Have you ever wondered what the difference is between decanting and decanting a wine?  These two terms, which are often confused, have distinct purposes and require specific attention. Whether you’re a lover of delicate, dynamic wines or an admirer of understated vintage bottles, explore the nuances between decanting and decanting to honor every wine in your glass. Don’t worry, we’re here to explain in detail the subtleties between the two terms. 

Decanting: The Art of Separation

Decanting a wine can make you seem like a true professional, provided you know how to do it.

It is preferable to choose an older bottle, one that has been sitting in the cellar for years. Due to its advanced age, sediment will have formed at the bottom, consisting of a mix of tannins and color pigments that can affect the clarity and taste of the wine.

Pour the wine gently into a decanter, being careful not to pour too quickly to avoid transferring the sediment. Your wine will appear clearer, purer, and will fully reveal its flavors.

Don’t forget to let it breathe—don’t rush it!

Aerating: The Art of Oxidation

Swirling and letting a wine breathe to release its aromas is great, but it’s not for every wine!

A young, vibrant wine will be the best option for aeration. This method allows you to highlight hidden aromas and soften present tannins, as is often the case with a young Bordeaux. A myriad of aromas, subtleties, and complexities await—explore what your wine has to offer.

However, not all wines should be aerated. Avoid trying this with a Saint-Émilion or a Pomerol, and especially not with light Alsatian white wines. You risk losing the wine’s subtlety and uniqueness.

Choosing the Right Decanter

• A narrow-necked decanter is your best friend for decanting wine.
• A wide-bottomed decanter is ideal for aerating. This shape allows the wine to breathe and expand.

But don’t hesitate to explore the world of decanters on your own. Between aesthetics and utility, you’ll surely find the perfect match!