The wine world is very complex, and often things are unclear. So also with the difference between decanting and recasting. Do you know what are the differences? Do not worry! We help you with these and other questions so that you can become an expert.
In some older wines we may find precipitates, since the dyes crystallize and fall down, or that they hardly have a smell, and one may assume that the wine is in a bad condition.
Why do these "precipitates" occur? These are caused by filtrations, the more filtrations, the lower the possibility that the wine contains
solids. The low odor is normal for wines with a long aging. One could say that while the wine is in the bottle, it is in a resting or sleeping
state. The longer this period is, the longer the wine needs to wake up again.
The wine expert recognizes the symptoms when he opens the bottle, and decides when the wine is decanted and/or should be recast.
You decant if the wine contains precipitates, and you want to outsource those, thus the organoleptic sensations are not affected. A high content
of polyphenols suppresses the taste of the drink. If when opening the wine nearly no notes are perceived, the content should be recasted, so
the wine wakes up and can be expressive. Otherwise, it may take hours or even days, until it reaches its organoleptic climax.
It may also happen that the wine has precipitates and needs some time to open up. In this case, whether we decant or recast, some wine should be left in the bottle, so that the precipitates do not enter the settling vessel.