To decant or not decant? That is the question. Read on if you’ve ever wondered the purpose of those fancy wine receptacles.
Decant
/di’kant, di:‘kant/
verb
To gradually pour (wine, port, or other liquid) from one container into another, typically in order to separate out sediment.
Ever find yourself wondering around a homewares stall, or visiting those fancy glassware stores that sell miniature glass figurines, and odd-shaped jugs? You know, the ones that usually have a long narrow neck that opens into a large bowl, and generally doesn’t have a handle (if it does, it’s usually a tiny, almost decorative one)?
There’s a good chance you’ve stumbled on a Decanter.
A decanter is a vessel that is used to hold the decantation of a liquid, which may contain sediment. Traditionally made from either glass or crystal, decanters come in all shapes and designs; however, their volume typically equates to one standard 750ml bottle of wine.
But, what’s the point in pouring wine from one container to another? Why not just poured it straight into a glass? Decanting wine serves a few key purposes.
Firstly, aeration. Decanting wine allows it to come into contact with oxygen, which helps to release its aromas and flavours. This is particularly helpful for red wines with lots of tannins (such as Cabernet Sauvignon), as oxygen can help soften them, making the wine smoother and more expressive.
Secondly, it helps in separation of sediment. Some older wines, especially older red wines, can develop sediment over time. Decanting helps to separate the clear wine from any sediment, which could affect the taste and texture.
Finally, it can help to enhance flavour. Some wines, especially young red wines, can taste closed or “tight” after being opened. Decanting can help to “open up” the wine by allowing it to breathe, which can help enhance its complexity.
It’s important to note, however, that not all wines need to be decanted. Generally, younger wines benefit more from the process, while delicate older wines may only need a brief decanting – or none at all.
There are several types of wine decanters, each designed to serve different purposes and enhance the experience in various ways (see table below).
For example, wines that take longer to oxygenate thanks to their higher tannin profile generally need more time in a decanter. To speed up the process, choose one with a wide base to increase the amount of oxygen exposure to the wine.
Here are some other things to consider:
- For full bodied red wines, such as Cabernet Sauvignon, Shiraz and Nebbiolo (to name a few), use a decanter with a wide base to allow for maximum oxygen exposure
- For medium-style reds, such as Sangiovese, Merlot and Fragola, use a slightly smaller decanter that still features a wide bowl
- For lighter style reds, such as Pinot Noir, or for White or Rosé varietals, use a small-to-medium sized decanter that has been slightly chilled
Different Decanter Styles
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| Swan or U Shaped Decanter | Cornett Decanter | Duck Decanter |
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Shape: Elegant curved body resembling a swan, with an elongated neck. Best for: Medium- to full-bodied red wines. Purpose: Provides both aeration and a stylish pour, minimizing drips. |
Shape: Long, thin, and slightly curved, resembling a horn. Best for: Young and aged wines. Purpose: Elegant pouring design while allowing controlled aeration. |
Shape: Low, elongated body similar to a duck. Best for: Older red wines with sediment. Purpose: Minimizes aeration while allowing sediment to settle at the bottom. |
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| Standard/Traditional Decanter or Carafe |
Aerating Decanter |
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Shape: Round or slightly oval base with a narrow neck and a stopper. Best for: Most red wines and some aged whites. Purpose: Allows moderate aeration and helps separate sediment from the wine. |
Shape: Modern design, often with built-in aeration technology. Best for: Any wine that benefits from rapid aeration. Purpose: Uses air pressure or swirling mechanisms to aerate wine instantly. |