Should You Decant Your Wine?
Decanting improves some wines dramatically and does nothing for others. Here's how to decide when to bother — and how to do it properly.
· 5 min read
Key takeaways
- There are two reasons to decant: to separate sediment from an old wine, and to give a young wine air so it opens up faster.
- Most everyday wine doesn't need decanting — but many young, tannic reds benefit from even 30 minutes in a decanter.
- Old wines (10+ years) should be decanted quickly and carefully, just to remove sediment — too much air can destroy their delicate aromatics.
- White wines and sparkling wines are almost never decanted. The exception: a serious, aged white Burgundy may benefit from 15 minutes in a carafe.
Frequently asked questions
- How long should I decant a young Bordeaux?
- At least an hour, often two, for a full tannic Pauillac or Saint-Estèphe from a recent vintage. Lighter Left Bank wines may need only 30 minutes. If the wine still seems tight after an hour, leave it longer.
- Can you over-decant a wine?
- Yes. Old wines in particular can lose their delicate aromatics within 30–60 minutes. For young tannic reds you have a wide window; for anything over 15 years old, decant quickly and pour promptly.
- Does the shape of the decanter matter?
- Somewhat. Wide-based decanters aerate faster — good for young reds. Narrow-based are better for old wines you're just separating from sediment. In practice, any glass vessel with a reasonable opening works.
- What about the Coravin system?
- Coravin extracts wine through the cork via a needle, replacing the volume with argon gas so the remaining wine is unaffected. Excellent for tasting expensive bottles without opening them fully. Doesn't work with synthetic corks or screw caps.
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