It is done to separate the wine from the sediment, which stays at the bottom of the bottle. Modern wines for general table use rarely need decanting, because they are filtered prior to bottling. Vintage wines may certainly show some sediment, and these wines should be decanted. Hold the bottle and decanter up to a light source and slowly pour the wine from the bottle into the decanter. Stop pouring when sediment just starts to flow into the neck of the bottle.
People use weird words to describe wines, like balanced , green , and delicate .
Describing aromas and tastes is difficult in words. Consequently, these perceptions are visualized with things we can compare them with. Color of wine is determined by how long the fermenting juice is kept in contact with the grape skins, since the skins provide the red color of the wine. For blush wines, the juice is kept with the skins for only a short period. A common misconception is that rose wines are made by blending red and white wines together.