lead in advance

Should lead in advance?

The answer is yes. Open a bottle in advance is used to escape unwanted odors (sulfur, volatile acidity). This is primarily used to oxygenate the wine aeration relaxes as a red-white (except the red with lots of new and oak tannins, as the Californian cabernets).

Simply lead is not used much since the surface aeration is tiny: the size of the neck. For the wine against a little fresh air if you pour a glass first.

Do not decant an old wine:

We should not necessarily leave an old aerated wine, decant it may lose its bouquet. After ten years, a wine continues to lose the structure. It should be handled with caution. Choose a quiet time to enjoy it: certainly not the end of a feast.

Finally a wine whose structure is faded so fragile that it may not support anything other than the direct payment of the bottle in a small glass. The day before, take the bottle gently in a cupboard in the kitchen or living room, let the vertical. Lead early in the twenty minutes before serving.

Carafe?

Many wines have a passage in a decanter.
Lead before arrival of tasters and pour yourself a glass bottom to decide on the action. This sampling also allows you to check if the wine is too old or stubbed.
If the dress is advanced (orange flare) and the small nose, the wine is too old: not a carafe. If the dress is sustained, low odor, the wine is young. It may be worth in the past carafe.

To do this, you attach a carafe, a large pitcher or a jug of water. Rinse well.
The temperature of the wine must be the conservation to avoid unwanted chemical reaction.
Do carafe into a glass and then taste it.

If the taste has improved, the wine requires oxygen, pay what you intend to drink.
The less you leave to rest, plus the aromas are preserved, for against, if you shake the decanter or transfer the wine several times, he eased accordingly.

Carafe makes it difficult to maintain the wine at the proper temperature. This is one reason why we must prepare well to the temperature of the wine.