Learn March 20th,2023
You might have seen sommeliers decanting wines at restaurants, or visited your friend who wanted to show off the fancy new decanter. Decanting wine may seem like a call for attention, but in reality, there is some reasoning behind it. Start exploring the art of decanting here.
Decanting is the process of pouring the contents of a bottle into another vessel – the decanter. It is performed carefully, so as to not disrupt the sediment at the bottom of the bottle, and usually a few hours before the wine is consumed. The effects of decanting are controversial among wine experts since some believe that swirling the wine in the glass can have the same effect. However, the majority of the wine community can see clear results when decanting wines.
Wine enjoyment can increase after the wine has been decanted. Decanting is usually performed with matured wines that are “closed” and have sediments. Some of the benefits of decanting are listed below.
Separation of sediments. Old wines usually have sediments in the bottle. These are found more in red wines and consist of anthocyanin and tannin polymers (coloured and grippy molecules) Let the wine “breathe”. This applies to all styles of wines. Since the wine has been closed inside a bottle for a long time, with limited oxygen intake, the flavours become gradually dim. By decanting you allow oxygen inside the wine, which helps release all the flavours that would otherwise be hidden. Broken cork. Nobody likes to see pieces of cork floating around the glass. Decanting can save the night since all the cork pieces are separated easily. Decanting wine is an easy process. If the wine is younger and has no sediment go ahead and pour it in the decanter. If you suspect there is sediment follow this easy guide.
A bottle of wineA decanter or carafeA light or candleA steady handTimeStore the bottle upright a day before opening
Remove the cork carefully with a corkscrew, so that the sediment is not disturbed. With gentle moves tilt the bottle up to 45 degrees. The wine should flow slowly without gushing.Pour the wine at a steady pace.You can use a light or a candle to observe the sediments. When they get too close to the neck, tilt the bottle upright carefully. Continue until all the wine has been transferred, while the sediments are still in the bottle.Voila! You have decanted the wine perfectly!When the aim of decanting is to let the wine “breathe”, timing is important. Bolder wines with more tannins need longer for the benefits of decanting to become clear.
30 mins to an hour; white wines, light reds (like Schiava) and young wines.Up to two hours; medium-bodied reds (like Valpolicella), and wines aged for two to five years.More than two hours; full-bodied reds (like Sangiovese), and wines aged for more than five years.A steady handTimeIt is best not to leave the wine in the decanter for a day or more, as this might damage the wine quality. Check out our article on how to store open wine properly for more information.
Guidelines can certainly help you when decanting wines, but there is only one way to be sure when the wine is ready. That is taste, taste and taste again!
You should try the wine just after decanting. Following this guide, revisit the wine after one to four hours. Taste again. Has the wine opened up? Is it more flavourful than before? Or is it still pretty dull? If it’s still not open, it needs some more time before drinking. Otherwise, it’s ready to be enjoyed.
Shock decanting, also known as splash decanting, can be performed when the wine has no sediment – that is with most wines. Instead of gradually pouring the wine into the decanter (regular decanting), the wine is emptied aggressively, by turning the bottle upside down. Then the wine is moved around the decanter fast.
This enables the wine to become full of oxygen, and fast. Young wines benefit greatly from this method, making them smoother and more enjoyable.
Double decanting shortens the wait time of decanting. The wine is first poured into the decanter, and then it is transferred once again from the decanter to the original bottle after sediments have been removed. With double decanting, you can decant many wines with a single decanter at your dinner party.
There is nothing complicated about serving a decanted wine. Since the wine has been decanted, there are no sediments left inside, so pouring is care-free. Many decanters have curious shapes and pouring wine can be an experience by itself! Be sure to have a good quality wine glass to get the most of your wine.
Most white wines are perfect right out of the bottle, however, some white wines can benefit from decanting.
Don’t be afraid to lose some bubbles, since decanting sparkling wine can elevate your experience. The aim is to get rid of any reductive aromas.
When to decant sparkling wines:
Winemakers joke that their job is 80% cleaning. It is important to clean your decanter after every use. Bacteria can develop in it if it is not clean and can spoil the next wine you decant. Ideally, only soap and water should be used for cleaning.
When decanting is performed to remove sediments, a coffee filter can be used if you don’t have a steady hand.
There are also many gadgets that help improve wine aeration, called – funnily enough – wine aerators. They fill the wine up with oxygen, so what happens normally in a few hours can happen fast inside your glass.
While decanting a wine can make it even more irresistible, not all wines are suitable for decanting. Here are some final notes on what wines that don’t require decanting:
Aged wines and wines with sediments are the wines you should consider decanting. Red, white, rosé and sparkling wines can benefit from decanting.
Decanting is controversial among wine specialists. However, the science backing it up is strong. Decanting enables oxygen to enter the wine, removing reductive notes and improving the flavours.
Yes, you can even if generally white wines do not require decanting. You can decant all wine if you prefer to see it in a decanter instead of a bottle but that does not mean that all white wines actually benefit from it. Whites that are typically high in sulphites, such as Riesling, can taste better if decanted, as well as some white Bordeaux.
White wines don’t have tannins and barely contain any sediments, so the decanting process will be simpler and quicker (we suggest a maximum of 15 minutes), since their need for aeration is minimal.
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