Decanting
In order for Moyse Wines to deliver their true potential, it is important to follow a few simple measures. This information will help with the serving of your wine.
At Moyse Wines we use screw-cap bottle closures, which have the advantage of not having the bother of using a corkscrew and the bottles are easy to re-seal.
We recommend decanting before serving. It is advisable to transfer the bottle to a decanting cradle, or to stand the bottle for several hours prior to decanting. This will allow the sediment to settle at the bottom of the bottle. The primary purpose of decanting is to separate the wine from sediment that develops in the bottle over time as a wine matures. However, even very young wines without sediment benefit from decanting as the process allows oxygen to come into contact with the wine. This oxygen contact ‘opens’ the wine up allowing it to show at its best.
In a well-lit area, unscrew the cap and pour the wine carefully and steadily into a clean decanter, the wine should appear quite clear until you reach the point when sediment starts to trickle through. At this stage stop pouring.