Which Wines Should Be Decanted?

RED WINES!

When time has not yet done its job, the wine is said to be closed. The colour is deep and the nose is weak. On the palate, it has a tense structure and its aromas are dormant and difficult to perceive. It is necessary to shake it up a little so that it expresses its potential.

The more tannic red wines should be decanted to avoid the astringency of the tannins, which, once oxygenated, can express their full organoleptic potential.

Young wines

Technically, decanting allows the wine to be oxygenated to age it artificially. The younger and more closed the wine, the more vigorously it should be poured into the carafe.

If necessary, (provided that the wine has no deposits because it is old), do not hesitate to shake it, or even decant the wine several times to amplify the oxygenation phenomenon.

Leave old wines alone!

It is not advisable to decant an old wine. Over time, it may have lost some of its structure. Fragile, it may not be able to withstand decanting and its aromas may evaporate into thin air.

Serve it gently into a glass and that's it!

Which material should you choose?

Although decanting may cause a small thermal shock that will awaken the bouquet, make sure that the container is at about the same temperature as the wine.

If you don't have a wine decanter, a large pitcher or a classic carafe can do the trick.