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1,375 milliliters |.How We Tested Wine Decanters.

To determine which wine decanters performed best, we tested a variety of options using full-bodied red wines (Cabernet Sauvignon, Merlot, Syrah), which typically require some form of decanting.To start, we poured the wine into the decanter being tested, as well as poured a small amount into a glass to taste it pre-decantation..In a separate glass, we tasted the decanted wine numerous times over one hour at 15-minute intervals to see if the wine evolved, noting any discernible differences from the original wine poured directly into the first glass along the way.

Here are a few things we assessed:.We paid attention to how easy each decanter felt to pour a full 750 ml bottle of wine into and noted any features that complicated or simplified this first process.. Aeration:.

Then, we tasted the wine at 15-minute intervals for a full hour and determined how (and if) the wine evolved with time.. Pouring:.

We also paid close attention to any drips or spillage with each tasting and selected decanters that made wine easy to pour in a steady, consistent stream.., some say the lees add more of a yeast or brioche-like character, while others say they impart more of a vinegar taste, similar to kombucha.. IL21 / Getty Images.

“Think about aged Champagnes or sparkling wines,” says Guthrie.“When we age them on the lees in the bottle, we’re getting all of that breakdown of the yeast cells, and those wines are quite often bigger in body.

They have a yeasty character to them.”.These yeast cells are disgorged before the cork is sealed, but that’s not the case for.