History of Decantair

10 years ago a Belgian restaurateur became frustrated because he knew that the wines he was serving, freshly opened at the table, did not perform nearly as well as when he had tasted them at the vineyard.

Ordinary decanting helped, but there was something missing when the wine was drunk at the table. Those subtle back notes were not coming out until some time later, and by that time the diners in his restaurant had left. He knew they were not getting the full benefit. And after all, most of us at home open a bottle of wine and then start drinking it, so he felt there was likely to be a wider benefit.

So, he set up a research project with the University of Ghent, and they discovered that for the development of the full taste and bouquet of the wine, each drop needed to fall at least 16cms, separated from the next drop. That was why ordinary decanting, even double decanting, usually fails to bring out the best in the wine. Apart from anything else, decanters have a narrow neck so there is a small surface area of a bottle of wine exposed to the air.

So, DECANT-AIR was designed.