We often say, “Let the wine breathe”. Whether a wine feels too young, too oaky, or simply "hasn't opened yet," decanting can offer the solution. Sommeliers often debate the ideal time to decant, with some suggesting it mainly for older wines and others advocating it for young wines. In reality, the best approach lies somewhere in between.

A useful rule of thumb is to decant young, oak-aged wines with good aging potential, regardless of color. At the same time, older wines should be decanted carefully to separate the liquid from any sediment. Use a narrow decanter for this, as it minimizes oxygen exposure and helps preserve the wine's more delicate, evolved character. Both white, red, and rosé wines may benefit from decanting, depending on their structure and development.

Popular grape varieties to be decanted include Chardonnay, Riesling, Chenin Blanc, Grenache, Pinot Noir, Cabernet Sauvignon and Bordeaux-Cuvées.

Choosing the Right Decanter

For younger, oak-aged wines, decanting can bring out the best. Look for sensory signs: Is the wine overly oaky, with nutty or savory notes and muted fruit? If so, decanting might help balance the flavors. Conversely, if the wine is bright and aromatic—showing citrus, gooseberries, or floral notes—exposing it to too much air could deteriorate its finer qualities.

The type of decanter you use also plays a key role. A large decanter with a wide opening is ideal for young wines that need oxygen to unlock their aromas. Pour the wine in freely, even “stirring” to increase oxygen contact and speed up the process.

For older wines, a narrow decanter may be ideal. Before pouring, remove the capsule to expose the neck of the bottle, then use a light source, such as a mobile phone flashlight or, traditionally, a candle, to observe the sediment as you pour slowly. The sediment, made up of tannins, pigments, and acids, is harmless but can give the wine an unpleasant grainy texture. When you see the sediment approaching, stop pouring and leave the last bit in the bottle.

For particularly expensive or exclusive wines, you might want to capture every last drop. In such cases, a virgin tea filter stretched over the decanter can catch residual sediment without overly impacting the wine's flavor. Avoid using a coffee filter unless it's absolutely necessary, as it can strip away some of the wine's nuanced character.

The Timing

Decanting time varies depending on the wine. Some wines may benefit from several hours in a decanter, while others only need a brief exposure to air. However, leaving a wine exposed for too long can diminish its quality.

Trial and error, along with researching recommendations for specific wines, is key. In practice, decanting is an art, and success will come with experience—sometimes you win, and sometimes you lose.

Peter Douglas