Decanting wine is often seen as a ritual reserved for special occasions or expensive bottles, but the truth is, it’s a practical technique that can enhance your wine-drinking experience in ways you might not expect. Whether you’re a seasoned wine enthusiast or just starting your journey, understanding when, why, and how to decant wine can make a significant difference in how you enjoy your favorite bottles. This guide will walk you through the purpose of decanting, which wines benefit the most, and provide step-by-step instructions on how to properly decant a bottle.
1. What is decanting and why do it?
What is decanting?
Decanting is the process of slowly pouring wine from its bottle into another vessel, typically a glass decanter, leaving any sediment behind. This simple act serves two primary purposes: separating the wine from sediment and allowing the wine to “Breathe.”
Why decant?
Aeration: the main reason to decant wine is to expose it to oxygen. This aeration process helps to soften tannins, release aromatic compounds, and allow the wine’s full range of flavors to emerge. Aeration can be particularly beneficial for young, tannic red wines that may seem harsh or closed when first opened.
Sediment removal: older red wines and some unfiltered wines develop sediment over time. Decanting allows you to pour the clear wine off the sediment, improving the texture and preventing the sediment from making the wine taste gritty or overly bitter.
Stat to know: a survey conducted by wine enthusiast found that 65% of wine drinkers believe that decanting improves the flavor of their wine, particularly for bold red wines. This reflects a growing recognition of the practical benefits of decanting beyond mere tradition.
2. Which wines benefit from decanting?
Young red wines:
Why: young red wines, especially those made from grapes like cabernet sauvignon, syrah, or nebbiolo, often have high levels of tannins and can taste astringent or “Tight” right after opening. Decanting helps to soften these tannins and open up the wine’s aromas and flavors.
How long: decant for 30 minutes to 2 hours, depending on the wine’s structure and your personal preference.
Old red wines:
Why: as red wines age, they can develop sediment, and their flavors can become delicate and subtle. Decanting helps to remove the sediment while also gently aerating the wine, allowing its complex aromas and flavors to reawaken.
How long: decant just before serving, and for no more than 30 minutes to preserve the wine’s delicate nature.
Full-bodied white wines:
Why: while decanting is less common for white wines, full-bodied whites like chardonnay or viognier can benefit from a short decant to enhance their richness and bring out deeper flavors and aromas.
How long: decant for 15 to 30 minutes.
Wines with funky aromas:
Why: some wines, particularly natural wines or those with reduced aromas (like sulfur), can initially have off-putting scents when first opened. Decanting helps dissipate these odors, allowing the true character of the wine to shine through.
How long: decant for 30 minutes to an hour, depending on the intensity of the aromas.
Sparkling wines (rarely):
Why: decanting sparkling wine is generally not recommended because it can cause the wine to lose its effervescence. However, for particularly complex vintage champagnes or sparkling wines, a brief decanting can help reveal more nuanced flavors.
How long: decant for 5 to 10 minutes if at all.
3. How to properly decant wine: a step-by-step guide
Step 1: choose the right decanter
Shape: decanters come in various shapes and sizes, but a wide-bottomed decanter is ideal for most red wines as it maximizes the surface area exposed to air, speeding up the aeration process. For older wines, a narrower decanter works well to limit exposure to oxygen.
Material: crystal or glass decanters are preferred for their clarity and elegance. Ensure the decanter is clean and free of any residual odors before use.
Step 2: stand the bottle upright
Why: if you’re decanting an older wine with sediment, stand the bottle upright for at least a few hours (or ideally, a day) before decanting. This allows the sediment to settle at the bottom of the bottle.
Step 3: open the bottle carefully
How: use a waiter’s corkscrew or similar tool to gently remove the cork. For older bottles, the cork may be fragile, so take care not to break it. If the cork does crumble, you can use a fine mesh strainer when pouring the wine into the decanter.
Step 4: pour the wine slowly
How: hold the decanter at a slight angle and begin pouring the wine slowly and steadily from the bottle. Stop pouring as soon as you see sediment reaching the neck of the bottle. For older wines, it may help to use a candle or a bright light placed under the bottle neck to better see the sediment.
Step 5: let the wine breathe
How long: the duration of decanting varies depending on the wine type. As mentioned earlier, younger wines benefit from longer decanting, while older wines should be decanted briefly. Taste the wine periodically to determine when it’s ready to serve.
Step 6: serve the wine
How: once decanted, pour the wine into glasses and enjoy. Swirl the wine in your glass to further enhance the aeration process, releasing more aromas and flavors.
Pro tip: if you don’t have a decanter, you can use a clean glass pitcher or even pour the wine into a glass and swirl it vigorously. These methods can also help to aerate the wine in a pinch.
4. Common myths and misconceptions about decanting
Myth 1: only expensive wines need to be decanted
Truth: decanting can benefit wines at various price points, especially young, tannic reds and wines with funky aromas. The process is less about the wine’s price and more about enhancing its flavor and aroma.
Myth 2: white wines should never be decanted
Truth: while decanting white wine is less common, certain full-bodied whites can benefit from a brief decanting to enhance their richness and bring out deeper flavors.
Myth 3: you can’t decant sparkling wine
Truth: generally, decanting sparkling wine is not recommended because it can cause the wine to lose its bubbles. However, in some cases, such as with complex vintage champagnes, a short decanting can help reveal more nuanced flavors without losing too much effervescence.
Myth 4: decanting will fix a faulty wine
Truth: decanting can help reduce minor faults, such as musty aromas, but it won’t fix a wine that is fundamentally flawed or corked. If a wine is genuinely off, it’s best to return it.
5. Decanting alternatives: when you’re in a rush
Aerators:
What they are: aerators are tools that speed up the aeration process by exposing the wine to oxygen as it’s poured through the device. They can be particularly useful when you don’t have time to decant but want to open up the wine’s flavors quickly.
How to use: attach the aerator to the bottle and pour directly into your glass. The wine will aerate as it passes through the device, offering some of the benefits of decanting in a fraction of the time.
The double pour method:
What it is: this involves pouring the wine back and forth between two containers to rapidly introduce oxygen. While it’s not as effective as traditional decanting, it can be a helpful shortcut when you’re short on time.
How to use: pour the wine from the bottle into a clean pitcher, then pour it back into the bottle or directly into glasses. This process can help to aerate the wine more quickly.
Conclusion: elevate your wine experience through decanting
Decanting is more than just a ceremonial act; it’s a practical technique that can significantly enhance your enjoyment of wine. Whether you’re looking to soften the tannins of a young red, bring out the complexity of an older vintage, or simply remove sediment, decanting offers a simple yet effective way to elevate your wine experience.
By understanding when, why, and how to decant, you’ll be better equipped to appreciate the full spectrum of flavors and aromas that your wine has to offer. So the next time you open a bottle, consider giving it a little extra time and attention with a proper decant—and savor the difference it makes.
