The Art of Decanting Wine – When, How and Why

Decanting wine isn’t just for show—it’s a simple technique that can noticeably improve how a wine smells, tastes, and feels in the mouth. It serves two main purposes: separating sediment and allowing the wine to breathe.

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When should you decant?
Older red wines (typically over 8–10 years old) often develop sediment, which can taste bitter and look unappealing in the glass. Decanting removes this. However, these wines can be fragile, so decant gently and serve soon after. Younger reds, such as Shiraz, Cabernet Sauvignon or Malbec, usually don’t have sediment, but decanting helps them open up. Exposure to air softens tannins and releases complex aromas. Some full-bodied whites or natural wines can also benefit, especially if they’re unfiltered or tightly structured.

How do you decant a wine? 
For aged wines, stand the bottle upright for several hours to allow sediment to settle. Then pour slowly into a decanter, stopping as soon as sediment appears near the neck—use a candle or back-light to help see. With younger wines, feel free to pour more energetically to encourage aeration. Let the wine sit for 30 minutes or so before drinking.

Why decant?
Decanting can enhance clarity, aroma, texture and flavour. With just a bit of care, decanting can turn a good bottle into a memorable one.

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