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March 25, 2012

Escargot Decanter

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From Riedel: "The function of the Escargot decanter is based on the double aeration effect. First aeration takes place when the wine is poured out of the bottle into the Escargot decanter, exposing the contents of the bottle to oxygen. Lift the decanter from horizontal to a vertical position to fill the decanter. The second contact with oxygen is triggered when wine is poured out of the Escargot decanter into a glass. When pouring, hold the decanter by the oval indent for conveyance. The decanter construction forces fresh air though the already decanted wine a second time to fill the air space in the decanter. This second aeration process creates a bubbling gurgle when the air is forced though the neck of the Escargot decanter."

Etana1

5.9"H; 49 oz. capacity.

$165.99.

March 25, 2012 at 11:01 AM | Permalink


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Comments

http://modernistcuisine.com/2012/02/maxime-demonstrates-hyperdecantation/

Pour into simple decanter and serve.

Only for those who actually want to enjoy their wine's flavor.

Posted by: 6.02*10^23 | Mar 25, 2012 1:22:14 PM

Same here, horizontal decanters always look like urinals/bedpans to me regardless of the style and crystal content of the glass.

Posted by: Patti MacGillivray | Mar 25, 2012 11:35:18 AM

Doubles as a bedpan...

Posted by: jim` | Mar 25, 2012 11:17:55 AM

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