The Riedel Paloma Decanter was inspired by the beautiful white dove, la Paloma in Spanish, this decanter is a veritable masterpiece. The Graceful curves of the Riedel Paloma Decanter span almost two feet in length, a form achieved only by a the beat master glassblower from around the world. Wine is poured into the widest opening in the “tail” of the vessel and poured from the narrower curved neck. A generous, elongated wide base gives wine plenty of room to breathe, ideal for your young tannic reds.

• Wash under warm water; detergent is not necessary.
• Allow to air dry.
• For extra shine, steam over boiling water.
• If desired, carefully polish with a lint free cloth.

Decanting Wines
"I prefer to decant wines, both young and old. It is a sign of respect for old wines and a sign of confidence in young wines.
Decanting old wines, just a few moments before they are served, helps to ensure that the wines' clarity and brilliance are not obscured by any deposit that may have developed over time.
Decanting young wines several hours before they are served gives the wine a chance to bloom and attain a stage of development that normally requires years of aging."   Christian Moueix

Why and how to decant wines:
To decant wine means to transfer it from its bottle to a decanter or carafe before drinking. During storage or aging, wine can develop a solid deposit or sediment at the bottom of the bottle. Decanting is an easy means of separating the sediment from the wine. Decanting also helps the wine breathe, as the greater surface diameter of the decanter lets more oxygen reach the wine than the bottle‘s does. Red wines should be decanted well before serving and allowed to rest at room temperature for up to one hour to allow the wine to fully develop its bouquet.

Wine temperature:
Before decanting and/or serving wine, please store it at appropriate temperature (red wines at 59-63 degrees F, 15°-17° C, white wines at 50-54 degrees F, 10°-12° C). The proper serving temperature enhances the quality of the wine by allowing it to fully develop its characteristic aromas and flavors.