Decanting 101: When, Why, and How to Decant Different Wines
In the world of wine, few topics spark as much debate as decanting. To some, it's an essential ritual that transforms a good wine into something extraordinary. To others, it's unnecessary faff that belongs in the dustbin of wine snobbery along with cut-crystal glasses and matching your wine to your socks.
But here's the thing - decanting isn't about showing off or following rules for rules' sake. It's about making your wine taste better, and who doesn't want that?
Whether you're facing down a young, tannic red that could strip paint, or nursing a precious bottle of aged Bordeaux, understanding when and how to decant can be the difference between a good glass and a memorable one.
So, let me share what I've learned from years of both brilliant successes and cringe-worthy failures in the art of decanting.
A Brief History: More Than Just Showing Off
Decanting isn't just some posh ritual invented by wine snobs (though some do treat it that way). The practice dates back to ancient Romans, who used amphorae to store and serve wines. By the 17th century, Venetian glassmakers had perfected the art of creating glass decanters, making them both functional and decorative.
The classic ship's decanter, with its wide base and narrow neck, was designed to stay steady on rolling seas whilst keeping sediment at bay.
Today's decanters might look fancier, but they serve the same fundamental purposes.
The Why: Three Good Reasons to Decant
- Sediment Separation
The original purpose of decanting was simple: keeping the gritty bits out of your glass. Older red wines, particularly those over 10 years old, often develop sediment - perfectly natural deposits of tannins and colour compounds that look like coffee grounds. Nobody wants those in their glass, and decanting gently separates them from the wine.
- Aeration
Young wines, especially robust reds, can be tight and closed when first opened. Decanting introduces oxygen, helping to:
- Soften aggressive tannins
- Open up the aromatic profile
- Release trapped gases
- Integrate alcohol vapours
- Allow fruit characteristics to shine
- Temperature Control
Less obvious but equally important, decanting can help bring colder, cellar-temperature wines up to ideal serving temperature gradually and naturally.
When to Decant: A Wine-by-Wine Guide
Red Wines
- Young Tannic Reds (Cabernet Sauvignon, Syrah, Nebbiolo)
- Decant 1-2 hours before serving
- Benefits greatly from aggressive aeration
- Look for softening tannins and expanding fruit notes
- Aged Reds (10+ years)
- Decant 30 minutes before serving
- Use gentle decanting technique
- Watch for sediment
- Monitor closely - don't let them fade away by leaving for too long
- Medium-Bodied Reds (Pinot Noir, Sangiovese)
- Optional decanting, 30-60 minutes
- Gentle aeration if needed
- Trust your nose, when you can smell the different fruity notes, it’s ready
White Wines
- Young Full-Bodied Whites (Oaked Chardonnay, Viognier)
- Can benefit from 15-30 minutes
- Helps integrate oak and reduce reduction
- Keep cool during process
- Aged Whites
- Rarely need decanting
- If reduced, 5-10 minutes maximum
- Watch temperature carefully
Sparkling Wines
- Young Non-Vintage
- Generally decant and serve pretty much straight away. The aim is to reduce the more aggressive effervescence.
- Aged Vintage Champagne
- Can benefit from brief decanting
- Helps develop complexity
- Maintains some bubbles
- Maximum 15-20 minutes
The How: Proper Decanting Techniques
Traditional Method (For Aged Wines)
- Stand bottle upright for 24 hours to settle sediment
- Remove cork carefully without disturbing bottle
- Hold a light source (phone torch works brilliantly) under the neck
- Pour slowly and steadily
- Watch for sediment reaching the shoulder
- Stop when sediment approaches the neck
Aeration Method (For Young Wines)
- No need to stand bottle
- Pour confidently from height of 15-20cm
- Allow wine to splash against decanter walls, you want to get as much air into it as possible
- Swirl occasionally during aeration period
- Taste periodically to monitor development
Common Mistakes to Avoid
- Over-decanting aged wines
- Under-decanting young tannic wines
- Forgetting about temperature control
- Not cleaning decanters properly (rinse immediately after use!)
- Using scented cleaning products on decanters
Modern Tools and Techniques
- Aerators: Useful for young wines needing aggressive aeration
- Wine Apps: Several now feature decanting timers and guidelines
- Various decanter shapes: Generally, decanter shape is purely aesthetic, but shapes like the Medoc and Mosel, "catch" any sediment in the shoulder when pouring, so are great for older wines.
A Final Word
Remember, decanting isn't about showing off (well, maybe sometimes it is). It's about serving wine at its best.
When in doubt, trust your senses - nose and taste will tell you if a wine needs more air or is ready to go.
And if you're still unsure, remember this: I've regretted not decanting far more often than I've regretted decanting. Except for that time with the 30-year-old Burgundy, but we don't talk about that...
Cheers!