Decanting wine means slowly pouring the wine from its bottle into a different container, without disturbing the sediment at the bottom. Wine is often decanted into a glass vessel with an easy-pour neck
Wines which are young or the wines which are really old, needs to be decanted.
Decanting accelerates the breathing process, which increases the wine's aromas from natural fruit and oak, by allowing a few volatile substances to evaporate. Decanting also apparently softens the taste of the tannins that cause harshness and astringency in young wines.
Fundamentally, decanting serves two purposes: to separate a wine from any sediment that may have formed and to aerate a wine in the hope that its aromas and flavors will be more vibrant upon serving.…
Locate a decanter or other clean, clear vessel from which the wine can easily be poured into glasses.
Double decanting (out of bottle, into decanter and back into the rinsed bottle) is great for tannic, young wines and gives you the advantage of knowing exactly what is in each bottle, rather than facing the possibility of mixing up multiple decanters. Ultimately, decanting is a personal choice; be guided by your instincts and remember decanting is not just for Port. Many wines will benefit from a careful decant and, as their drinker, so will you.
Gaurav Dixit Sommelier 4th June 2021
Picture Courtesy @wix
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