Wine Decanters

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Published: August 18, 2006

Decanters are vital when enjoying certain reds. They allow oxygenation, a process in which oxygen enters the properties of the wine, to occur. This process enhances the bouquet and flavor of the wine. Decanting should also be practiced when serving old ports who have spent a majority of their time maturing in the bottle.

align="left" style="margin-bottom: 0in;">A decanter allows you to view the actual color of the wine and emphasizes the rich attributes that some vintage reds bear. Vintage wines should be decanted since sediment settles and should be removed from the wine before service sediment will impact the flavor of the wine

Chardonnays enriched in oak are most likely to have their flavor altered if decanted, but this process is not necessary. An individual who desires a full flavor of oak would decant, but white wine is generally not decanted.

There is no rule when purchasing a wine decanter. They come in many shapes and sizes. One with more details, such as a wider neck or bowl, provides maximum breathing room for the wine, but is not necessary. Decanters should be purchased based on the individuals style and taste.

Decanters are essential but not always required when serving wine. Many restaurant's decant wines that exceed a certain price point in their establishment while other restaurant's decant every bottle ordered.

"I prefer to decant wines, both young and old. It is a sign of respect for old wines and a sign of confidence in young wines."
-Bordeaux negociant Christian Moueix