant- Pour wine into the decanter and leave there for air and/or sediment purposes and then back into the bottle.
Splash decant- Take the bottle and turn it completely upside down into the decanter so the wine “splashes” its way into the decanter
Auduoze- Open a wine and recork it.

Y’all forgot one…WetRock it. Pull cork, down bottle with no decant or stemware.

The Audouze method is fairly simple and is designed for old wines:

Open a bottle 4-5 hours before serving. Smell it - if it the nose is good and the wine is lively, recork immediately with a neutral cork, inserting the cork just a few millimeters into the bottle…

Otherwise, just let the bottle breathe undisturbed until serving.

http://www.academiedesvinsanciens.org/archives/756-The-slow-oxygenation-method-for-opening-old-wines.html" onclick="window.open(this.href);return false;.

I do a modified Audouzed in that I pour a small pour, just a few sips to bring the ullage right below the neck, thereby increasing the size of the area of aeration. Then again, I’m never drinking wines from the 1870s.

Aren’t you the guy who wrote that anything older than 1996 is necrophilia?

More or less. For certain burgs I will bend the rules and go back maybe to the late 80s.

Yes.

I wish I was the first guy to think to take the cork out - so we could call it Langing the bottle rather than Auduoze! Haha, just kidding, I just think that’s funny

Personally I think its stupid…(not you of course but “branding” the concept of removing the cork and letting it sit there)

In defense of Francois - I have heard him say that he thinks its weird to have it named for him as well

Funny how these boards can give birth to terms that doesn’t travel beyond their “borders” and yet so many members know their meaning.

I wondered what the heck Audouze meant. I guess I thought it was something a bit more exotic.

But I instantly know what it means to WIML an offer or DRAB a bottle.

Audouze Method - Source decrepit “obscure” bottles; “invite” friends/fellow wine lovers to dinner featuring said bottles; rhapsodize romantically about said bottles and how life-changing and magnificent the juice inside is; proceed to charge an arm and a leg to said friends/fellow wine lovers at the end of said dinners; post said romantically rhapsodic notes on wine board followed by a nonsensical rating system of PIME, PUME PAME; watch the fireworks ensue between the romantics that go ga-ga over said bottles and the cynics who think it’s all a big hand job courtesy of M.Audouze.
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Too funny, Randy… I knew all three… I guess I need to work a bit more…

Also, no WIML on Match… just trying to get the new office fax machine to send something for a change…

I explained this once in this way and got hammered from people. I am not sure why describing it is a straightforward manner pissed so many off, but it does. Perhaps because some of the people who breathlessly talk about it completely misunderstand it.

You apparently do this as a rescue method for ancient wines, which are highly likely to have off aromas. it is not a method per se. It should more precisely called an ‘algorithm’ than a method, since there is nothing special about the method. I have always let me wines breathe, when needed, in the bottle. No big deal.

A wine gets no more oxygen breathing in the bottle than it does sitting in a decanter. This is shocking to some folks, but pour out half your bottle into a decanter, and leave half in the bottle, and then compare over an evening. Yopu’ll see that I am right, especially if you swirl the wine in your glass before getting the second nose, as I always do (and as most of us do).

Yeah, it’s really cool… I got two orders from you today so I’m charging you twice and doubling up. THANKS!
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Seriously, thanks for not WIML-ing me though perhaps I shouldn’t use that term for my own business because even if WIML WIMLs, Purple didn’t WIML. [blink.gif]

Yeah, it’s really cool… I got two orders from you today so I’m charging you twice and doubling up. THANKS!
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Nice… there are worse things in life!


Back to the topic at hand…

I thought spash decant was for sedement filtering only and it went right back into the bottle vs. double decanting sat in the decanter for a period of time, then it went back into the bottle…

I can see both sides of it…