• Françoise Bedel decanting champagne

    Recently, while visiting Françoise Bedel, she opened a 1999 Comme Autrefois, a rich, densely-flavored wine that had spent 12 years on its lees. Rather than pouring it directly into our glasses, however, she decanted it first.

    Decanting champagne isn't a new idea: a growing number of Champagne producers are embracing it, and I've seen many sommeliers around the world do it as well. I've written about the topic in the past, and I'm not opposed to the practice.

    The reason for decanting a champagne, of course, is to aerate it and allow its full range of aromas to be revealed. This is particularly pertinent in the case of modern wines from avant-garde producers, which are often
    To read more of this post and for full site access, please sign up for an account
    1. RSS Feed