Decanting Wine: When and Why

Two different goals

Decanting serves two separate purposes. The first is separation: older wines throw a natural sediment of tannin and colour pigments, and pouring carefully off the deposit gives a clearer, smoother glass. The second is aeration: exposing a young, tightly wound wine to oxygen can soften harsh edges and release aromas.

These goals call for very different handling, which is why advice on decanting can seem contradictory.

Which wines benefit

• Young, powerful reds with high tannin, such as Bordeaux blends, Barolo, Syrah from the northern Rhône and Napa Cabernet, often open up after one to two hours of air.
• Vintage Port and mature red wines with sediment benefit from careful decanting for separation.
• Some full-bodied whites and orange wines can improve with brief aeration.
• Most inexpensive everyday wines gain little, but a short splash into a decanter rarely hurts.

When to be careful

Very old and fragile wines (generally those with several decades of age) can fade within minutes of meeting oxygen. For these, stand the bottle upright for a day so the sediment settles, decant gently just before serving and taste frequently. Sometimes the best approach is to pour directly from the bottle and let the wine evolve in the glass.

Delicate Pinot Noir, aged Burgundy and old Champagne are typical examples where restraint is wise.

How to decant safely

• Stand the bottle upright for several hours or overnight if it has been lying down.
• Remove the capsule fully and wipe the neck.
• Pour slowly in one continuous motion against a light source such as a candle or torch so you can see the sediment reach the shoulder of the bottle.
• Stop when the sediment approaches the neck and leave the last centimetre in the bottle.
• For aeration only, pour with more vigour and consider swirling the decanter.

Do you need an expensive decanter?

No. Any clean glass carafe or jug works. A wide base increases the surface area exposed to air and is helpful for young wines. Rinse with plain water only, as detergent residue can taint the wine.