Another wine world myth is that Burgundy reds don't need decanting. Master Sommelier Matt Wilkins, writing in the June 9 Wine & Spirits Sommelier Newsletter, has finally set the record straight:

"Now of course if it's ready to drink, or it's delicate, young or old, then don't do it, as the correct range of burgundy-shaped glassware from companies like Riedel or Spiegelau is sufficient to illuminate those subtle qualities lurking below, and accentuate them at a steady rate. Sometimes the Burgundy you're drinking or serving is somewhat too cool from the cellar, or teasingly closed on the nose and restrained on the palate and demands more attention than a specific glass can give to exercise those underlying aromas and flavours from fully expressing themselves within the time frame available. If this is the case, then get the wine in a decanter and help it out -- stop resisting logic."

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