If you have a wine with a strong sulfurous aroma, there are a few steps you can take to help improve the wine’s taste before serving it. Follow these guidelines to properly decant your wine and reduce the sulfurous smell:
1. Choose the Right Decanter
When decanting a wine with a strong sulfurous aroma, it’s important to choose the right decanter. Opt for a decanter with a wide base and a large surface area to expose the wine to more air, which can help dissipate the sulfurous compounds.
2. Pour the Wine Carefully
When pouring the wine into the decanter, do so slowly and carefully. This will help minimize the agitation of the wine, which can release more sulfur compounds into the air.
3. Let the Wine Breathe
After decanting the wine, let it breathe for a period of time to allow the sulfurous aroma to dissipate. The amount of time will vary depending on the intensity of the sulfur smell, but a general rule of thumb is to let the wine breathe for at least 30 minutes to an hour.
4. Swirl the Wine
Swirling the wine in the decanter can help to further aerate it and release any remaining sulfur compounds. Be gentle when swirling to avoid splashing the wine.
5. Use a Wine Aerator
If the wine still has a strong sulfurous aroma after decanting and swirling, consider using a wine aerator. Aerators introduce more oxygen to the wine, which can help to neutralize the sulfur compounds.
6. Serve the Wine
Once you have decanted the wine and allowed it to breathe, it is ready to be served. Pour the wine into clean glasses and enjoy it with your meal or on its own.