In this September 15 column in the Niagara Dailies, NC’s Kristina Inman, professor of food and beverage in the School of Hospitality, Tourism and Sport, writes about the benefits of decanting wine and provides four main reasons: to accelerate the age of a wine, to increase a wine’s temperature, to separate the sediment from the wine and for showmanship.
Niagara Dailies: Decanting Niagara: Wine decanting for all ages – it’s all about oxygen
