Question about decanters

I have found that sometimes when I pour a young wine even into a simple pyrex bowl, it does its job. So does vigorously shaking a partially filled bottle a few times. But in some company that may seem a little lowbrow . What should I look for when buying a decanter? Thanks
-Shaji

I wouldn't recommend shaking if the wine contains sediment. Some cheap wines are actually bottled in wide mouthed carafes, with pry-off lids. These actually work well. I have an expensive decanter, but have only used it a few times.

For Christmas I bought a very nice clear glass decanter with a very large diameter bottom from pier 1 for $18. It is very classy looking and not that expensive. I have one similar to it and it works very well with LOTS of surface area and a good pouring spout in the narrow neck.

I like these things. Easier to clean.

I have several- some are better than others for different functions. If just decanting an older wine for sediment, I don't worry too much re surface area- smaller is actually better. The Paul Masson type carafes Howie mentions work fine. Obviously if goal is more aeration you want more surface area. I have a few, but I'll say the one I use the least is the captains' s decanter that weighs a ton. At a crowded table ease of pouring makes a lighter decanter nice.

Howie,
I have seen some with stainless steel mesh to remove the sediment (the Rabbit Metrokane for example)

Jim,
If the only thing that makes a decanter efficient is the surface area it provides, I guess a Baccarat crystal would do as well as anything else. Pier1 does have some good looking ones. Thanks

Dave,
I never thought about the convenient-to-clean factor!

...some are better than others for different functions...

Indeed, I do recollect a posting on this forum a while ago about a specific decanter for port wines..

I have heard it said (and I find it easy to believe) that the surface area of the wine in the decanter makes little difference - by the time the wine has splashed around a bit by being poured it has disolved plenty of oxygen anyway. And if you want to get more oxygen in, you will do a lot better by shaking the wine in the decanter.

Steve,
Most of the wine I drink (with dinner etc) is served right out of the bottle. However, some younger wines seem to evolve in the glass over time that I am lead to wonder if persuasion is needed. Is there any such thing as too much aeration?
-Shaji

Dave,
I never thought about the convenient-to-clean factor!

If you are worried about the easy to clean factor, try a Pyrex measuring bowl. That is what I use for a decanter and it takes every bit of 10-13 seconds to clean. I pour back into the bottle before serving, rinsing the bottle out if sediment is present.

Dave,
I never thought about the convenient-to-clean factor!

If you are worried about the easy to clean factor, try a Pyrex measuring bowl. That is what I use for a decanter and it takes every bit of 10-13 seconds to clean. I pour back into the bottle before serving, rinsing the bottle out if sediment is present.

Yes, that's a good one, especially when you're pouring for people who are actually interested in seeing the bottle.