Something different.
As a wine ages, sediment begins to accumulate in the bottle as tannins, color pigments, and other organic compounds fall out of solution. This sediment can diminish the experience of drinking a wine by altering its taste, smell, texture, and appearance.
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In some cases, aged wines are decanted “off of the sediment” by pouring the wine into a decanter over a light source, like a candle, while being careful to leave as much sediment behind in the bottle as possible. While this method can work decently well when performed by a professional like a sommelier in a restaurant, it has several shortcomings:
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- It still requires pouring the wine through the neck of the bottle which can be covered in gunk and cork bits.
- Tipping the bottle to pour disturbs the sediment and allows it to mix back into solution.
- The pouring agitates and aerates the wine which may not be desirable for older, more delicate wines that do not benefit from additional exposure to oxygen.
- It requires a high degree of precision, skill, constant attention, and even luck.
This is the same wine.
Behold: two 1 oz pours of wine from the same bottle, a 2006 Patricia Green Pinot Noir from Oregon's Willamette Valley. The Jory was used to decant the wine shown on the left and the sediment remaining in the bottle is shown on the right.