{"title":"Decanters","description":"\u003cp\u003e\u003cstrong\u003eDecanters\u003c\/strong\u003e for professional restaurants are essential tools of enological mise en place: they allow you to aerate structured red wines, separate sediment from aged wines and showcase each label at its best when served in the dining room. In this category, Fontana Hotellerie offers a selection of decanters designed for the foodservice sector, from the restaurant dining room to the wine bar, with shapes and volumes suitable for every service need.\u003c\/p\u003e\u003ch2\u003eHow to choose the professional decanter\u003c\/h2\u003e\u003cp\u003eThe choice of the right decanter depends on a few fundamental criteria:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e crystal guarantees superior transparency and brilliance, ideal for an impeccable dining room service; blown glass is more resistant to impacts in a high-paced work environment.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShape and opening:\u003c\/strong\u003e decanters with a wide base promote greater surface contact with air, optimal for young and tannic red wines; those with a narrow neck better preserve delicate or very aged wines.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity:\u003c\/strong\u003e standard capacity ranges from 750 ml (one bottle) up to 1.5 l and beyond for magnum formats; the choice depends on the type of service and the wine list.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEase of cleaning:\u003c\/strong\u003e decanters with wide opening or large neck are simpler to wash, a decisive advantage in high-volume professional kitchens.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStability:\u003c\/strong\u003e a solid and balanced base reduces the risk of spillage during service in the dining room.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMain uses in foodservice\u003c\/h2\u003e\u003cp\u003eThe decanter finds daily use in very different professional contexts: in gourmet restaurants and wine bars to showcase important wines in front of the customer, in wine bars for counter tasting, in hotel facilities for room service or breakfast room service with brunch wines. It is also an indispensable tool for the sommelier who manages an articulate wine list and wants to offer a high-profile service. The presentation of the decanter at the table becomes part of the overall customer experience, becoming an integral part of the wine service ritual.\u003c\/p\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow do I choose a decanter for professional restaurants?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eFor professional foodservice, it is essential to evaluate the material (crystal or blown glass), the shape (wide base for aerating tannic wines, narrow neck for delicate wines), the capacity (from 750 ml for standard bottles to 1.5 l for magnum) and ease of cleaning. A professional decanter must combine aesthetics for the dining room and operational practicality in the kitchen.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat are the differences between crystal and blown glass decanters?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eCrystal offers superior transparency and brilliance, making table service more scenic and refined, ideal for gourmet restaurants. Blown glass is generally more resistant to impacts and more manageable in high-paced environments such as wine bars and enotecas. Both materials are suitable for food contact.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is a wide-base decanter suitable for?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eWide-base decanters, with ample air-wine contact surface, are ideal for aerating young, structured red wines rich in tannins that benefit from rapid oxygenation before serving. They are the sommelier's preferred choice for wines such as Barolo, Brunello or young Cabernet Sauvignon.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat decanter capacity is most suitable for restaurant service?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eStandard 750 ml capacity is suitable for serving a single bottle and is the most versatile for dining room mise en place. For magnum bottles or group services, decanters of 1.5 l or larger are recommended. The choice depends on the wine list, the type of clientele and the service style of the venue.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/collections\/images_21.jpg?v=1606565634","url":"https:\/\/fontanahotellerieshop.it\/en\/collections\/decanters.oembed","provider":"F.lli Fontana Hotellerie Srl ","version":"1.0","type":"link"}