Glossary of Terms


Refers to the act of exposing the wine to air, usually by swirling it in the glass or using a dedicated aerator device. This process allows the wine to interact with oxygen, which in turn helps to soften its flavors and release its aromatic compounds.


Involves transferring the wine from its original bottle to a decanter, a vessel with a wide base and a long neck. The main purpose of decanting is to separate the wine from any sediment that may have formed over time, especially in older wines. Sediment consists of solid particles, such as grape skins or tannins, that precipitate as a wine ages. By gently pouring the wine into a decanter, leaving the sediment behind, the drinker ensures a clear and visually appealing presentation.

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