Decanter for wine from Eva Solo, to serve your guests in style. Serving wine in a decanter, depending on its quality, type, and aging, will enhance its flavor and release its natural aromas, while simultaneously removing sediments that are formed during its long stay in the bottle. The "decanting" of a wine - as the process is called - requires attention both in terms of the type of decanter and the time.
For full-bodied red wines (Cabernet Sauvignon, Petite Syrah, Mavrotragano, Tannat, Monastrell, Tempranillo, etc.), use a decanter with a wide base, for medium-bodied red wines (Merlot, Sangiovese, Barbera, Dolcetto, etc.) a medium-sized decanter is suitable, for light-bodied red wines (Agioritiko, Pinot Noir, Beaujolais), a small to medium-sized decanter that you have chilled by simple refrigeration is recommended, and for white and rosé wines, decanting is not necessary, but you can use a small chilled decanter.