Breathe Better fruit expression, a softer structure and the best possible tasting condition – these are the reasons why it’s a good idea to decant certain wines.
But how and when should you decant a wine? We asked Tasting Panellist, winemaker and wine show judge, Dave Mavor to fill us in.
WHEN TO USE A WINE DECANTER
WHAT IS A WINE DECANTER FOR?
The major benefit of decanting is to let wine and oxygen combine. Wine feeds on oxygen when it’s released, giving it the best chance to open up allows the fruit to prosper, the structure to soften, and the wine to be in optimum tasting condition.
In the old days, a wine that had a cork and was deemed worthy, or was of good providence, was meant to be decanted, but the advent of the screwcap has changed all this. It’s the newer bottles in your cellar, the ones you put aside for immediate drinking, which are the ones that can benefit from a little TLC in a wine decanter.
As screwcapped wines arrive tighter and more fine-boned than their predecessors under cork, a bit of air can help release primary fruit and aid texture. In terms of time, newer wines can be left in the decanter and you’ll notice they open up over the course of a few hours.
Older wines, however, do not need more than an hour as they will start to fall away in the decanter and fruit can become stripped quite quickly.
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WHEN TO DECANT YOUR WINE
CAN DECANTING HELP AN INFERIOR WINE?
While we generally prefer the ritual, elegance and occasion of a wine decanter, there is no question that aerators are one of the fastest ways to achieve a similar result.
The theory works on the vinturi effect, where the velocity of a wine poured through a small gap increases, and as this happens, pressure decreases and air is mixed with the wine as it is poured into the glass.
So aerators are a fast alternative to decanting and if no-one else is sharing your wine, you can pour just a glass through the aerator instead of having to pour the whole bottle into a decanter.