{"id":13680,"date":"2012-12-04T00:00:00","date_gmt":"2012-12-03T22:00:00","guid":{"rendered":"https:\/\/blog.invinic.com\/decanting-champagne-the-surprise-effect"},"modified":"2017-10-05T14:44:04","modified_gmt":"2017-10-05T12:44:04","slug":"decanting-champagne-the-surprise-effect","status":"publish","type":"post","link":"https:\/\/blog.invinic.com\/en\/decanting-champagne-the-surprise-effect","title":{"rendered":"Decanting champagne? The surprise effect"},"content":{"rendered":"<p>This practice was started by some sommeliers who tried to increase the sweetness of a &#8220;demi-sec&#8221; <a title=\"Champagne\" href=\"https:\/\/www.invinic.com\/en\/sparkling\/champagne\">champagne<\/a> by reducing bubbling.<br \/>\nParis is still the city where this is most commonly done so, and this approach has spread throughout the world, and for almost all varieties, styles and ages of champagne.<\/p>\n<p>Benefits of decanting champagnes are the reduction of the larger bubbles and a more agressive bubbling. That means that the best champagnes to be decanted are the younger, cheaper and <a title=\"Champagne Non Vintage\" href=\"https:\/\/www.invinic.com\/en\/wine\">non-vintage cuv\u00e9es<\/a>.<br \/>\nBut it is also important to mention that many more expensive and well-known champagnes can benefit from decanting, too.<\/p>\n<p>A pointer from <a title=\"Tom Stevenson\" href=\"http:\/\/en.wikipedia.org\/wiki\/Tom_Stevenson\">Tom Stevenson<\/a>, one of the world references in this field, says that the predominantly oxidized champagnes become more fresh after they are decanted.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This practice was started by some sommeliers who tried to increase the sweetness of a &#8220;demi-sec&#8221; champagne by reducing bubbling. Paris is still the city where this is most commonly done so, and this approach has spread throughout the world, and for almost all varieties, styles and ages of champagne. [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":16720,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[349],"tags":[460],"class_list":["post-13680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-did-you-know","tag-wine-tasting"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Decanting champagne? The surprise effect | Blog INVINIC<\/title>\n<meta name=\"description\" content=\"This practice was started by some sommeliers who tried to increase the sweetness of a &quot;demi-sec&quot; champagne by reducing bubbling. Paris is still the city\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.invinic.com\/decantando-el-champagne-el-efecto-sorpresa\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Decanting champagne? The surprise effect | Blog INVINIC\" \/>\n<meta property=\"og:description\" content=\"This practice was started by some sommeliers who tried to increase the sweetness of a &quot;demi-sec&quot; champagne by reducing bubbling. 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