How to Decant Wine (as well as Why and When Do It)

One question so often posed to wine-sales people is “Should I decant this wine?” To which the answer isn’t always straightforward. Often there are subjective judgements involved that are dependent upon how concentrated or diffuse one prefers his or her aromas and flavours. But the answer is a definite ‘yes,’ the benefits of decanting wine can be transformative.

Crucially so. That is, of unlocking hidden aromas, softening tannins, and even invigorating wines that might initially seem closed or tight.

Decanting wine is a simple yet effective technique, and understanding when and why to use it can enhance your enjoyment of fine and mid-range wines. And because the other question so often posed by customers is “What does decanting wine do?”, in this guide, we’ll walk you through the key reasons for decanting, the types of wines that benefit most, and the connection between a wine’s age and how it should be decanted.

Why Decant?

Aeration – Opening Up Aromas and Flavours

Because young and full-bodied reds more particularly can seem tightly packed, overly concentrated or ‘closed’ upon first pouring, they’ll need some ingress of oxygen to give their molecules a bit of excitement. Decanting allows this mixing to happen, thus releasing aromatic compounds and helping the wine express its full complexity.

Example: A younger Rioja or Bordeaux might have muted fruit and dominant tannins when first opened, but after 30 minutes to an hour in a decanter, more ethereal, violet, dark-fruit and spice aromatics begin to emerge, and the wine’s structure on the palate more balanced.

Softening Tannins and Acidity

Tannins, the natural compounds extracted from grape skins, stems, pips and oak barrels that give structure, ‘grippiness,’ and a drying sensation in red wines can sometimes be aggressive or abrasive in youth. Exposure to oxygen helps also to integrate these tannins, making the wine smoother, more approachable and palatable.

Example: A young Piemontese Barbera, Tuscan Sangiovese or Northern Rhône Syrah will subject your palate and gums to a sufficiently grainy, tannic grippiness, perhaps a bit harshly so when straight from the bottle, but decanting rounds out this edginess. Decanting Settles down and smooths whilst still preserving the crucial role it plays when matching with meatier culinary options.

Removing Sediment in Mature Wines

Aged wines, particularly those having been lightly or unfiltered altogether, often ‘throw’ a sediment—a natural byproduct comprising grape solids, dead yeast cells, tartaric acid and phenolic compounds. Although harmless, sediment can imbue a wine with an unpleasant gritty texture that is easily remedied through decanting.

Example: Vintage Port is most notorious for developing a comparatively deep sediment, and thus one most recommended for decanting. Read on for more specific guidelines on this procedure.

Eliminating Reductive Odours

Some wines can have a reductive character when first opened, which manifests as aromas of sulfur, rubber, or a certain egginess. Because these aromas typically dissipate with air exposure, decanting will speed up the process.

(N.B. – This does not apply to ‘corked’ wines, i.e., those tainted by ‘trichloroanisole’ [TCA] which renders damp, musty, mushroomy aromas, often reminiscent of damp cardboard. A corked wine is irretrievably so.

Example: Some Syrahs from the Rhône Valley or structured Italian reds like Sangiovese may initially have a slight sulfurous note that disappears after aeration.

How to Decant Wine: Step by Step

• Choose the Right Decanter: Wide-based decanters for young, tannic wines (maximize aeration). Narrow-shaped decanters for older wines (minimize excessive oxidation).

• Prepare the Bottle: If the wine is mature, stand it upright for a few hours to allow any sediment to settle.

• Pour Slowly: Pour more youthful wines straight into the decanter. For aged wines, pour gently while watching for sediment. To do this more vigilantly, you can use a candle or torch beneath the bottle neck to illuminate the liquid as it passes through.

• Breathing: Young wines: 30 minutes to 2 hours. Older wines: Serve immediately after decanting. Enjoy and Observe: Taste the wine as it evolves in the glass—decanting is a dynamic process!

How Decant Vintage Port

Decanting vintage Port is particularly essential for separating what is almost always a considerable accumulation of sediment at the bottom of the bottle. This process requires patience and a steady hand, as older wines can be delicate. Here’s a step-by-step guide to ensure a smooth and sediment-free pour.

Step 1: Stand Bottle Upright (24-48 Hours in Advance)

If the bottle has been stored on its side, stand it upright at least 24 hours before decanting (preferably 48 hours for very old Ports). This allows the sediment to settle at the bottom of the bottle, making it easier to pour without disturbing it.

Step 2: Tools of The Trade

A clean decanter (a classic narrow-necked one is ideal for vintage Port). A corkscrew (preferably a twin-prong Ah-So opener for older, fragile corks). A candle or flashlight to help spot the sediment while pouring. A fine-mesh strainer or cheesecloth (optional but useful for catching fine sediment).

