When should wine be decanted? And for how long? What is the effect?
These are the questions asked when one thinks about decanting. But, don't think that these questions are a consensual theme. Decanting is another topic that generates discussion among professionals, as with so many other issues related to the world of wine.
Here are some general tips, but remember that decanting wine is not an exact science. It depends on the characteristics of each wine, it depends on when you are going to drink it, and it depends on your personal preferences. The advice on how to serve the wine will be different if, for example, wine is drunk when it is released and is young or if you´re opening it is ten years from now, in the case of wines with ageing potential.
If in doubt, it is always interesting to experience the behaviour of the wine in the glass during a meal, tasting or wine tasting. You will be able to understand the nuances that the wine acquires. Most likely, in the end, the wine will be completely different than when it was served and often much more interesting. Some prefer to appreciate the evolution of the wine in the glass and understand which phase of evolution they prefer.
But here are some general tips because when it comes to decanting, there are no defined rules.
When you decant a wine, you essentially intend:
1. To aerate the wine to open up its aromas and flavours and ensure a more intense appreciation;
2. Separate the sediments that have formed over time.
When decanting wine, two phenomena take place: evaporation and oxidation. In practice, these will smooth the wine, making it more expressive and aromatic.
Most white and rosé wines do not need to be decanted, because their aromas are quickly released.
In the case of red wines, almost all of them improve with decanting. Oxygenation will soften and release their fruity aromas. Longer decanting times should be reserved for fuller-bodied red wines (60 minutes or more), for medium-bodied red wines about 30 to 60 minutes and 20 to 30 minutes for lighter red wines, such as Pinot-Noir.
Old wines are always an exception because they are very delicate and may degrade quickly after opening. The best is to ask for a recommendation from the producer or your wine store. If this is not possible, we advise you not to risk decanting as the wine may end up quickly oxidized and its aromas may fade. Taste it first and check if it is balanced. If you feel it needs decanting, do it for no more than 30 minutes and taste again. And, of course, you can always choose to appreciate in the glass the development it will show.
In case there are sediments and (for that reason) it needs to be decanted, do it very carefully and slowly (see tips below). Afterwards, taste it to understand if it needs time in the decanter or if it should be served straight away so that its aromas are not lost.
As for sparkling wines, the cases that require decanting are rarely. In these cases, there is a specific decanter for this type of wine. They are amphora-shaped so that there is less surface area and the bubbles preserved.
Removing the sediments through decanting
As they age, older red wines or Port Wines, for example, produce sediments. These sediments are not harmful to health, but if ingested, they may transmit a bitter flavour and, the tasting experience may not be so pleasant. Decanting will separate the wine from these sediments.
To separate these sediments properly, make sure the bottle stays in an upright position for at least 24 hours so that they accumulate at the bottom of the bottle. When decanting, handle the bottle carefully so that the sediment remains concentrated at the bottom. Carefully remove the cork using a blade corkscrew if you notice the cork is not in good condition. Clean the bottleneck and pour the wine into the decanter very slowly and continuously without stopping. When the sediments are getting closer to the neck, pour it in even more slowly. As soon as the sediments reach the neck, stop pouring and throw away the residual wine inside the bottle. Often the visualization of the sediments is not as easy as it seems. Sometimes you may think that the wine is clear and realize that it already has a slightly cloudy colour. One of the tricks you may use is to place a point of light (a flashlight or a candle) under the bottleneck. You will see that this tip makes it much easier to visualize the sediments.
And now enjoy and do your decanting experiments. Why not open a bottle and decant half and serve the other half without being decanted? This is a great trick that you can use to obtain two different experiences with a bottle of wine and understand how decanting is going to improve the wine.
You will see that while decanting and "non-decanting", each bottle of wine is different and unique. We can use logical principles but, it is impossible to formulate rules. And that is exactly what we are passionate about! To decant or not to decant is really a (good) question!
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