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Even experts are diametrically opposed to this process, which is optional before enjoying a wine. In principle, there are three different directions: 1. wine must be decanted because it needs to "breathe", i.e. come into contact with oxygen, in order to optimally develop the aromas. 2. decanting has no effect at all according to scientific findings and is therefore of no significance. 3. decanting a wine is even harmful and damages its quality. So what is objectively correct? The only thing that is clear is that even recognised experts have divergent opinions. The famous French oenologist Émile Peynaud (1912-2004), one of the most important wine tasters and scientists in this field, is a clear decanting opponent and said: If it is necessary to decant at all, then it should be done at the latest possible moment, namely immediately before enjoying the wine.

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Thomas Götz

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Thomas Götz
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The world's largest Lexicon of wine terms.

26,382 Keywords · 46,989 Synonyms · 5,323 Translations · 31,716 Pronunciations · 202,680 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon