I am fine with some sediment in the wine so usually just pour from the bottle and the last glass has to be slowly twirled to remove the sediment. Very little is left in the bottle.
+1
And with the Durand, I rarely have the crumbly cork issue. I am reluctant to drive an older red on the same day it’s opened – even if it’s just across town to a friend’s or a restaurant. If I don’t have time to double decant, I usually stick with younger bottles.
But I often leave an ounce or two behind on wines with lots of sediment, even if the cork came out perfectly.
No , on the paper coffee filters in wine nor coffee. In my experience paper filters do strip the liquids of some flavors.I regularly use a stainless funnel & stainless mesh filter.
Exception to that would be for ports/broken corks.
So why the difference for Ports?
Because of the normally excessive sediment.
Some of my favorite moments with wine have involved a decanter, a candle (or good incandescent light) and an old bottle that has been properly stood up, or a racked bottle gently carried on the proper angle, and seeing the wine’s color through the old glass illuminated by the light, then catching the aroma of the wine as it pours and then catching the sediment on the shoulders of the bottle and maintaining the angle so the wine keeps pouring gently as the sediment stays caught on the glass.
I love serving old wines. For me, it’s got a little bit of a religious ritual feel.
I bet you wouldn’t really notice the “dilution” from a small amount of moisture left on the filter, particularly if you let it drain for a minute or two as you suggest.
As for colloids, google says that typical coffee filters have pore size around 20 microns, which should be much larger than any molecular component in a wine (and much larger than any cross flow filter). Just saying I doubt that a coffee filter could impact any wine chemistry, apart from imparting some taste from residual paper or chemicals in the filter itself.
While the individual particles of a wine may be smaller than the weave in the filter, there could be some binding of aromatic and/or gustatory molecules by the filter, which would affect the nose/palate of the wine, but not affect water.
I agree about the pore size…I was thinking more of ‘adsorption’, of some colloids sticking/binding to the surface of the filter. A ‘lot’ of what’s filtered out of wine, when using depth filtration (disk units), work this way cuz it’s effective and very low impact (for coarser filtration). Coffee filters probably won’t do much of this, but there might be some. Anything that can be done to remove solids from coffee is a benefit imo tho, cuz the solids really interfere with the taste of the coffee (depending on what you’re looking for in a cup of course).
It really comes down to imparted tastes, which these days are extremely minimal. There won’t be anything on the filters, decent or better filters anyways, that would affect the chemistry, esp the acids, of the coffee.
I don’t filter unless there’s a significant amount of wine left when I start to see sediment in the neck during decanting over a light. Then the last part gets filtered into a separate glass. Happens often with Port, rarely with other wines.
On another note, has anyone ever had a batch of corked coffee filters? Happened to me once.
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This and this.
A recent exception have been on some mid-aged Renaissance Cabs, vintage 94-2001, that I have opened over the last several months. I have never seen bottles with such terrible, crumbling corks (6 of 7 bottles so far), or a Cab that threw so much sediment, like large chunks of it. I ended up using a clean metal strainer. Worked fine.
Lots of other corked things like wine cartons, tap water. I had to throw out a pack of Chemex filters that were contaminated with the stench of flavored coffees. The store smells of flavored coffees which I find to have a very bad chemical taste.
My sink has a diameter far in excess of anything I put in it, yet things with smaller diameters can clog it.
Remember, with any filter, after you ‘cover’ the top layer, you are then using whatever stuck to the filter to filter…things can start sticking together.
These filters are not examples of pores of a certain size allowing everything smaller than the pore size to fit through.
Anton, that’s true, until you move the larger particles aside, then things start flowing again. Sure, if you pour a bunch of sediment in and just let it sit there, some other things might get trapped (though I still contend anything of molecular size is still going to get through). But most people would stir up any collected sediment to get the flow going again (the equivalent of unclogging your sink).
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The one time I tried an unbleached coffee filter it had an overwhelming paper taste that everyone at the table could detect. Ruined a bottle of aged barolo that way.
No coffee filters for me after that.
I go with the stand upright for days to weeks and pour carefully with a light source over white background method.
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Has anyone tried a gold metal foil coffee filter for wine? There should be little or no chemical interaction with the gold as it is a highly non-reactive metal and none of the leftover compounds found in paper whether bleached or not.
We have one for our coffee and it works great for that but I’d need to get another one to use only for wine as even with repeated washings the foil retains some of the oils from coffee.
I let wine stand - the older the bottle the longer the stand - and then pour carefully and don’t mind a bit of sediment in the last glass if it is a great tasting bottle of wine, I just “drink around the sediment” by carefully swirling the last bit around to leave the sediment on the opposite side of the glass from the wine.
So, next question for the thread is: Do you stir your wine as you filter it?
I bet people don’t do that much.
Well, I’ve only tried to filter wine once or twice in all the bottles I’ve opened (I think where corks have crumbled, leaving a wine full of cork particles). But in cooking, when I filter something like stock, the solids gradually build up and have to be pushed to the side to open up the filter. If there is a lot of fine sediment, I would guess that will clog up the filter and need to be pushed aside.
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If you drink real coffee you do not use paper to filter. You use steel
Paper would ruin the coffee. And certainly a great wine
Still, there’s going to be a certain amount of stuff that could get pushed through a filter, but is left at the end due to nothing left to push it through. Essentially the same amount left behind, regardless of 750ml or 50ml being poured through the filter.
Btw, with some of my kitchen concoctions that I’ve run through a coffee filter, notably heat macerated fruit, enough solids get into the filter and clog it up that no amount of stirring works, and leaving it to drip through overnight won’t, either. You have to actually change filters several times.