Do You Need to Decant Wine?
By Bordeaux Brian for Pair It & Share It · Published
BOTTOM LINE
Most everyday wines don't need decanting. Decant for two reasons: to pour an older red or Vintage Port off its sediment, or to give a young, powerful red some air so its aromas open up.
Quick decision
- Older red with sediment→ Stand it upright, then decant gently just before serving
- Young, bold red that tastes closed→ Decant to give it air
- Everyday wine, most whites→ No need — just pour
Sediment
As red wines and Vintage Port age, color pigments and tannins bond and fall out as sediment. It isn't harmful, but it makes the wine cloudy, gritty and bitter. White wines rarely throw sediment.
Stand the bottle upright for 24 hours or more so the sediment settles, then pour slowly with a light under the neck and stop when sediment reaches it.
Air
A young, tannic red can taste tight. Decanting gives it air so aromas and flavors feel more vibrant. Older wines fade faster in the glass, so decant a fragile or very old wine only about 30 minutes before drinking.
Sources
Keep track of opened and unopened bottles so nothing goes to waste. Start a wine cellar
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About the author. Bordeaux Brian brings more than 30 years of wine experience and firsthand experience in vineyards and wine regions around the world. His focus is practical: helping people make better wine decisions without the intimidation.