What is Decanting?
Pouring wine from bottle to another vessel to separate sediment and/or expose the wine to air.
Understanding Decanting
Decanting serves two purposes: separating wine from sediment and aerating it. Older red wines often throw sediment—harmless but unpleasant in the glass—which settles when the bottle stands upright before carefully pouring. Younger wines benefit from aeration: exposure to air "opens up" the wine, softening tannins and releasing aromas. Some wines need hours of decanting; others need just minutes.
Why It Matters
Proper decanting can dramatically improve wine enjoyment. Over-decanting can ruin delicate aged wines, while under-decanting may leave young wines closed and tannic.
Examples
- 1Vintage Port should be decanted to remove sediment
- 2Young Barolo often benefits from 2-4 hours of decanting
- 3Delicate old Burgundy may need only brief decanting
Related Wine Terms
Quick Definition
"Pouring wine from bottle to another vessel to separate sediment and/or expose the wine to air."
Explore More Wine Terms
Put Your Knowledge to Use
Discover premium wines with our guaranteed upgrade system. Pay entry price, receive wines worth the same or more.
Browse Today's Offers