How and When to Decant Wine

Most people think of decanting wine as a complicated ritual involving a crystal decanter of mystifying shape or design, funnels, filters, and some sense of timing that if violated can ruin the precious nectar that waits inside that prized bottle. Granted, with very old wine this can be true, but for the most part, decanting wine should be embraced as an every day part of wine enjoyment.

Many young wines, and in fact most European wines, can benefit greatly from being “aerated” or decanted into any clean glass or crystal vessel as a means of getting it to “open up.” Wine is a living thing and it can change dramatically depending on how much it gets involved with the oxygen around it. For young wines, even whites and rosés, it is almost always an improvement. You can accomplish the same thing by pouring a small amount at a time into the correct glass and swirling the wine. Decanting is a way to encourage all the wine in the bottle to be more aromatic and expressive.

For older wines, however, decanting is also a way of separating the wine from that sediment that falls away from the wine and collects. If the aged wine has been resting on its side, the bottle should be placed upright for several hours or overnight. Prior to opening, it should not be disturbed so the sediment stays collected at the bottom around the punt, or indentation in the bottom of the bottle. After the cork has been removed, the wine should be poured in a slow steady stream into a decanter so that it does not glug back and disturb the sediment. When a cloudy or less clear stream begins to appear, stop pouring and leave the remainder of the wine in the bottle.

Allow the wine in the decanter to rest a few minutes before serving into the appropriate stemware. Very old wines should be served immediately, as too much time exposed to oxygen will begin to detract from the nuanced aromas and flavors.