Decanting is an oenological term referring to an operation through which wine is separated from its sediments. It is carried out by transferring the wine from the bottle into a carafe; the wine must be poured very slowly, illuminated by the bright light of a candle in order to be able to observe it transparently and make sure that the sediments do not go down along with the wine. This operation is especially recommended for red wines.
Recipes made in Italy by Italians in Italian. Translated for You with Love