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Not everyone thinks decanting wine is a good idea.  Many winemakers do not believe in decanting wine in the belief that quite often, more harm than good can come from decanting wine. In fact, the famous, Bordeaux, Oenologist, Professor and author, Emile Peynaud believed decanting wine for the purpose of allowing a wine to breathe offered no benefit and could be harmful to the wine. Friends of mine believe the violent introduction of air to a wine, (known as hyper decanting), by the use of a blender is helpful. I do not agree. It disturbs the wine, adding far too much air, in such a short period of time. However, depending on the wine, the action of gently passing the wine from decanter to decanter can help the wine open at a quicker pace.

Bungholes were first used on wooden barrels, and were typically bored by the purchaser of the barrel using a brace and bit . Bungholes can be bored in either head (end) of a barrel or in one of the staves (side). With the bung removed, a tapered faucet can be attached to aid with dispensing. When barrels full of a commodity were shipped, the recipient would often bore new bungholes of the most suitable size and placement rather than remove the existing bung. Wooden barrels manufactured by specialty firms today usually are bored by the maker with suitable bungholes, since the hobbyists who purchase them for the making of beer , wine , and fermented foods often do not have a suitable brace and bit [ citation needed ] .

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