Why Should I Use a Decanter?

Posted September 10, 2012

- There are two reasons why we decant wines.
    * Decant older wines to separate it from its sediment.
    * Decant younger wines to increase oxygenation, reveal more complexity and open up aromas and flavors.

- To fully enjoy young wines (= up to 10 years red and white) open them 8 to 12 hours
prior to consumption for oxidization.

- Or decant the wine, as this shortens the aeration process.

- The main preserving element in wine is carbon dioxide which becomes part of the wine during
the first (= alcoholic) fermentation.

- Decanting diminishes the amount of carbon dioxide and “matures “ the wine, allowing the
bouquet to develop faster.

- On the palate, decanted wine expresses higher levels of fruit in red wines and it tends to integrate
and smooth out tannins.

- When decanting young wines, turn the bottle directly into the decanter and let it splash into the
vessel to promote oxygenation.

- When decanting off the sediment of an old wine, slowly pour the wine into the decanter without
allowing any sediment to leave the bottle.

- Still wondering about decanting?  Using identical glasses, decant half the bottle and serve the other half directly from the bottle - then draw your own conclusion.

 Click here for information about our upcoming wine tasting with Maximilian Riedel.


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