Why some wines need air and how to do it right. A guide to the perfect wine experience.
Decanting is more than just pouring – it's a ritual that allows wine to reveal its full potential. But not every wine benefits from it, and the right technique makes the crucial difference between a good and an unforgettable wine experience.
The main reason for decanting is aeration. When wine comes into contact with oxygen, chemical reactions begin that release closed aromas and soften harsh tannins. A young, powerful Barolo or a concentrated Napa Valley Cabernet can truly blossom after an hour in a decanter.
For older wines, decanting serves a different purpose: separating from the sediment. Over the years, natural deposits form that are harmless but unwanted in the glass. Caution is required here – old wines are fragile and can quickly oxidize with too much oxygen.
Choosing the right decanter is not a matter of prestige but function. For young, powerful wines, wide decanters with a large surface area are suitable, allowing maximum air contact. For older wines, slim carafes are recommended, gently separating the wine from its sediment.
The technique of decanting requires patience and a steady hand. Stand the bottle upright for a few hours so the sediment settles at the bottom. Then pour slowly and evenly while looking against a light source. As soon as you see cloudiness, stop.
Not every wine needs to be decanted. Light white wines, fresh rosés, and simple everyday wines can be enjoyed straight from the bottle. Champagne should never be decanted – the precious effervescence would be lost. Ultimately, decanting is an art perfected with experience and attention.
