Whatever your reasons for decanting a wine, Penfolds recommends a few simple steps to ensure the best result.

Firstly, stand the bottle up for a few hours (or preferably, days) before you open it. This will allow any sediment to settle at the bottom of the bottle.

Open the bottle carefully and slowly decant the wine into a clean jug in a continuous stream, ensuring the sediment is not disturbed.

Penfolds recommends its red wines are double decanted simply rinse the original bottle out with clean water to dispose of all the residual sediment. Once clean, hold the bottle upside down until all the water has completely drained out.

Using a clean funnel carefully refill it from the decanter. This double aeration of the wine w ll also help the wine open up, however with very old wines it is advisable to trickle the wine very carefully and slowly down the sides of the decanter and bottle to minimise splashing and aeration.

Choosing the right wine glass

Wine enthusiasts have many different types of quality wine glassware to choose from. Which brand, style and shape to purchase is a personal decision that will depend upon your wine preference, taste and budget. Most respected glass producers advocate that the shape and size of the wine glass has a direct impact on the perception of the aroma and flavour of a wine.

Many of these producers have created wine glasses to suit different grape varietals and wine styles. For general purpose, Penfolds recommends using a fine, large stemmed glass that allows you to swirl the wine without spillage.

A good quality glass can be an object of beauty in itself, allowing you to admire the colour of the wine while encouraging the bouquet to emerge. 

Storage of wine glasses

Wine glasses stored in most cabinets (especially wooden or antique cupboards) are prone to collecting fine dust, odours and taints, even within a few days. It is always best to wash glasses thoroughly before use. Poorly stored glasses are a common but completely avoidable source of taints in wine.

Smell and taste before you enjoy

The practice of smelling and tasting wine before dinner or at a restaurant is a very practical tradition. It is an opportunity to check the wine is sound and free of fault before serving.

The incidence of cork taint is thankfully on the decline, but it is still possible, particularly in older bottles. Cork taint can give the wine an aroma not unlike damp cardboard, and the wine might smell dull, with muted flavours.

Screwcaps have taken much of the risk out of ordering wine, but even so reductive odours or poor storage (heat) may compromise freshness and enjoyment. Sometimes odours will blow off, but if you are unsure, you should ask your sommelier to check the wine for you.

Advice

You can seek further advice and tips about cellaring at penfolds.com.

Above: Penfolds recommends double decanting its red wines

Opposite, bottom right: A tasting at Penfolds Magill Estate is an unforgettable experience

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