• There are two reasons why we decant wines:
    1. Decant an older wine to separate it from its sediment.
    2. Decant a younger wine to increase aeration, revealing more complexity, and opening up aromas and flavors.
  • To enjoy young wines fully (up to 10 years for both red and white) consider opening them 8 – 12 hours prior to consumption for aeration, or decant the wine, as this shortens the aeration process.
  • The main preservation element in wine is carbon dioxide, which is integrated with the wine during the first (= alcoholic) fermentation.
  • Decanting reduces 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 tends to integrate and smooth out tannins.
  • When decanting young wines, turn the bottle straight into the decanter and let it splash into the vessel, allowing maximum aeration.
  • When decanting off the sediment of an old wine, slowly pour the wine into the decanter without allowing any sediment to leave the bottle.
  • We suggest you try the following exercise:
    Using identical glasses, decant half the bottle and serve the other half directly from the bottle – then draw your own conclusion.