The chemistry of Decanting

[stellata]

Another one of my flights of imagination, so bare with me here!

Is decanting something specific to grape derived wines (and even so mostly red wines too) and most ports? Is there something specific to the chemistry of grape juice that 'requires' decanting to make the best of?

So for example, would i decant a red wine made of...cherries.. or other fruits.

I also enjoy various liquers and whiskeys, and i know that decanting whiskey is an asthetic issue only, but what about a liquer made from grape juice? would it improve with time in a decanter? Would my Drambuie which is a whiskey liquer improve by decanting? ( doubt it! )

[Al B.]

Hmmm. Interesting question and one which had never occurred to me before. Thinking about it, I don't recall ever decanting a white wine to give it air-time. Even when its an old, bottle-matured white that has thrown a sediment, I don't recall having decanted it.

But then I drink so little white wine these days that I don't get much chance to experiment.

If I had to speculate, I would guess that development in the decanter is related to whether or not a wine develops in the bottle. If it does, then I would speculate that it should also be decanted.

Thus a nice, crusty bottle of cherry wine would benefit as much from decanting as a bottle of 15 year old VP.

But then my theory would also mean that you should decant Champagne to enjoy it at its best.....

So, in other words, I don't have a clue.

Alex