Punxsutawney Phil saw his shadow last month, predicting six more weeks of winter...but here at the winery, we've been busily pruning and getting the vines ready after our "not-so-bad winter". We all know that March is a notoriously mercurial month: "in like a lamb and out like a lion," or so the saying goes. But a little weather (or a few leprechauns) won't catch us off guard! 

We've a lot coming up at the winery in the next few months, so be sure to keep your eye out for information on our UPCOMING EVENTS:

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SUMMER ~....and everyone's summer favorites!!!- TGIF Movie Nights!(6/9, 7/7, 8/11, & 8/25).  Movies TBA. We also will have Friday Night Cafe with Pizza, wine tastings & live music (5/26, 6/2, 6/16, 6/23, 7/28, 8/18, 9/1 & 9/8).  We want to make sure your Friday nights are covered, and that you spend them with us @ Basignani Winery! 

Also in this newsletter we're featuring Lynne's Irish Soda Bread and a short article on decanting. Read on for details! 

Cheers, 

The Basignanis

Decanting is the subject of much debate in the wine world. Which wines and when and can you just use an aerator instead? 

Well, here at Basignani our philosophy is really quite simple: we recommend decanting some of our red wines. (We'll leave the discussion of aerators for another newsletter.)

Why decant? Because our unfiltered red wines contain sediment that, when stirred up will affect the wine's clarity, and alter its original bouquet. If you're interested in learning more about sediment in wine and why we don't filter, check out this blog post by our former intern, Kathryn.  

But back to decanting. Say you want to open a bottle of Cabernet Sauvignon. Decant, aerate or just pour it into the glass? We say: decant. Decanting not only helps to broaden the flavor potential of young wines, it also removes sediment from older and unfiltered wines.  

An easy, step-by-step guide to decanting:

1. If you have time or plan your meals a couple days ahead, sit the bottle(s) that you plan to drink, upright for a few hours ahead of time, so the sediment can settle to the bottom.

2. Uncork the bottle.

3. Using a light source (either a candle or a flashlight), light the top of the shoulder (I know the illustration shows the neck, but use the shoulder) of the bottle as you pour the wine slowly into the decanter. Be sure to watch until you see the first line of sediment creep into the neck. You don't have to stop pouring at this point. That line is usually an indicator of a much larger amount of sediment that is on its way. A small amount of sediment in your decanter will not adversely affect your enjoyment of the wine. When you see the aforementioned larger amount of sediment approach the shoulder, you should stop pouring and set the remaining wine aside (it should only be a few ounces). You can later strain this wine into a glass using a cheesecloth if you like.

4. Allow older wines to breathe for a few minutes or so in the decanter. Young wines should be enjoyed immediately. 

If you'd like to learn more, this NY Magazine article about decanting is an interesting and informative read.