Decant or Not? – Well, Stop Decanting Your Wines!
If you’ve ever watched someone decant a bottle of wine at a restaurant, you might have felt a slight pang of concern. For me, the showmanship and performance feels outdated most of the time.
Are you missing something crucial at home by not decanting your wine? The truth is, probably not. In fact, most wines don’t need to be decanted at all. So, stop worrying—your wine isn’t suffering just because you’re pouring it directly from the bottle into a glass.
The Myth of Decanting
Wine decanting has long been associated with sophistication and ritual. And while there’s a time and place for it, the idea that all wines must be decanted is simply a myth. Many wine enthusiasts have been conditioned to believe that decanting is necessary for every bottle, but the reality is that most wines don’t benefit from this process. In fact, some wines can even lose their appeal if left to sit too long in a decanter.
So, why all the fuss about decanting? The main idea behind decanting is to allow the wine to "breathe." When a wine is exposed to oxygen, it opens up, softens its tannins, and releases aromas and flavors more vividly. However, this doesn’t always require an elaborate decanter. The process of aeration happens naturally when you pour wine into your glass, swirl it, and let it breathe while cooking dinner, chatting, or just enjoying it over the course of an evening.. Most wines—especially younger, more accessible ones—don’t need anything more than that.
When to Decant Wine
Very few wines benefit from the decanting process because 95% of the wines produced these days are intended to be drunk young and at the time of purchase. Almost no white wines need to be decanting. Decanting helps some very tannic reds (like Sagrantino or Tannat) soften, making them more enjoyable to drink.
Here are some examples of wines that can benefit from decanting:
Grand Cru Classified Bordeaux less than 5 years old
Top Shelf Brunello or Barolo less than 5 years old
Older wines that have significant sediment
Decanting can help remove sediment in older wines, such as a vintage port or some 20+ year old red wines. But, even that isn’t required. I like to see the natural evolution of my wine from the bottle to the glass.
While most wines don’t require decanting for flavor enhancement, one reason to decant: showmanship. Depending on your preference and audience, decanting can add a touch of elegance and ceremony to your wine service or it could be perceived as unnecessarily formal.
If you’re decanting purely for presentation, there are a few things to keep in mind:
- Choose the right decanter: In reality, all you’re doing is exposing the wine to air, so pouring it out of the bottle into anything is already going to significantly aerate the wine. You could use a water pitcher. But, if you prefer a fancy glass decanter, opt for one with a wide base, which allows more oxygen to reach the wine.
- Timing is everything: As soon as you open the bottle, you should taste the wine to determine if it will actually benefit from additional aeration. Some older wines (15+ years old) will actually fade and disappear quickly after opening because it’s already fragile. So, if you decant it, the aromatics will blow off and the wine will be gone. Wines that fall into the categories above, should be tasted every 30 minutes. Remember, the wine will continue to aerate and evolve in the glass.
- Pour slowly: When decanting wines with sedimentation, pour the wine slowly and steadily to avoid disturbing any sediment that may have collected at the bottom of the bottle.Watch the neck of the bottle closely as you pour, stopping when you notice sediment approaching the opening.
- Use a candle: If you’re decanting an older wine that’s likely to have sediment and you really feel like putting on a show, hold the bottle over a candle or flashlight can help you see when the sediment is getting close to the neck, allowing you to stop before it enters the decanter.
- Swirl gently: Once the wine is in the decanter, give it a gentle swirl to help it aerate, but don’t go overboard. Over-agitating the wine can cause it to lose some of its delicate aromas and flavors.
The Bottom Line
At the end of the day, most wines don’t need to be decanted. The proper service temperature is MUCH more important. The natural aeration that occurs when you pour your wine into a glass is usually more than enough to bring out its best qualities. But if you enjoy the ritual of decanting, or you want to add a touch of elegance to your wine service, go ahead and decant—just do so wisely. For the vast majority of wines, the experience of drinking it straight from the bottle into the glass will be just as rewarding.
So, stop worrying about decanting, and instead focus on enjoying your wine—no extra fuss required.
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