Decanting or decanting a wine?

Decanting: why and on which wines?

Decanting has several effects on wine. It releases certain aromas, softens rough tannins and eliminates possible reduction odors, which are unpleasant due to the confinement of the wine, deprived of oxygen. Decanting is particularly beneficial for young wines - reds or whites - as it helps overcome the disadvantages of youth and gives the wine greater harmony. The denser the material, the greater the tannic structure and the more reduction there is, the more beneficial aeration will be for the wine. The use of decanters for Burgundies remains a controversial subject, whereas it is almost unanimously accepted for Bordeaux wines.

How to decant

For this method, use wide, flat decanters, which allow a greater surface area for the wine to come into contact with oxygen. Simply pour the liquid into the decanter more or less abruptly, depending on the robustness of the wine and the decanting time available. Leave the wine to rest for at least 30 minutes before serving. If you have any doubts as to whether this method can be used on the wine you wish to taste, try the following experiment: pour yourself a glass, without stirring it, smell and taste it, then stir it vigorously to aerate it and taste it again. If you notice a real improvement in aroma and taste, decant it.

Decanting: why and on which wines?

Decanting consists in separating the solid parts - the deposit - suspended in the liquid, so as not to interfere with tasting. Decanting is performed on older wines. During this operation, a little aeration is inevitable, so be careful with wines aged 10 years or more. Some will benefit, others won't, and some may even fall apart. To avoid any unpleasant surprises, we advise you not to decant the wine in advance, but to pour it gently into a flared glass and observe its evolution over 15-20 minutes. The appearance of oxidation should make you abandon the use of a decanter. In this case, use a pouring basket to keep the bottle almost horizontal. When serving your guests, stir the bottle as little as possible and keep an eye on the deposit.

Decanting: how to proceed?

Place the bottle in an upright position at least 24 hours in advance, to facilitate the settling of solid particles in the bottom of the bottle. Decant the wine at the last moment, to reduce the time the liquid is exposed to the air and avoid premature oxidation. You'll need to limit the movement of the bottle, and proceed in one go, using a light source to detect the arrival of the particles. It's hard not to lose at least half a glass of wine. Wide decanters are best avoided; use a tall, narrow decanter.