Decanting can look a bit fussy, but it’s simple and can make a real difference to some wines. Pouring wine into a decanter does two things: it separates the wine from any sediment, and it lets the wine breathe. Here’s when it’s worth doing, and when you can skip it.
The two reasons to decant
1. To remove sediment
Older red wines and some ports throw a natural sediment as they age: harmless but gritty bits of tannin and colour that settle in the bottle. Decanting lets you pour off the clear wine and leave the sediment behind.
2. To let the wine breathe
Exposing wine to air, called aeration, can soften firm tannins and help a young wine open up, releasing more aroma and flavour. Young, powerful reds often taste smoother and more expressive after half an hour or so in a decanter.
Which wines benefit from decanting?
- Young, full-bodied reds: Barolo, Cabernet Sauvignon, Malbec, Shiraz and young Bordeaux. Try decanting Batasiolo Barolo or Terrazas de los Andes Malbec and taste the difference.
- Older reds with sediment: mature Bordeaux, Rioja Gran Reserva and Burgundy.
- Vintage port and unfiltered LBV: these almost always have sediment. Dow’s Quinta do Bomfim Vintage Port should be decanted.
- Some full-bodied whites: a rich white Burgundy can open up nicely with a little air.
Which wines don’t need decanting?
- Light, fruity reds such as Beaujolais and most Pinot Noir.
- Most everyday whites and rosés.
- Sparkling wine, which would lose its bubbles.
- Very old, fragile wines, which can fade quickly once exposed to air. Decant these just before serving, if at all.
How long should you decant for?
- Young, powerful reds: 30 minutes to 2 hours.
- Medium-bodied reds: 20–30 minutes.
- Old reds (mainly to remove sediment): decant just before serving.
- Vintage port: an hour or two beforehand.
If you’re unsure, decant and taste it every 15 minutes or so. You’ll notice it change.
How to decant a wine with sediment
- Stand the bottle upright for at least a few hours, ideally a day, so the sediment settles at the bottom.
- Open the bottle carefully without shaking it.
- Hold a light behind the neck. A torch or a candle works well.
- Pour slowly and steadily into the decanter in one continuous movement.
- Stop when you see sediment reaching the neck of the bottle. You’ll leave a small amount of wine behind.
No decanter? No problem
You don’t need a fancy decanter. A clean glass jug, a carafe or even a large jar works fine. For aeration, you can also simply pour the wine into large glasses and give it a swirl.
Some people “double decant”: pouring the wine into a jug, rinsing the bottle and pouring it back in. It aerates the wine and lets you serve from the original bottle.
Does swirling the glass help?
Yes. Swirling wine in a large glass adds a little air and helps release aromas. It’s a quicker, smaller version of decanting.
Caring for your decanter
Rinse decanters with warm water straight after use. Avoid washing-up liquid, which can leave a residue. For stubborn stains, a little crushed ice and coarse salt swirled around the decanter works well.
FAQs
Can you decant wine too long?
Yes. After several hours, especially with older or lighter wines, the fruit can start to fade.
Does decanting make cheap wine taste better?
It can make a young, tight red taste smoother and more open, though it won’t transform a wine.
Should you decant white wine?
Rarely. Full-bodied whites can benefit from a little air, but most whites are best poured straight from the bottle.