Everything you need to know about wine decanting
Personally, I am a firm believer in decanting. When all things are considered (by that I mean the age of the wine, type of wine, type of decanter, length of time the wine is decanted) and if the decanting is done properly, my experience is that decanting works and improves the flavor and experience of drinking wine.
Here are a few pointers for what I’ve found works best when decanting wine:
1. Store right
Decanting starts with the proper storage of wine. Always store your bottles flat with the front label up. When you do that, you will always know the sediment has settled on the backside of the bottle when you get it ready to pour the wine from the bottle to the decanter or glass.
2. Let stand
With older wines, you should let the bottle stand upright for one to two days before you decant so that the sediment settles to the bottom of the bottle.
3. Treat gently
When ready, open the bottle gently. Remove the entire foil from the bottle. This allows you see into the neck of the bottle when pouring. Remove the cork gently from the bottle. Don’t move the bottle any more than you have to you (so you do not disturb the sediment). The goal is to have the sediment undisturbed in the bottom of the bottle.
4. Holding the bottle
When pouring the wine into your decanter, remember to hold the bottle in the same position it was stored in (label up). This way you see any sediment that might be clinging to the bottle and stop pouring it when it gets to the neck of the bottle. Pour the wine continuously into the decanter. Don’t stop and start.
5. Let there be light
Because red wine bottles are dark in color, you will need a light source — usually a candle or flashlight (candles add a theatrical touch to the decanting process) — to assist you seeing inside the bottle. Watch carefully as you gently pour the wine into your container. When the sediment reaches the neck of the bottle, stop pouring and gently raise the bottle. Generally, you’ll pour about two-thirds of the bottle before you’ll see any sediment. Assuming there is still wine left in the bottle, set the bottle upright to allow the remaining sediment to settle back to the bottom of the bottle. Depending on how much wine is left, you’ll need to decide on the next step. If there is only a small amount, I would suggest that you discard the balance of the wine and sediment. If there is more than a small amount left, I suggest that you use a fine mesh strainer or a coffee filter (if you don’t have a strainer) to strain the balance of the wine into your container. Remember, you don’t have to drain the bottle. Better to leave a little wine and sediment in the bottle and not run the risk of ruining the container of fine wine by trying to get that last little bit of wine in it.
Let me address the decanting of older wines first. Older or mature wines are much more fragile and should be treated as such when decanting, especially wines 15 or more years old. With older wines, you run the risk of over-aerating it if you decant too early. I suggest that for your older wines you always use a decanter with a stopper. With the stopper you can control the amount of air the wine receives. When serving an older wine I would recommend decanting 30 to 40 minutes before serving. With really old wines (20 plus years) I wouldn’t decant at all. Let the wine stand in the bottle for a day or two and then gently pour it directly into the glass, remembering to be careful not to swirl the bottle and disturb the sediment. In this case let the wine aerate in the glass. The issue of decanting older wines is one of timing. Decanting too early might cause the wine to fade faster, loosing its aroma and flavor, causing it to go stale. Decanting too soon works just the opposite: The wine may not open to its fullest extent, meaning its bouquet and flavor will not develop to its fullest.
Is the decanting of younger red wines really necessary? I believe so. It is likely to improve the drinkability of your wine 98 percent of the time. I am talking about wines that are young and tight, wines that are typically 1 to 3 years old and have yet to show their fruitiness. These young wines should be decanted into a wide-bottomed decanter. This style of decanter increases the wine’s surface area, allowing more to be exposed to oxygen. Decanting most young wines softens the sometimes harsh tannins, giving it a much smoother finish. It also releases the wine’s aromas and enhances its fruit flavors. A couple days ago, I decided to test this theory and I opened a bottle of red wine and decanted half the bottle into a glass pitcher and the other half into a wide bottomed decanter. I let the wine sit for about an hour. I was amazed at the difference in the aromas. The wine in the pitcher had not opened nearly as much as the wine in the other wide-bottomed decanter.
When decanting young wines, I take two approaches. I sometimes use an aeration funnel with a strainer and decant the wine into a juice carafe (which I bought at Target for $7.50). You have to be a little careful with this technique, as the wine doesn’t go through the strainer very quickly and you run the risk of overflowing the wine onto your countertop (this advice comes from experience). The second is the “bottoms up” approach. Vigorously pour or splash the wine into the decanter. The more it splashes, the more it comes into contact with oxygen. This is also referred to the “gulp gulp approach.”
While most of the time it will not hurt to let the wines sit for an hour or two prior to serving, as always, it depends on the wine. The rule of thumb that I use: Every two hours of decanting adds one year of vintage to the wine. As an example: If I let a 2010 vintage wine decant for two hours it is the same as opening a 2009 bottle.
So far this article has been about decanting red wines. So what about white wines? Generally, I don’t decant white wines for two reasons. First, white wines don’t have any tannins, and they need to be “slightly chilled” for taste. If you let them stand in a decanter for a period of time, they might get too warm. Swirling whites in your glass generally exposes them to enough oxygen to open them up and bring out the flavors. The one exception to this, in my opinion, might be Chardonnays. I think some Chardonnays benefit from being decanted for a “short” amount of time.
As I have mentioned in the past, I believe that a wine or the tasting of a wine should have three characteristics: It should be “interesting, adventurous and memorable.” Decanting of wine certainly addresses all of these experiences. In the end, drinking wine is about the experience and personal preferences, and whether you decant or not is completely up to you.
What are your experiences with decanting wine? Do you prefer it or not? And what was the last bottle of wine you decanted? I would love to hear from you.