Why Decant?
- Remove sediment from older or unfiltered wines
- Aerate the wine to enhance aroma and flavor
- Helps soften tannins and make young wines smoother
What is Decanting?
- Pouring wine from the bottle into another container (usually glass)
- Containers:
- Decanter = for aeration
- Carafe = for simple pouring
Removing Sediment
- Sediment is normal in aged/unfiltered wines
- Let bottle stand upright for 1-2 days
- Pour gently into a clean carafe
- Use a light background to see when sediment appears, then stop
Aeration (Oxygenation)
- Helps release locked-in aromas
- Softens harsh tannins
- Improves flavor balance in young wines
- Makes wine more expressive when served
Definitely Decant:
- Aged Bordeaux, Burgundy, Barolo
- Vintage Port (especially over 15 years)
For Better Flavor:
- Young Bordeaux-style reds (under 15 yrs)
- Young Burgundy reds (under 7 yrs)
- Young Barolo/Barbaresco (under 10 yrs)
- Young Chardonnay from Burgundy (under 5 yrs)
What About Sparkling Wine?
- Usually not recommended
- Some exceptions: Young, high-end Champagne (e.g., Cristal, Salon)
- When in doubt, open a few hours early instead of decanting
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