Beverage Specialist Certificate Practice Test

The term that describes the process of gently pouring wine from a decanter into a glass is decanting. This process involves transferring wine from its original bottle into a decanter, which is designed to allow the wine to breathe, minimizing any sediment that may have settled in the bottle. Decanting enhances the wine's aroma and flavor by exposing it to air, which can release its full potential, especially for older wines or those with a significant amount of sediment. Pouring carefully into a glass is crucial to prevent disturbance of the sediment, ensuring that the wine served is clear and of the highest quality.

Other terms, while related to wine, refer to different processes. Aerating typically involves exposing wine to oxygen to enhance its flavor but does not specifically refer to the act of pouring from a decanter. Infusing relates to the process of flavoring spirits or beverages with herbs, fruits, or spices, and resting describes allowing wine to sit undisturbed for a time, often to help it develop further in the bottle before consuming. Hence, decanting is the most accurate description of the process in question.