Philippines wine lovers enjoying fine vintage wines from wine shops in Manila such as Yats Wine Cellars often debate the merits and even necessity of decanting wine. Here is some information on why decanting is useful and how a wine should be decanted properly.

March 15, 2011
Who actually owns a decanter nowadays? People who live in stately homes, or perhaps the proprietors of antique and curiosity shops? No, not at all. Anyone who wants the best from their wine should own one. Decanting wines is not just for show, and even in this modern age of industrial, fined and filtered wines, some will still benefit from spending some time in a decanter.In times gone by, before so many wines were routinely fined and filtered to a crystal clear state, it was quite common for wines poured from both barrel and bottle to contain a considerable degree of solid matter. In order to avoid bringing an unsightly looking wine to the table, it was quite the norm to decant the wine into a suitably resplendent receptacle. The need for such a receptacle led to the development of the many and varied elegant decanters which are available today.Most wines on the shelves today, however, have no real need for decanting. The winemaking process ensures the wine is thoroughly clarified (even if it may mean stripping the wine of some of its flavour) before it is bottled, by a process of fining (passing egg whites, bentonite clay or other unsavoury substances through the fine to collect solid matter) and mechanical filtration. Although these wines are often best served from the bottle (after all, you’ve paid for the label), many others still benefit from decanting.Wines which have aged in bottle, typically red wines rather than white, will generally throw a sediment by perhaps ten years of age or more. Not only is this sediment displeasing to the eye, it can also be quite unpleasant in the mouth. More than any other wines, these are the ones that deserve decanting. Young wines also benefit from decanting, although the aim is not to take the wine off its sediment (there is rarely any such sediment in young wines), but rather to aerate the wine. The action of decanting itself, and the large surface area in contact with the air in the decanter, alters the wine, softening its youthful bite and encouraging the development of the more complex aromas that normally develop with years in bottle. For this reason even inexpensive wines plucked from the shelves of the local supermarket can benefit from decanting, if a first taste reveals a tannic, grippy, youthful structure. First, take the wine from where it has been stored, hopefully lying on its side in a suitably cool, dark environment. If you suspect a considerable amount of sediment, as may occur with older wines, it’s advisable to stand the bottle upright for a day or so prior to decanting, thus allowing the sediment to fall to the bottom of the bottle. When the time comes to decant the wine, assemble the few things which you will need. These are corkscrew and bottle (obviously), together with a suitable receptacle, which does not have to be anything fancy, a simple carafe such as the one shown here will do, together with a suitable source of light. I use a small candle, as shown here, but a small torch or anything similar will do.Firstly, remove the entire capsule from around the neck of the bottle, using a knife or other implement. It’s important to remove the whole capsule, and not just the top, as you need to have a clear view into the neck of the bottle whilst decanting. This is so that you can observe the wine coming through the neck for sediment. To enhance your view of the wine in the neck, position the light source shining through the neck from behind. Once done, you are ready to pour.Hold the receptacle in one hand and the bottle in the other, and with a smooth and steady action, pour the wine into the decanter. Don’t rush when decanting, rather use a gentle, steady movement, to avoid disturbing the sediment in the wine. Keep the neck of the bottle over the light source, so that you can observe for an arrowhead of sediment moving into the neck of the bottle. This is your cue to stop pouring.If you’ve done it all correctly, this should be the end result. A full carafe or decanter of clear wine, with just half a glass or so of sediment-laden wine remaining. This remaining portion makes a great addition to the gravy, should you be decanting the wine as an accompaniment to a roast dinner. Don’t fret too much if you haven’t achieved a crystal clear pour, as a small amount of very fine sediment is not a great concern – as long as the large, unpalatable pieces have been removed

Source: http://www.thewinedoctor.com/advisory/openservedecanting.shtml

Foodies and wine lovers travel north from Manila to wine and dine at Philippines’ best fine dining restaurant in Pampanga Clark Freeport worth the 60-minutes drive for a memorable evening of good food with vintage wine at Yats Restaurant & Wine Bar

This fine dining restaurant is also famous for its low carbohydrates “low carb” dishes highly recommended for frequent diners who are on a low fat food and favor healthy food. This is a unique restaurant that can help frequent diners maintain a healthy diet and enjoy delicious fine dining cuisine at the same time. Vegetarian dishes are a specialty here also and so are “halal” cuisines also.

Favorites of frequent diners, foodies and wine lovers are steaks, Wagyu, Foie Gras, lobsters, venison, kangaroo loin, osso buco, veal chops, Kurabuto pork, escargots and a good selection of cheeses to enjoy with fine Vintage port and Sauternes. Cuban cigars such as Monte Cristo, Cohiba, Upmann, Partagas, Romeo Julieta and Trinidad are also available in the Magnum Room which is a wine bar and lounge for before and after dinner relaxation. A good selection of Armagnac, Cognac, Single Malt, Vodka and other liquor is served in addition to the wine vintage wines some served by the glass.

Recent opinion survey of frequent travelers heading north towards Subic and Clark Pampanga revealed that the number one most frequently visited fine dining restaurant in Pampanga is Yats Restaurant & Wine Bar located in Clark Philippines.

Inquiries and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

Http://www.YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Angeles City Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For assistance in hotel and resort booking in Clark, Philippines, log on to http://www.HotelClarkPhilippines.com

For assistance in locating a suitable venue for wedding reception, log on to
http://www.PhilippinesWeddingVenue.com