Got Somme : Master Sommelier's Wine Podcast · SESSION in PROGRESS

Master (Sommelier) Class in DECANTING!

·24 min·2 clips

Carlos Santos lights a candle in the studio to demonstrate decanting wine across different budgets.

This episode is a masterclass on decanting wine, hosted by the team from the GotSomme podcast. They aim to answer common listener questions about the how and why of decanting. Master Sommelier Carlos Santos is a key guide, having literally lit a candle in the studio for the demonstration. The hosts explore different decanting methods and vessels suitable for a wide range of budgets. They promise to share a story about an improvised decanting situation during a trip to Tasmania. Carlos begins by defining decanting as transferring wine from its bottle to a decanter. He states the primary purposes are to aerate the wine and to separate sediment from older bottles. The episode examines how decanting can benefit a wine's aroma and taste by introducing oxygen. A specific bottle of wine, purchased by Carlos from a store that morning, is used for practical demonstration. The hosts compare the experience of tasting the wine directly from the bottle versus after decanting. They discuss the visual cues, like color and viscosity, that might indicate a wine would benefit from decanting. The episode also covers the technical aspects of how to pour wine to minimize sediment disturbance. A key insight is the assertion that you can decant wine into virtually any clean vessel, not just traditional decanters. The Tasmanian story hints at a creative, non-traditional solution used in a pinch when no proper decanter was available. Carlos provides specific guidance on how long to decant different styles of wine, from young reds to aged vintages. The candle lit in the studio is practically used to help see the sediment in the neck of the bottle during pouring. The episode challenges the notion that only expensive or old wines require decanting, suggesting broader applications. A surprising claim is that decanting can sometimes soften harsh tannins in younger wines more quickly than bottle aging. The tone is highly conversational, educational, and filled with lighthearted banter between the hosts. The style is demonstrative and practical, using a real bottle of wine for hands-on instruction. Wine novices seeking clear, actionable advice on a fundamental technique would love this episode. Listeners purely interested in wine reviews or storytelling without technical instruction might skip it.

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