Decant

The act of pouring a wine (generally an older wine) off any SEDIMENT or deposits that may have precipitated out and settled in the bottle. Sometimes the term is used to describe the action of pouring a young wine into a decanter or carafe to mix it with oxygen and open it up, but this is more correctly called AERATION.

Egg whites have long been used in winemaking as a fining agent. In many parts of Europe, the yolks left behind would then be:

A. Given to a local convent

B. Scattered in the vineyard as fertilizer

C. Given to local schools to be used for egg dishes for children

D. Used by the winery for lubricating winemaking equipment

Historically, convents located in wine regions often developed signature desserts and breads based on egg yolks. The nuns would then sell these food items as a source of income for the convent.

28.4 Million

In addition to 10 years in prison, amount (in US dollars) convicted felon Rudy Kurniawan must pay to his victims as restitution for multiple instances of counterfeiting wine.

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