This is how dumping and carafe works

Jug and pour describe the pouring of wine from one bottle into another container.

Draining is primarily about aerating the wine. As a result, complex flavors become more pronounced, tannins become softer, and the wine looks rounder overall.

Draining, on the other hand, aims to separate the sediments from the wine. In everyday language, what is actually meant by a jug is to empty it frequently. Now that we’ve cleared this misunderstanding, let’s see under what circumstances these cheats work.

Which wines are suitable for the carafe?

A pitcher looks great, but pouring it out and then cleaning it up can be a bit cumbersome. Exam is better than study! If the test sip is excellent or tastes like mushrooms, you can safely do without the procedure.

Red wines benefit the most from decantation. Especially young wines that are still somewhat closed and have a high tannin content appear more accessible and fruity thanks to the contact with oxygen. Aglianico, Nebbiolo, Cabernet Sauvignon and Monastrell are typical representatives of this category. It should be drained at least one hour before drinking to soften its tannins.

For light red wines, it is usually sufficient to turn the glass so that the flavors come into their own and do not dissipate. However, pulling the cork and letting the bottle “breathe” won’t work. The surface in contact with the air is so small that there can be almost nothing in the bottle – but it won’t hurt either.

This is how you open the bouquet

To get as much air as possible into the wine, the bottle needs to be poured from high into a wide-bottomed container for proper froth. Pre-chilling the carafe helps ensure that the wine does not get too hot.

If you don’t have a wine jug at home, you can achieve the same ventilation effect with a large jug. You can also get rid of reducing (sulphurous) notes in the same way. Intensive aeration allows the volatile sulfur aromas to evaporate and the good taste to emerge. This applies to white and rosé wines as well as red wines. Unfortunately, this trick no longer helps with a strong bad smell. If the drop still smells like rotten eggs or burnt rubber half an hour after being drained, an alternative should be found.

When should you empty it?

Most wines today are filtered before bottling. The result is a clear liquid. However, some growers avoid this production step. In the case of high-quality crus for long-term bottling, this is avoided so that the aromatic substances are not lost. Even in natural wines that are left as pure as possible, filtration is not standard.

Even filtered wines will precipitate cream tartar and other solids over time. This sandy, bitter tank can significantly reduce the enjoyment of drinking. If you suspect something, slowly set up a bottle and let any particles settle. After that, you can carefully hold the bottom in front of a light source and see if there is anything to spill.

Proceed slowly!

Accurate timing is very important during unloading. Long-ripened wines are very delicate and must be exposed to air shortly before drinking. Otherwise, they threaten to oxidize. Within a few minutes they lose their density and in the worst case become inedible. For this reason, narrow vessels are preferred to convex ones. The container should be shaped so that as little air as possible reaches the surface of the wine. The easiest way to drain is to use a drain funnel or a fine plastic sieve.

It works without these tools with the required precision. For best results, set the bottle upright and let the particles sit for a day or two. In the second step, open the upright bottle and tilt it as gently as possible. Then hold the neck of the bottle over a candle or table lamp. Finally, slowly and carefully let the wine flow into the jug until the grounds appear. Now it’s time to stop the process. The unappetizing rest remains in the bottle. So it’s not that hard to tell someone directly.