The Art and Science of Decanting Wine

Who actually owns a decanter nowadays? People who live in stately homes, or perhaps the proprietors of antique and curiosity shops?

Anyone who wants the best from their wine should own one. Decanting wines is not just for show, and even in this modern age of industrial, fined, and filtered wines, some wine will still benefit from spending some time in a decanter. Decanting is known to improve the smell and taste of wine.

Definition of Decanting

Decanting means the transfer of contents of a wine bottle into another receptacle (the decanter) before serving.

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Historical and Practical Reasons for Decanting

In times gone by, before so many wines were routinely fined and filtered to a clear state, it was quite common for wines poured from both barrel and bottle to contain a considerable degree of solid matter.

In order to avoid bringing an unsightly looking wine to the table, it was quite the norm to decant the wine into a suitably resplendent receptacle. The need for such a receptacle led to the development of the many and varied elegant decanters, which are available today.

The presentation of wine in a beautiful crystal decanter adds to the ambience of a beautifully set table and prepared dinner.

Most wines on the shelves today, however, have no real need for decanting. The winemaking process ensures the wine is thoroughly clarified before it is bottled. A process of fining, which involves passing egg whites, bentonite clay, or other unsavory substances through the wine to collect solid matter, and mechanical filtration were applied. Although these wines are often best served from the bottle, many others still benefit from decanting.

Benefits of Decanting for Aged Wines

Wines, which have aged in bottle, typically red wines rather than white, will generally throw sediment by perhaps 10 years of age or more. Not only is this sediment displeasing to the eye, it can also be quite unpleasant in the mouth. More than any other wines, these ones deserve decanting.

Advantages of Decanting for Young Wines

Young wines also benefit from decanting. The aim is not to take the wine off its sediment, as there is rarely any such sediment in young wines, but rather to aerate the wine. The action of decanting itself, and the large surface area in contact with the air in the decanter, alters the wine.

Decanting softens its youthful bite and encourages the development of the more complex aromas that normally develop with years in bottle. For this reason, even inexpensive wines plucked from the shelves of the local supermarket can benefit from decanting, if a first taste reveals a tannic and youthful structure.

Key Purposes of Decanting

Therefore, the essence of decanting is as listed below:

1. Decanting separates the wine from the sediment, which not only would not look nice in the glass, but would also make the wine taste more astringent.
2. Decanting the wine ensures that the sediment stays in the bottle and a nice clear wine is obtained in the decanter, and subsequently in the glass.
3. Decanting aerates the wine. Many young wines can be tight or closed on the nose or palate. As the wine is slowly poured from the bottle to the decanter, it takes in oxygen, which helps open up the aromas and flavors. Highly tannic and full-bodied wines benefit most from decanting.

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Step-by-Step Procedure for Decanting Wine

Assuming that a wine is being decanted to remove it from its sediment, there is a simple procedure to follow. If decanting a wine is simply to aerate it and perhaps liven it up a little, this procedure does not really matter. Simply pour the wine into any suitable receptacle with minimal fuss.

First, take the wine from where it has been stored, hopefully lying on its side in a suitably cool, dark environment. If a considerable amount of sediment is suspected, as may occur with older wines, it is advisable to stand the bottle upright for a day or so prior to decanting, thus allowing the sediment to fall to the bottom of the bottle.

When the time comes to decant the wine, assemble the few things needed. These are a corkscrew and bottle together with a suitable receptacle, along with a suitable source of light. A small candle or a small torch or anything similar will do.

First, remove the entire capsule from around the neck of the bottle, using a knife or other instrument. It is important to remove the whole capsule, and not just the top, as a clear view into the neck of the bottle is needed whilst decanting.

This will allow observation of the wine coming through the neck for sediment. To enhance the view of the wine in the neck, position the light source shining through the neck from behind. Once done, preparation for pouring is complete.

Hold the receptacle in one hand and the bottle in the other, and with a smooth and steady action, pour the wine into the decanter. Do not rush when decanting; rather, use a gentle, steady movement to avoid disturbing the sediment in the wine.

Keep the neck of the bottle over the light source, so that an arrowhead of sediment moving into the neck of the bottle can be observed. This is the cue to stop pouring.

If done correctly, the result should be a full carafe or decanter of clear wine, with just half a glass or so of sediment-laden wine remaining. This remaining portion makes a great addition to the gravy, should the wine be decanted as an accompaniment to a roast dinner.

Do not fret too much if a clear pour has not been achieved, as a small amount of very fine sediment is not a great concern as long as the large, unpalatable pieces have been removed.

Frequently Asked Questions (FAQs)

1. What is decanting in the context of wine?
   Decanting is the process of transferring the contents of a wine bottle into another receptacle, known as a decanter, before serving to improve its clarity, aroma, and flavor.
2. Why is decanting necessary for some wines?
   Decanting serves two main purposes: it separates wine from sediment in aged wines, which can be visually and texturally unpleasant, and it aerates young wines, softening tannins and enhancing aromas and flavors.
3. Which types of wines benefit most from decanting?
   Aged red wines, which often develop sediment after 10 years or more, and young, tannic, or full-bodied wines, which benefit from aeration to open up their aromas and flavors, gain the most from decanting.
4. Is decanting required for modern wines?
   Most modern wines are fined and filtered during production, making decanting unnecessary for clarity. However, decanting can still enhance the flavor and aroma of many wines, including inexpensive ones with a tannic structure.
5. How should a wine bottle be prepared before decanting?
   For wines with sediment, store the bottle lying on its side in a cool, dark environment, and stand it upright for a day or so before decanting to allow sediment to settle at the bottom.
6. What tools are needed to decant wine properly?
   A corkscrew, the wine bottle, a suitable decanter, and a light source (such as a candle or small torch) to observe sediment in the bottle’s neck are needed for proper decanting.
7. How can sediment be avoided during decanting?
   Pour the wine slowly and steadily into the decanter while keeping the bottle’s neck over a light source to watch for sediment. Stop pouring when an arrowhead of sediment appears in the neck.
8. What can be done with sediment-laden wine left after decanting?
   The small amount of sediment-laden wine remaining in the bottle can be used to enhance culinary dishes, such as adding it to gravy for a roast dinner.

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