Decanting wine is an essential step for improving its taste, aroma, and texture. Whether you’re drinking a bold red or an aged vintage, knowing when and how to decant can elevate your wine experience.

Why decant wine?

1. Aeration: Exposing wine to oxygen softens tannins and enhances aromas.

2. Sediment removal: Older wines develop sediment, which decanting helps separate.

3. Flavor development: Some wines open up over time, revealing more complexity.

When to decant wine

• Young, tannic reds (Cabernet Sauvignon, Syrah, Nebbiolo): 30-60 minutes to soften structure.

• Aged reds (Bordeaux, Barolo): Decant gently to remove sediment without overexposing to oxygen.

• Bold whites (oaked Chardonnay, Viognier): 15-30 minutes can help enhance flavors.

• Natural wines: Short decanting removes reduction aromas.

How to decant wine properly

1. Pour slowly into a decanter, avoiding sediment from the bottle.

2. Let it sit for the recommended time before serving.

3. Swirl and taste to see how it evolves.

When not to decant wine

While decanting improves many wines, some wines don’t need it and can even lose their best qualities if exposed to too much air.
- Delicate, older wines, especially those over 15-20 years old, can break down quickly once exposed to oxygen. If the wine is fragile, decanting can strip away its subtle nuances instead of enhancing them.
- Light-bodied reds, such as Pinot Noir or Gamay, and most crisp white wines like Sauvignon Blanc and Albariño generally don’t benefit from decanting, as they are already fresh and expressive straight from the bottle.
- Additionally, sparkling wines should not be decanted, as they will lose their bubbles and vibrant character.