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Tasting

Decanting

Decanting is the process of pouring wine from its bottle into a separate vessel (decanter) to separate it from sediment and expose it to oxygen. This enhances aromas, softens tannins, and allows the wine to open up and express its full potential.

Why Decant

There are two main reasons to decant:

  1. Sediment removal — older red wines and vintage Ports develop sediment (crystallised tannins and colour pigments) that tastes bitter. Decanting separates clear wine from sediment.
  2. Aeration — exposing wine to oxygen "wakes it up," softening harsh tannins and releasing trapped aromas. Young, tannic reds benefit most.

How to Decant

  1. Stand the bottle upright for 24 hours to let sediment settle to the bottom
  2. Remove the entire capsule for visibility
  3. Pour slowly and steadily into the decanter, watching the neck
  4. Stop when you see sediment reaching the neck

Which Wines to Decant

  • Always decant — young, tannic reds (Barolo, young Bordeaux, Napa Cabernet)
  • Consider decanting — aged reds with sediment (10+ years), full-bodied whites
  • Don't decant — very old, fragile wines (excessive oxygen can destroy them in minutes), delicate whites, sparkling wines

How Long to Decant

Young wines may need 1-2 hours. Mature wines often need only 30 minutes. Very old wines should be decanted moments before serving.

Related Terms

AerationTanninsBouquetSommelier

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