When and why to decant wine?

The decanter It is a special container made of glass or crystal, whose usefulness is often underestimated. In addition to being an element of undoubted aesthetic taste, it is also useful for decanting wine or other types of alcoholic beverages.

Reasons to Decant Wine with a Decanter

There are two reasons that should induce anyone to buy a decanter and use it at home, especially on the most important occasions such as a Sunday meal or a family celebration.

1. It helps separate the wine from the sediment. The decanter is used to decant long-aged wines in such a way as to be able to separate the liquid from the sediment that has obviously formed in the bottle. However, this container is not only useful for aged wines, but also for those produced recently.
2. It promotes oxygenation. Especially in the case of new wines, it guarantees correct oxygenation and the extraction of more organoleptic complexity. In practice, it is possible to obtain a more aromatic wine both in terms of aroma and taste.

How to treat new wines

There is a common misconception that new wines should not be tasted immediately, but that it is necessary to wait a few more months to be able to fully enjoy them in terms of both taste and aroma.

In reality, they can be used immediately at the table by following a few simple rules that include the use of a decanter.

Specifically, to enhance the taste of a new wine, you must first uncork it a few hours before drinking it at the table. Experts recommend uncorking it at least 8 hours before and no later than 12 hours.

This kind of advice fits perfectly with the characteristics and taste of new wines under ten years old. This procedure allows the wine to aerate and therefore adapt to the temperature of the room, but obviously it is not always possible to do so, so the issue can be circumvented thanks to the decanter.

In fact, this container represents an alternative to the procedure just indicated by accelerating the oxygenation process so that the wine will have a more aromatic, intense taste and the aromas will live up to expectations. Many sommeliers and operators in the wine production sector remember how tasting a quality product begins with smelling the aroma and decanting the wine even inside a glass.

Decant wine to reduce the effect of carbon dioxide

As wine producers certainly know, carbon dioxide is an essential element to preserve the quality and characteristics of wine over time. It is added during the first fermentation of wine, which is called alcoholic fermentation.

While carbon dioxide allows you to better preserve the qualities of the wine, on the other hand it is certainly not suitable for tasting itself. Thanks to the decanting of the wine that is done shortly before, the quantity of carbon dioxide is reduced, setting in motion a maturation process that is significantly accelerated. In this way the wine is able to release its own flavor, flooding it with aromatic scents.

Another effect of decanting wines is that it favors the interpenetration of fruit without this generating excesses of asperity. In short, with decanting the wine is prepared to be tasted ensuring a taste that is in line with expectations.

It should be emphasized that decanting is highly recommended for both red and white wines.

Some useful tips for decanting wines at their best

You have to be especially careful when you go to decant a particularly young wine. Decanting simply means the transfer of the contents of the bottle into the decanter with the aim of increasing the oxygenation and maturation process of the wine.

While the classic splash with lots of noise can be used for young wines, the exact opposite must be done with older wines. The advice is to pour the wine into the decanter with extreme caution so that the color and brilliance can be preserved, eliminating any deposits that may have developed inside the bottle over the years.

To understand how important wine decanting is, you can do a simple experiment that allows you to have a very clear idea of ​​what happens.

Recommended experiment :

1. Pour half the bottle into a decanter.

2. Let it oxygenate and then serve it in a glass.

3. Serve the other half directly from the bottle.

Using the same glasses, it will be possible to have a realistic comparison of what happens. The difference will be visible as there will be a very different color in the two types and above all the perfume and taste will have variations that are not at all insignificant.

The decanter is a precious ally for those who love wine. It improves aromas, taste and structure, making each bottle a complete sensory experience.

If you don't have one, now is the perfect time to give one as a gift (or to yourself). A small investment for a big difference on the table.