Daniel Yeom hitting it on the head with the opportunities and challenges with Beaujolais these days. There's still a lot of great wine for the money but they are becoming increasingly expensive year after year, which is excellent for those producers that have carved their niche but perhaps alienating some of their dedicated following.
This week: Decanting
Identify 5 reasons for utlilizing this step of service.
1. Because the guest requested it
2. To remove sediment from an older vintage bottle (typically of red wine)
3. To "breath" a bold style wine by oxygenating it
4. To "open up" a younger vintage that may be tight before aerating
5. To "blow off" some off aromas on certain bottles.
Decanting, although debated among some purists, is often a required skill for Somms. Its is utilized to aerate the wine for a guest, to raise the temperature of a wine that has been in a cellar for a length of time, to catch sediment in an aged bottle of wine, or reduce or remove a sulfite odor. Lastly, it's a presentation that creates a personalized experience for the guest and increases interest of other diners