New bottle could spell end of decanting

The problem of keeping sediment out of a glass of wine may have been solved by a Spanish chef, who has helped design a new bottle that traps the offending particles in the base.

Developed jointly by Martin Berasategui, the three Michelin-starred chef of his eponymous restaurant near San Sebastian, and packaging company Estalpackaging, the new design recently picked up an “Oscar de l’emballage” in Paris.

However, Berasategui also claimed that the new design would do away with the tradition of decanting.

By pinching the bottle close to its base, Berasategui’s design forms a chamber in which the dregs can collect and, more importantly, remain when the bottle is poured.

Furthermore, the odd shape means that the bottle itself becomes a decanter due to a vacuum effect that is created when wine is poured.

The Guardian has reported that several wineries that have stopped using isinglass and other filtration methods, including Adegas Moure in north western Spain, have already begun using the bottle.

José Manuel Moure was quoted as saying it would allow his winery to “treat the wine in a more natural fashion, with less intervention”.

Rupert Millar, 06.01.2011