Decanting can bring new life to wine, release its hidden flavors and elevate it to a higher level. However, a small mistake can ruin a good bottle of wine.
From choosing the wrong wine to taking too long to decant, common mistakes can make the simple process of decanting a bottle meaningless. This guide will walk you through the eight most common decanting mistakes and teach you how to decant a bottle correctly.
Myth 1: Thinking that all red wines need to be decanted.
The purpose of decanting is to allow the wine to come into contact with oxygen, helping it to “stretch” and soften the tannins. However, this is not a universal rule.
Wines that need decanting: Young, full-bodied red wines with high tannins, such as Cabernet Sauvignon or Syrah , benefit greatly from decanting. Likewise, older wines with sediment may need decanting to separate impurities.
Wines that don’t need to be decanted: Light-bodied, aromatic red wines like Pinot Noir or Beaujolais Nouveau lose their delicate fruit and floral aromas if overexposed to air. Similarly, older wines that are already within their drinking window will quickly deteriorate if exposed to air.
Misconception 2: Thinking that the longer the hangover time, the better.
Just as a good steak can be overcooked, a good wine can be over-oxidized. Every wine has its “golden moment.”
The right way: Most young, robust red wines usually only need to be decanted for 30 minutes to 2 hours . Older wines, however, may require a shorter time, perhaps only 15-30 minutes , or even just “decanting” (letting the bottle sit).
How to judge: The best way to know is to taste it. Take a sip every 15-20 minutes. When the aroma is fully developed and the tannins become smooth in the mouth, it is the best time to drink.
Mistake #3: Using the wrong decanter shape.
The shape and size of the decanter are very important.
Correct approach: A wide-bottomed decanter provides a larger contact surface area and is ideal for young, full-bodied wines that require a lot of oxygen. For older, more fragile wines, a narrow-necked decanter is a better choice, providing a gentler, slower oxidation.
Myth 4: Thinking that decanters are only used for red wine.
Although less common, some white and rosé wines can benefit from decanting.
Do: Some full-bodied white wines, particularly aged Chardonnay or Sauvignon Blanc , develop more complex flavors with air. Similarly, some full-bodied rosés may enhance their fruit and minerality after a brief decanting.
Misconception 5: Pour the wine directly vertically.
Decanting is also part of the decanting process.
The right way: slowly pour the wine along the inner wall of the decanter. This maximizes the contact area between the wine and oxygen, speeding up the decanting process while avoiding excessive foaming.
Myth 6: Thinking that a decanter is the only tool for decanting wine.
A decanter is just one piece of your wine tasting toolbox.
Correct approach:
Aerating: For light-bodied wines, simply pour it into the glass and swirl it gently.
Aerating in bottle: For older wines that require gentle exposure to oxygen, simply remove the cork and allow the wine to sit in the bottle for a while.
Myth 7: Using a decanter is only for removing sediment.
While decanting helps separate the sediment, it is only a secondary function.
The Right Way: If you’re only concerned about sediment in older wines, use a wine strainer or decanter basket . Remember, the primary purpose of a decanter is always to enhance the flavor and aroma of the wine .
Myth 8: Not cleaning the decanter immediately after use.
This is the quickest way to ruin your decanter.
The right way: Any remaining wine, even just a few drops, can leave difficult-to-remove stains on the inside of the glass. Rinse immediately with clean water after use and follow proper cleaning and drying procedures.
Proper aeration is a crucial step in enjoying fine wine. Next time you open a bottle, consider these tips to help you find the perfect way to let your wine breathe.
