| There are two reasons why we decant wines: |
1. Decant an older wine to separate it from its sediment.
2. Decant a younger wine to increase aeration, revealing more complexity, and opening up aromas and flavors.
To enjoy young wines fully (up to 10 years for both red and white) consider opening them 8 - 12 hours prior to consumption for aeration, or decant the wine, as this shortens the aeration process.
The main preservation element in wine is carbon dioxide, which is integrated with the wine during the first (= alcoholic) fermentation.
Decanting reduces the amount of carbon dioxide and "matures" the wine, allowing the bouquet to develop faster.
On the palate, decanted wine expresses higher levels of fruit in red wines and tends to integrate and smooth out tannins.
When decanting young wines, turn the bottle directly into the decanter and let it splash into the vessel to maximize aeration.
When decanting off the sediment of an old wine, slowly pour the wine into the decanter without allowing any sediment to leave the bottle.