A wine decanter's primary purpose is to store and serve wine and allow it to breathe. An adequate surface area exposed to air is crucial to the oxygenating process. Sediment and crumbled cork are often found in red wines. Pouring into a decanter can help to filter and remove any unwanted residue.
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Pour the wine into the wine decanter so that it touches the sides of the glass. This is done to allow more oxygen to reach the surface of the wine. For the same purpose, it is also good to rotate the wine riser through the neck.
How long does it take to decant wine? Wine decanting can take anywhere from 15 minutes to 3 hours, with the average time being around 40 minutes. Here are some examples:
Full-bodied wines: These wines will take the longest, expect about 1-2 hours.
Cheap wines: Cheap wines often need strict oxygenation to induce oxygen to improve the aromas. You can pour a small amount into the decanter, then recork and shake the bottle before pouring the rest into the decanter. Wait about 20 minutes.
Older red wines: depending on the style, most take about 2 hours.
If stored in the decanter, you'll want to be sure to enjoy it within 2 to 3 days. Storing wine any longer than that once it has been opened is not recommended. Following these simple guidelines will help you achieve maximum pleasure from your wine, in the fullest expression of its flavors and aromas.
A particularly fragile or old wine (especially one 15 or more years old) should only be decanted 30 minutes or so before drinking. A younger, more vigorous, full-bodied red wine—and yes, even whites—can be decanted an hour or more before serving.
Decanting has numerous benefits, including separating the sediment from the liquid. This is especially helpful for red wines, which hold the most sediment. Decanting also enhances a wine's flavor by exposing it to fresh air, and allowing it to breathe.
A wine 10 years or older is typically considered as matured. However young red wines also benefit from decanting, as the aeration makes them smoother and rounder, speeding up the ageing process. We should decant younger wines (younger than 10 years) to open up aromas and flavours, revealing more complexity.
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For bottles in which little to no sediment is present, rinsing the bottle is unnecessary. Decant the wine back into the original bottle. Take care not to pour too quickly. Let sit for an hour before serving.
From young wine to old wine, red wine to white wine and even rosés, most types of wine can be decanted. In fact, nearly all wines benefit from decanting for even a few seconds, if only for the aeration. However, young, strong red wines particularly need to be decanted because their tannins are more intense.
Decanting can "open" a young wine, bringing forth the aromas and flavors and softening tannins. Many young Pinot Noirs will benefit from 1 to 2 hours of decanting. A rough general rule to keep in mind is that 2 hours in a decanter is equal to about one year of bottle maturation.
Pour the wine into the decanter at such an angle that it can be exposed to as much air as possible. If using a simple carafe-style decanter, you can swirl the wine once poured. After pouring into the decanter, allow the wine to rest for a period of time before service.
Decanting wine is performed for two main reasons. Firstly, remove the sediment from reaching the glass and secondly, assist the wine in aerating and 'open up' before consuming. Removing the sediment and minimising the amount of sediment that reaches the glass is particularly apparent with older, 'vintage' wines.
Most white and rosé wines don't need to be decanted. In fact, some aromatic compounds, like the passionfruit flavor in Sauvignon Blanc, waft away! So, the only reason you might want to decant a white or a rosé wine is if it's “reduced.”
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