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Home > Technical sheet > The MENU "Wine Breather"

The MENU "Wine Breather"

Technical information and Maintenance

Carafe with reversible wine delivered with:

  • Patented device for the oxygenation of the wine
  • Anti-drops Collar for the service
  • Carafe cork

The Carafe is for water and wine, glass machine-washable.

Material: glass, stainless steel, polymer silicone

Advises

Carafe or decanting?

When do we have to decant the wine?
First of all, let us distinguish the oxygenation (carafe) of decanting.
The decanting is the noble act, which consists in separating the deposit of a wine, (that is its solid part), of itself.
The oxygenation (carafe) is simply the act which consists in aerating the wine, in the contact of the air, so that the wine (often young) can fill out, and calme down.
Personally, we prefer not to decant a wine. This act, so noble it is, can distort shock or even kill the wine.

The common idea
Under pretext that the wine is old, it is irreparably necessary to decant it, because there is a deposit. Thus, we decant it...
The error which can cost a fortune.
Let us imagine, a wine, at random, the “Vosne Romanée” from 1969. This wine being old (just a little younger than us!), one need to say no more... We open the bottle, we decant it in the light of the candle, and we let it rest for 10 minutes.

The Problem!
The decanting consists especially for the wine to have to face a very sudden and violent oxygenation.
Now, this wine, so precious, old, remained locked into its flask, 36 years lasting for this one. And God knows that this elixir, so whimsical, needs peace, serenity, and respect.
If you so proceed, by decanting it, its life expectancy (cycle), due to this violent act that is the oxygenation, will become very limited. One half an hour later, there will be only a very few soulsleft, and your souvenirs will be well blurred.

When to decant an old Wine?

An old wine can be settled, and thus bear this act, on the condition, that it is built for it.
That its architecture is very solid, powerful, its rich structure, and it’s still presents tannins, even firm.
So to speak, one very great wine, in one very great vintage wine. The Bordeaux wines, great wines from the “Rhône” valley.
Vintage years of exception, recently 1990, 1989, 1986 and 1982 in France.
Further from us, 1970 matchless or 1961, and also 1945 still in France.

The Oxygenation?

The oxygenation consists only in pouring the wine into a decanter to calme down the wine. We practice it especially for young red or white wines. These wines, are very often still little homogeneous, their elements are a little bit scattered.
These wines need to be calmly shaken, to make them more open and flattering.
To decant allows to calme down the wine, to make it finally more approachable.
Any young wines having a rich, complex skeleton, wines from the South, from very sunny regions, should be oxygenated. This goes also for white wines.


PLEASE OBSERVE!
The “pinot noir” wine, the generic naming (Burgundy, “Hautes Côtes de Nuits”) badly bears the oxygenation. Avoid decanting them.

The alternative

The ideal way for a wine deserving your interest, is to be opened 6 even 12 hours in advance for the most prestigious of them that is brought to room temperature. Let inhale them in your cellar in 13 °, uncorked. By breathing, the wine will win in delicacy, and in elegance. The wine needs time. The surface of aeration, appropriate for the neck remains very limited, all the more when the size of the bottle is big.
Your wine will not faint in a few hours, be reassured.
And you will notice that this infinite patience, respect offered to your bottles, will reward all your efforts.
This slow natural oxygenation offers to the wines a wonderful comfort, which they will thank you for it.

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