THE ART OF WINE DECANTING

DECANTER

HANDMADE

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 effectively 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.

Why we decant

 


Decant an older wine to separate it from its sediment.


Decant a younger wine to increase aeration and open up aromas and flavours, revealing more complexity.

 

To get more expression from young wines (up to 10 years for both red and white), consider decanting the wine two hours before consumption to assist in the aeration process.

Carbon dioxide is the main preservation element in wine, which is integrated during the first (= alcoholic) fermentation. Decanting reduces the amount of carbon dioxide by exposure to oxygen, effectively ‘maturing’ the wine and 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 upside down into the decanter and let it splash into the vessel. You can be much more vigorous with a young wine so this process should ideally produce a frothy head on the wine.

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