The Auswine Forum

I came across this website today:-

http://the-strange-decanter.blogspot.com

I wouldn't fancy bringing one of these along to a restaurant!

Dunno about the one that looks like mangrove roots, could make the wine taste muddy (and I'm not talking crustaceans). A red from the heart facsimile could go well with black pud.

daz

Not much air getting to it, ok for sediment removal.

dave vino wrote:Not much air getting to it, ok for sediment removal.

With all those branches? And a shimmy shimmy cyclone shake?

daz

I got one of these last week....gave it a spin on the weekend and it is fantastic

The descriptions on the website however are decidedly fruity....

http://www.ovarius.com/PresentationE.htm

DaveB wrote:I got one of these last week....gave it a spin on the weekend and it is fantastic

The descriptions on the website however are decidedly fruity....

http://www.ovarius.com/PresentationE.htm

Pretty sure that is actually a teapot.

The root looking decanter, though tremendously sexy (pun intended), looks ridiculously fragile.

On the other hand, the tea-pot looks dead-set fugly, but i'd imagine extremely functional.

The old lambo vs corolla conundrum...

Nayan wrote:

DaveB wrote:I got one of these last week....gave it a spin on the weekend and it is fantastic

The descriptions on the website however are decidedly fruity....

http://www.ovarius.com/PresentationE.htm

Pretty sure that is actually a teapot.

looking at the photo's I thought it had an opening on the top but it doesn't......you have to hold it upright and decant the wine down into the funnel. Interesting concept....so the decanted wine is trapped inside the decanter and has no chance of oxidising.

Sommeliers I know swear that it is amazing for Champage....would be the biz for older reds that might fall on their arse quickly with too much exposure to air also.

That teapot has some interesting science behind it. I understand kinetic energy but surely that would mean that the best decanter couldn't be better than the original bottle? Remove cork and Audoze it?

As for the 4th dimension, I know some talk about movement being spatial time but I think I prefer Einstein's idea of spacetime with the 4th dimension being time itself.

Lastly we need someone with good knowledge of fluid mechanics but pouring wine down the spout surely would cause more turbulence which would in turn cause more contact with air than say pouring into a duck decanter let alone leaving it in the bottle?

Hmmmm....

cheers

Carl

A clean 1 litre Pyrex jug. All you need (except for a gauze cover if you are in blowfly country).

Easy to decant into, easy to pour from, plenty of surface area, and most important of all EASY TO CLEAN!!!

Cheers

Michael

Michael McNally wrote:A clean 1 litre Pyrex jug. All you need (except for a gauze cover if you are in blowfly country).

Easy to decant into, easy to pour from, plenty of surface area, and most important of all EASY TO CLEAN!!!

Cheers

Michael

I have a very cheap glass water carafe, painted fruits pattern on the exterior and all, that has a squat shape, holds a 750ml bottle of wine comfortably below the quite broad neck so it can easily be swirled. Bought one for a brother who used it to decant his home brews into. The last time I used mine, it was to mix up the litre batches of colonlytely I had to drink before my second colonoscopy in July last year.

daz

The decanter that just keeps on giving, Daz

Michael McNally wrote:A clean 1 litre Pyrex jug. All you need (except for a gauze cover if you are in blowfly country).

Except you need a 2 litre jug for magnums.

Those root decanters just look stupid. Hard to fill, hard to pour from, fragile and impossible to clean.

Wayno wrote:The decanter that just keeps on giving, Daz

Not wrong there Wayno!