Decant or Aerate?

Decanting is mainly used for older red wines that have developed sediment, or for younger wines that have not been filtered. Sediment in older wines should preferably be kept out of the glass, as it can make the wine cloudy and may give it an unpleasant taste or texture.

Young wines, both red and white, can benefit from being aerated in a decanter. Contact with oxygen helps the wine open up and develop its full potential. The wine may become softer, while its flavours, aromas and character become clearer and more expressive.

Clean the Decanter and Check the Wine

Before decanting or aerating, it is important to taste the wine and make sure it is in good condition. Begin by seasoning the decanter, which means rinsing it with a small amount of the same wine you are going to serve.

• Pour a small amount of wine into a glass and then transfer it to the decanter.
• Swirl the wine around the decanter to remove any dust or residue.
• Pour the wine back into the glass and smell it. Make sure it does not have any signs of a fault, such as aromas resembling rotten onion or acetone.
• Taste the wine to confirm that it is in good condition.

When the wine smells and tastes as it should, you are ready to begin.

How to Decant Wine

When decanting a wine with sediment, the first step is to leave the bottle standing upright for a while. This allows the sediment to settle at the bottom of the bottle.

During decanting, use a light source, such as a candle or the torch on your mobile phone, to help you see when the sediment is approaching the neck of the bottle.

Place the decanter on one side of the light source and hold the neck of the wine bottle directly above the light. Slowly and carefully pour the wine into the decanter.

Continue pouring until you can see the sediment approaching the opening of the bottle. Stop pouring at this point. Check the wine by holding the decanter up to the light and make sure no sediment has entered it.

Would you like to use all the wine in the bottle? You can filter the remaining wine through a coffee filter to remove the sediment.

How to Aerate Wine

Most wines sold today are relatively young and only need aeration. One alternative, and slightly entertaining, method is to “shock aerate” the wine by pouring it quickly and firmly into a decanter.

There is no need to pour carefully. In fact, allowing the wine to splash and swirl helps it come into contact with oxygen more quickly.

You can also swirl the decanter a few times before serving to expose the wine to even more air.

The wine is now ready to serve.