Most of us enjoy a glass of wine or two on occasion, whether it is a bottle of white with the girls on a Friday night, a rich red with Sunday lunch, or a splash of champagne at celebrations. However, what many people don’t realise is that most wines will benefit from being decanted before drinking. Read on and discover all you need to know about decanting wines.

What is a decanter?

Basically, a decanter is any wide-necked container which can be used to hold wine. Remains of decanters have been found on ancient Roman archaeological sites, while the Murano glass-makers of Venice became famous for their elegant swirling designs. The basic design of the decanter has remained almost unchanged throughout history, apart from the addition of a stopper for the decanter top, which was first used in 1730s Britain.

What are the benefits of decanting?

The first reason for decanting wine applies to bottles which have been stored (aged) for an extended period and contain a sediment. This sediment forms, usually in red wines, and can lend an unpleasant bitter flavour, as well as unattractive appearance to a glass of wine. Sediment is removed by carefully transferring the wine from the bottle to a decanter. The modern habit of drinking “young” wines, which have not been allowed to age means that sediment is much less frequent these days. However in some white wines, a crystalline type of sediment may form during the filtration process, and can be removed by the same process.

The second, and equally important, reason for decanting wine is to allow flavours and aromas to develop. When wine is decanted, a larger surface area is exposed to the air and oxygen. Oxygen transforms harsh tannins, which can make wine taste overly robust and thick,  and allows a lighter flavour to develop. Leaving a bottle of wine open does not have the same effect as decanting, as the surface area of wine exposed to the air is smaller.

Which wines should be decanted? Are there any wines which should not be decanted?

Some wine experts suggest that all wines can benefit from being decanted, while others say that it is unnecessary. The best way to decide for yourself is to experiment. A young red wine which has a lot  of bite could achieve a much smoother mouth feel if it was decanted for an hour or so before drinking, while a white may need just a few minutes exposure to the air. Generally, champagne, cava and other sparkling wines do not need to be decanted, although some contemporary restaurants offer this option for wine drinkers who prefer a less bubbly tipple. If you are not sure whether or not to decant your wine, try decanting a small amount a testing after a short time to taste for yourself how the flavours have developed.

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