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ThirtyFifty - Hens

Decanters with Matt Knight of Riedel

This show was published 23 November 2012


Decanters are clearly becoming much more popular these days, with demand for top quality Riedel decanters increasing hugely around the world in recent years. Most Riedel decanters are hand blown and the top end range are beautifully designed and free blown with no mould to guide the glass blower, so that each decanter is unique. Not surprisingly, Riedel recommend decanting all wines - whites, reds, port, dessert wines and even Champagne - although about 15% of bubbles are lost but you get much more flavour especially from vintage styles. But why decant? Most importantly its to aerate the wine (improving the flavour) as well as remove any sediment. By softening the tannins the fruit flavours become more pronounced. Decanting also provides a bit of theatre at a dinner party, especially with unusual designs such as the Riedel Mamba or the Escargot. Chris and Matt decant a red and a white to see how decanting the wines affects the flavours. We also find out about how important the shape of the decanter is to changing the wine's flavours, as well as some of the practicalities of serving wines from decanters. Cleaning decanters can be a problem and we discuss how to get rid of those caked on red wine when you forget to clean it straight away.


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The UK Wine Show is sponsored by ThirtyFifty. Our team of wine tasters are busy entertaining and educating UK consumers to help them get the most out of wine.


The music used for the UK Wine Show is Griffes de Jingle 1 by Marcel de la Jartèle and Silence by Etoile Noire.

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