To decant or not to decant, is the question I get asked many times. It can be a personal preference of course but here is some tips on when you might want to if possible. The age of the wine makes a huge difference when it comes to using a decanter. The rule of thumb tends to be if a wine if not at least seven years old, it is better to use a decanter. That being said, most wines that the majority of people drink will fall into that category. It may not be practical to use a decanter on each occasion.
The reason to use a decanter is to aerate the wine so to get oxygen mixed with the wine so it will help smooth out the astringent taste of tannins. Tannins in wines under that seven year age can be strong so getting oxygen mixed in well will make drinking those wines better on the palate. Wines over seven years old really do not need decanting because the tannins have had time to smooth out in time. Many restaurants will decanter wine for you when purchasing a bottle of wine, just ask your server.
Here are some tips when using a decanter:
Tip #1- Using a decanter is great when time permits for most red wines and wines under seven years of age.
Tip #2- I have found in my travels to Italy that Italian red wines always do better when decanting and sitting for twenty to thirty minutes.
Tip # 3- never use detergent to wash out your decanter, it can change the taste of the wine due to residual chemicals.
Choosing a decanter really comes down to style but it should be glass and I prefer a large neck and opening to allow oxygen to get into the wine quicker. Most wines need about thirty minutes in a decanter to get the best results. I like to also use an aerator along with a decanter to help the time along. Just pour the wine through an aerator into the decanter and presto!
Cheers!!
