Why, When & How to Decant Wine

Do you own a wine decanter? And if you do, how often do you actually use it? Does decanting really make a difference? Why do some wines need it while others don't?

Decanting is one of those wine topics that can spark plenty of debate. Some swear by it; others think it's unnecessary. The truth? There isn't one universal rule.

Here’s our take on why, when, and how to decant wine, with a little room for experimentation along the way.

What Is Decanting?

Decanting is the process of transferring wine from its bottle into another vessel, usually a wine decanter, while leaving any sediment behind.

It serves two main purposes:

1. Separating wine from sediment, particularly in older bottles.
2. Exposing wine to oxygen, which can help open up aromas, flavours, and texture.

Wine can also be poured back into its original bottle after decanting. This is known as double decanting.

Why Should You Decant Wine?

The biggest reason to decant is to help a wine open up and express itself.

Young wines can sometimes seem tight, shy or closed when first opened. Giving them some controlled exposure to oxygen can soften their structure and make their aromas and flavours more noticeable.

Decanting can also be useful for older wines because sediment naturally develops as wine ages. While sediment isn't harmful, it can make the wine feel gritty or more astringent and certainly isn't something you want swirling around in your glass.

A careful pour into a decanter allows you to leave that sediment behind and serve a clearer, cleaner wine.

Does Cheap Wine Benefit From Decanting?

Absolutely.

Decanting isn't reserved for expensive bottles or serious collectors. A young, inexpensive wine can sometimes benefit just as much from aeration as a premium bottle.

The key is the wine's structure and condition — not its price tag.

When Should You Decant Wine?

There isn't a strict right or wrong answer.

Young wines can benefit from decanting relatively soon after opening, particularly if they seem tight or overly tannic. This applies to both red and white wines.

Older wines are more delicate and require a little more care. Their aromas may already be beautifully developed, so excessive oxygen exposure can cause them to fade quickly.

For older reds, the grape variety, region, and vintage all matter. An older Burgundy, for example, may need a different approach from an older Bordeaux or Rhône.

As a general starting point, wines over 10 years old are worth considering for careful decanting, particularly if sediment is present.

And here's a slightly more controversial idea...

Can You Decant Champagne?

Yes — although it's definitely not for everyone.

Older vintage Champagne can sometimes benefit from careful decanting when the goal is to highlight its evolved aromas and complex flavours rather than simply preserve maximum fizz.

The concern, of course, is that exposing Champagne to oxygen can reduce its mousse.

That's exactly why this is subjective. If the bubbles are the star of the show, don't decant. If you're interested in exploring the mature, layered character of an older vintage Champagne, careful decanting can be an interesting experiment.

How to Decant Wine Properly

Start by holding the decanter at a slight angle.

Slowly pour the wine down the side of the decanter rather than pouring directly into the bottom. This increases the wine's contact with oxygen without creating unnecessary splashing.

If you're decanting an older bottle because of sediment, pour slowly and carefully. Leave the final little bit of wine in the bottle once you see sediment approaching the neck.

Then let the wine rest before serving.

How Long Should You Decant Wine?

Use these times as a starting point rather than a hard rule:

The most important thing is to taste as you go. Wine can change dramatically in a decanter, and sometimes it reaches its sweet spot much sooner than expected.

To Decant or Not to Decant?

That's the fun part.

Decanting is subjective, and wine doesn't always follow a rulebook. Instead of worrying about whether you're doing it "correctly", try an experiment.

Take one bottle and pour half into a decanter. Leave the other half in the bottle. Taste them side by side after 30 minutes, an hour, and a few hours.

You'll quickly discover whether decanting actually makes a difference to that particular wine.

And yes, there are people who swear by unconventional methods — including using a blender to aerate wine. We can't say we're brave enough to try that one.

Ultimately, wine is meant to be enjoyed, explored, and shared. So pour, taste, experiment, and find what works for you.

Happy decanting!

FAQs | About Decanting Wine

How do you decant wine?

To decant wine, slowly pour it from the bottle into a clean decanter, allowing it to run down the side to increase oxygen exposure. For older wines, pour carefully and stop before sediment reaches the decanter. Decanting can help young wines open up and older wines separate from sediment.

Does every wine need to be decanted?

No. Many wines can be enjoyed directly from the bottle. Decanting is most useful when you want to aerate a young, closed wine or separate sediment from an older bottle.

How long should you decant red wine?

It depends on the wine. A young red may benefit from around an hour, while older Burgundy, Bordeaux, or Rhône wines can require anywhere from one to five hours. Taste periodically rather than relying solely on a timer.

Can you decant white wine?

Yes. While red wine is more commonly associated with decanting, some young and older white wines can benefit from controlled oxygen exposure.

Should you decant old wine?

You can, particularly when sediment is present, but older wines are delicate. Pour slowly and monitor the wine closely because too much oxygen can cause an aged wine to fade.

Does decanting make wine taste better?

It can. Decanting may help certain wines become more aromatic, expressive, and balanced. However, the effect varies depending on the wine, its age, and its condition.

Is decanting the same as aerating wine?

Not exactly. Aeration refers broadly to exposing wine to oxygen. Decanting is the physical process of transferring wine into another vessel, often with aeration as one of its purposes.