Wine Asylum

The Wine Asylum, the leading Internet destination devoted to the enjoyment of wine.

Use this form to submit comments directly to the Asylum moderators for this forum. We're particularly interested in truly outstanding posts that might be added to our FAQs.
You may also use this form to provide feedback or to call attention to messages that may be in violation of our content rules.

You must login to use this feature.

Inmate Login

By default, logging in will set a session cookie that disappears when you close your browser. Clicking on the 'Remember my Moniker & Password' below will cause a permanent 'Login Cookie' to be set.

Moniker/Username: The Name that you picked or by default, your email. Forgot Moniker?	Examples "Rapper", "Bob W", "joe@aol.com".
Password:	Forgot Password?
	Remember my Moniker & Password ( What's this?)

If you don't have an Asylum Account, you can create one by clicking Here.

Our privacy policy can be reviewed by clicking Here.

Inmate Comments

From:
Your Email:
Subject:

Message Comments

Original Message

Re: Decantering Wine

Posted by Brom on November 8, 2004 at 13:55:52:
Just the evening.
The damge/degradation wine suffers after opening primarily comes from oxidation. The secondary purpose of decanting (after separating clean wine from sediment) is to aerate, that is oxygenate, the wine.
Once in the decanter much greater surface area of the wine is exposed to the air.
I don't like wines the next day anyway, but left in a decanter they lose even more.
Best idea - drink your best wines in one sitting.