© 2024 MICHIGAN PUBLIC
91.7 Ann Arbor/Detroit 104.1 Grand Rapids 91.3 Port Huron 89.7 Lansing 91.1 Flint
Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations

Decanting wine should not be based on price

João André O. Dias/flickr
/
http://michrad.io/1LXrdJM

You go to a fancy restaurant and order a bottle of red wine. The tuxedoed waiter calls over the sommelier who takes the order, brings the bottle, opens and pours it.

Then, you notice there’s a lot more fuss being made at a nearby table. With great ceremony, the sommelier is decanting the wine, and pouring the entire bottle into a glass carafe on the side table.

So, you think, what’s the matter with my wine? Chopped liver?

As Hour Detroit’s chief restaurant critic and wine writer Chris Cook has noticed, decanting wines--and when to do it--seems to be something of a mystery these days.

Stateside is produced daily by a dedicated group of producers and production assistants. Listen daily, on-air, at 3 and 8 p.m., or subscribe to the daily podcast wherever you like to listen.
Related Content