Decanting Demystified

As we opened a lovely red wine from Spain with my family last week, the conversation turned to decanting. Did we need to do it?  What was decanting really doing for us? As the conversation progressed, it became clear that everyone had different opinions, so I set out to do some research. The article below is intended to demystify decanting, so that you can serve wine at your next dinner party with confidence (… or savor the perfect pour alone on a Tuesday, no judgement here 😉).

What is Decanting?

Let’s start with the basic definition.  The act of decanting involves pouring wine out of its bottle and into another vessel, such as a decanter.  Simple, right?

Purpose of Decanting

The primary purpose of decanting is to remove any sediment, which may have accumulated in the bottle, prior to serving and drinking.  In general, sediment is a more common occurrence in red wine than it is in whites, but it can occur in both.  Both are harmless but should be removed before drinking.  In reds, the sediment is a result of tannins and coloring pigments from the grapes. In white wines, you may notice small crystals in the bottom of the bottle. These are tartrates, which can precipitate out when the wine is chilled. Whether you are drinking red or white, removing the sediment will make sure you can enjoy the wine to its fullest without sediment interfering with its taste or mouthfeel.

A secondary benefit of decanting is aeration, or allowing the wine to breathe. As wine ages in the bottle, it interacts with the small amount of oxygen inside the bottle.  You can think of aeration as complementary to this process. It allows exposure to oxygen at a higher volume and more thoroughly than what the wine experiences in the bottle during aging.  For younger tannic red wines, such as Italian Barolo, aeration softens the initial taste and smell, as opposed to serving straight from the bottle.

Not All Wines Appreciate Aeration

It is important to note that aerating, as a byproduct of decanting, is not universally beneficial.

In general, white wines do not need a significant amount of aeration, and if you would like the white to open up, that can usually be achieved by simply swirling it in your glass. So, the only real benefit of decanting them is removal of sediment. Then they can either be put back in the bottle (and into an ice bucket) or served immediately without time to breathe.

Also, a word of warning: In the case of mature red wines, aeration can completely destroy them.  If aged to perfection in the bottle, the addition of further oxidation will result a dull, flat wine. Shockingly, this can happen in the space of just a few minutes of aeration. Examples of these delicate red wines include: older Pinot Noirs, Burgundies, Riojas, and Chianti Classicos. When in doubt, consult the sommelier at your local wine store for a recommendation on how to prepare these special wines prior to serving.

Choosing Your Decanter

There are are a variety of decanter styles available, at all price points.  So how do you choose one?

While some wine purists may get specific about which decanter is best for full-bodied versus lighter red wines, in my opinion, the incremental benefit you will get from one style over another will be marginal. As long as the decanter can perform the basic functions of removing sediment and provide aeration (which all of them can!), then you are good to go.  So, my suggestion is: choose a decanter that you find visually appealing and that you will be excited to use.

Shop Classic Wine Decanters

Below is a round-up of my favorite classic decanters, ranging from budget-friendly to splurge-worthy. We have a few different decanters at home, each for different occassions. Less expensive decanters are of course good for care-free hosting and everyday use, while it’s fun to have something for special occassions.

Sources & References

Want to learn more? Linked below are a few of my go-to resources for everything wine. Added bonus: They look great on the bookshelf, coffee table, or in the kitchen.