The Observer
Published: 23 July, 2008
TIM ATKIN MW got more than he bargained for when visiting the Hunter Valley a few years ago. When his glass of Shiraz was full of sediment, the man at the counter told him: Jeez, I'm sorry mate. That wine's been throwing a deposit recently. I usually run it through my wife's pantihose before we serve it.' Atkin says most red wines benefit from decanting, particularly those made with reductive' varieties like Syrah and Grenache, and that it is akin to opening a window in a stuffy room'.
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