Basically, decanting serves two purposes: to separate the sediment, i.e. the sediment, from the wine or to “aerate” a wine and thereby make it livelier.
I usually only decant very young white wines. Pouring a red wine that has been sealed in a bottle for 15 years or more into a decanter seems kind of brutal to me.
A guide to decanting
But if you want to do it right, read here how to learn it in the sommelier school:
- Stand the bottle upright for 24 hours or more before drinking to allow the sediment to settle to the bottom.
- Remove the capsule and cork and wipe the neck of the bottle clean (with a very concentrated expression).
- Hold a candle under the neck of the bottle.
- Pour the wine slowly and steadily into the decanter. When you get to the bottom half of the bottle, pour even more slowly and carefully.
- Stop once the sediment has reached the neck of the bottle.
Tip: It is best to open two bottles at the same time. One is decanted, the other not – this is a great way to compare what tastes better (or whether you can even taste a difference).
And have fun cleaning the decanter … Another reason why I rarely decant!