Step 3: Carefully Open the Bottle

Older Port corks can be fragile, so use a twin-prong cork puller instead of a standard corkscrew to avoid breaking the cork. If the cork crumbles, use a fine-mesh filter to catch any debris while pouring. If the cork is too compromised, carefully push it into the bottle and filter the wine as you pour.

Step 4: Begin Pouring Slowly and Steadily

Hold the bottle in one hand and the decanter in the other. Keep the neck of the bottle over a candle or flashlight, shining light through the glass so you can see when the sediment reaches the neck. Pour in one smooth, gradual motion without stopping, which helps prevent the sediment from mixing back into the wine.

Step 5: Stop Pouring When You See Sediment

As soon as you notice cloudy liquid or sediment approaching the bottle’s neck, stop pouring immediately. The remaining wine with sediment should be discarded or used for cooking.

Step 6: Let the Port Settle and Serve

Unlike young wines, vintage Port does not need prolonged aeration—it’s ready to drink immediately. Serve in small pours to appreciate its evolving aromas and flavours over time.

Optional: Rinsing the Decanter for a Second Pour

If any sediment accidentally gets into the decanter, rinse it out and re-decant the clear wine.

How Long Can You Enjoy It?

Once decanted, vintage Port should be consumed within 24-48 hours, as it fades more quickly than regular red wines.

By following this careful process, you can fully appreciate the elegance, purity and myriad complexities of a properly aged vintage Port—without the unwanted sediment.

Which Wines Benefit Most from Decanting?

While many wines can benefit from decanting, certain styles and regions are especially well suited:

• Young, Tannic Reds: Wines with firm tannins and dense structures often need oxygen to soften their grip. Examples: Rhône, Barolo, Bordeaux, Napa Cabernet Sauvignon, Brunello di Montalcino, Australian Shiraz.

• Aged Wines with Sediment: Older bottles with delicate aromas and accumulated sediment require gentle decanting. Examples: Aged Rioja, Older Bordeaux, Barbaresco, Northern Rhône Syrah.

• Certain White Wines: Though less common, some full-bodied whites benefit from decanting to open up their aromatics. Examples: White Burgundy, Aged German Rieslings, Old Chenin Blancs from the Loire.

• Natural and Orange Wines: These often contain sediment and can benefit from aeration to soften funky or oxidative notes.

Wines that Typically Don’t Need Decanting:

Light and delicate reds (e.g., Pinot Noir from Burgundy, Beaujolais Cru) Most crisp white wines (e.g., Sauvignon Blanc, Albariño, young Chablis) Sparkling wines (Champagne, Prosecco) – effervescence dissipates with too much exposure to air

How Maturity Affects Decanting

The age of a wine plays a crucial role in determining how it should be decanted, and for how long.

Young Wines (0-10 Years Old)

Can handle extended aeration and may need 30 minutes to several hours to fully open up. A vigorous decant—where the wine is poured quickly into a wide-based decanter—is often beneficial. Particularly useful for structured reds like young Bordeaux, Barolo, and Syrah.

Mature Wines (10-20+ Years Old)

Should be decanted primarily to remove sediment rather than for aeration. Require a more delicate approach: pour slowly, using a candle or light to spot the sediment. Typically, these wines should be consumed soon after decanting, as too much oxygen can cause them to fade. Wines in a more advanced state of maturity can lose their subtle nuances if left exposed too long.

Very Old and Fragile Wines (30+ Years Old)

Some extremely aged wines may not need decanting at all, as they can lose their aromas quickly once exposed to air. If decanting is necessary to remove sediment, it should be done gently and the wine served immediately. Especially age worthy reds falling into this category will be Barolo, Rioja and Bordeaux, and should be decanted cautiously, otherwise such delicate nuances as they’ve developed in this advanced age may be easily stripped.

Conclusion

By understanding why and when to decant, you elevate your wine experience by ensuring that every bottle shows at its best. Whether you’re dealing with a robust, structured young red, an aged fine wine with sediment, or even an oxidatively styled white, using the right decanting approach is how you unlock its full potential.

And the rule of thumb is this: if a wine seems tight, closed, or unbalanced upon opening, decanting is likely to improve it. But if you’re handling a fragile, aged bottle, proceed with caution—sometimes, less is more.

Which is why from now on–even before you pull the cork on any special bottle–factor in what potentially enhancing effects decanting might provide. Because being the product of such provenance and savoir-faire, great wine demands maximum enjoyment. Enjoyment you owe to the wine and its maker as much as you owe it to yourself.