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Do you know the word decantage?
The work transferred to This is another container (It is called the decanter) as for wine) is said.
The purpose to do decantage is roughly divided into two.
First, make air still young and touch by wine with the bitter of tannin and to keep mellow.
The purpose of another is to remove the hutch.
It appears little by little after it is stuffed the bottle though the hutch can be done of course during manufacturing by the one that the element of tannin in wine etc. was made a crystal.
It is evidence that the element is tightly blocked that the hutch comes out, and is seen well in a high-level red wine, too.
The flavor of wine is damaged because there is bitterness though there is no hutch because it cannot drink.
Therefore, the hutch is left and wine in the top is moved to the decanter.
The sommelier does decantage when asking for wine vintage (A long term has ripened) in the restaurant.
The purpose is to put up the bottle suddenly and to make the hutch’s not being made fly up to wine because this is accompanied the side of the bottle by the hutch as for the wine that lays for a long time and is put and has precipitated though wine might be carried while diagonally put to sleep to the basket.
It is because the bottle under is made the fire of the candle easy to expect for the hutch not to be going to enter it through the vicinity of the shoulder of light [shimasuga] and the bottle when the sommelier does decantage.
Moreover, the mood improves by the flame to which the candle waveringly shakes, too.
..decantage.. to make it at home, the bottle for several days back ..opening wine.. is set up and put.
If the hutch sinks in the bottom completely, it is possible to drink even if decantage is not done.
However, it can enjoy the color of the wine that ..starlike.. shines on the inside together by moving it from the wine bottle in which the light blocking effect exists between moves disregarding it to a transparent decanter.

It keeps talking continuously today by how to drink Beaujolais nouveau.
Is the last talk remembered?
It is important, and remember firmly, please before it forgets.
It was Because it was wine to enjoy itself over the Beaujolais nouveau’s new brew, it never lays it down ･･･.
Well, I will talk about decantage necessary for the best temperature because of delicious and wine today.
In general, getting at the normal temperature might be knowing of the red wine.
However, a little cooling when Beaujolais nouveau is said is remarkable and delicious is remarkable.
It is said that that is feeling of coolness only of the new brew or freshness is felt more by me.
And, do you know though it is called decantage [desuga] and to make oxygen generally move wine that has opened stopping to the container of decanter, and touch by them of decantage?
In decantage, there are some purposes.
For instance, in addition, the purpose is to improve it up to the temperature that is appropriate for for drinking, the hutch is removed, and there is purposes such as urges and awaking the oxidation by intention.
Only, there might be a demonstration effect, too.
However, these are all unnecessary for Beaujolais nouveau.
I think only the remembrance of being able to taste not doing more delicious to be a cod though do not do.