About Us

Decanter Wine shop&cafe

Decanter Wine shop & cafe is a modern sanctuary of good wines, subtle, seductive gastronomic experiences and warm, sincere and genuine communication between those who value the synergy and quality of the moment. We opened this place because we want to inspire you to love wine just as much as we do, to make the wines that have a story known, whether they come from big old wineries, that made history, from more recent ones conquering more and more continents, or from small producers who make great wines.

Decanter Wine shop & cafe is about you and your inalienable right to pleasure, so that you enjoy the wine that suits you along with good food that matches your choice. It’s about what we call joi de vivre, in all its brilliance — sometimes decadent, sometimes ephemeral, but always seductive and worthy to be followed. We help you unlock wine mysteries and make hundreds of wines accessible to you in an elegant, yet casual, friendly environment.

We listen to wine carefully, like we do with good music, to extract its emotions, inject feeling into it, decant and share it later, like a liquid diamond, with our dearest guests — that is, with you.

Moreover, we make it easy for you to choose the right wine for all your beautiful moments — whether that’s a birthday, a gift or a promise of a relationship, or a nice evening with people you love.

Here we can offer you attentive assistance, whether you need a personal event coordinator, a food & wine pairing tip, dedicated services or interactive wine events. Our client is our friend — we are ready to listen, understand and offer unforgettable experiences, well designed moments, subtle pleasures, knowledge, emotions. Wines are all about this.

Each brick of this place, which I have carefully preserved, carries the dust of the centuries and wars that have gone by. It breathes history, from the air of sumptuous faces that rattled on the cobblestone of the street in the middle of the 19th century and the whispers of the silk dresses walking, with generous offerings, to the orphanage next door, building is today part of the Zemstvei Museum, or the foul smoke of explosions during the Iasi-Chisinau operation, when dozens of townspeople hid here, saving their lives; then came the scientists who invented new varieties of grapes, as well as other citizens who lived their quotidian lives here, with their hopes and joys, which left their imprint on the energy of the place. We continue to strongly believe that only by respecting the past, learning about it and putting it on the pedestal it deserves, can we make the most of the present and build a brighter future.

What is a decanter?

The decanter is a container of thin glass or crystal, with a narrow, long neck and a wide base, used for decanting wine. In addition to the elegance and style that it gives to any table, the decanter is essential for highlighting the qualities of some wines.

The shapes of the decanters can be both classic and extremely extravagant or even futuristic, some of them even having a sieve to hold the sediment. Others are made of corrugated glass, which helps to better aerate the wine. The narrower ones are used especially for light and fine wines, which do not require much oxygen exposure, and the wider ones at the base allow faster aeration of the heavy wines, matured in French oak barrels.

What are we decanting?

Traditionally, the decantation is recommended especially for red wines, robust, rich in tannins, made traditionally and aged in the barrel. The old wines are also aerated to separate the sediments that may appear not because of flaws in the wine making process, but due to the binding of the coloured pigments of tannin over time, and the formation of solid particles at the bottom.

More recently, voices from the professional world of wines also recommend decanting younger, red and white wines, whose oxygen, in the ventilation process, removes excessive astringency, makes their tannins less abrasive and generously removes the fine surface of the palette and the aromas that accompany them.

However, there are also fervent supporters of the theory that only young wines are aerated, and old, mature, grand cru wines are served without being decanted.

Debates will never cease, there will always be a flow and ebb for one argument or another. More recently, as in any other field, the process of democratisation, liberation from the strains of the classic canon, acceptance of diversity and creation of new rules also marks the culture of wine serving. It is essential that the "adoption" of one's voice comes, logically, after accumulating a sufficient set of knowledge and experiences. We do not improvise before knowing the ranges. But we don't even cling to the gun. We are here to help you, to walk along this Styx that separates the world from light and shadow and to extract pure pleasure from this journey.

Why are we decanting?

In old wines, the main role of decanting is to separate the wine from the sediments that legitimately form at the bottom of the bottle. In this case we handle the glass carefully, so as not to disturb the sacred liquid.

In addition to clearing, the aeration of the wine takes place during the decanting process. While the liquid is easily and carefully poured from the glass into the decanter, it takes up some of the oxygen in the air, which stimulates the bouquet of wine flavours and helps it to open and manifest to the fullest extent.

How do we decant?

If it is an old wine, we return the bottle upright 24 hours before it is consumed. In this way, the sediments will be left at the bottom of the glass and it will be much easier to separate them from the wine. We do not shake the contents, carefully remove the plug, rotating the casket, not the bottle. It is important to have a lit candle at hand, which will allow us to see more clearly the moment when the glass sediments will be ready to invade the other container. We pour the wine slowly but steadily, letting it flow on the interior wall of the decanter, to prevent the strong aeration of the wine, but also to expose it to sufficient air to release and enhance its most aromatic and subtle flavours. We stop when we notice that the sediments have reached the neck of the bottle. Even though sometimes they are not visible as separate particles, the residue can give a darker colour to the wine and a certain opacity. The wine left in the glass can be thrown away or poured into a glass and tasted to observe the difference before and after decanting.

How do we serve?

After the wine is poured into the decanter, it must be allowed to settle for a period, which varies according to the wine's variety, its age and the amount of sediment it contains. But, in rational terms, it takes between 30 and 60 minutes. Left more, the wine risks losing taste entirely. We do not leave the decanter in direct sunlight, nor in a room where there are more than 20 degrees celsius. Finally, the good news: decanted wine should be consumed on the same day.