Decanting Wine: When, Why, and How to Do It Right

Decanting is one of wine service's most misunderstood practices. Some believe every wine needs it; others dismiss it as unnecessary ritual. The truth lies in understanding what decanting actually does and applying it appropriately. When used correctly, decanting can transform how a wine presents itself.

What Decanting Actually Does

Decanting serves two distinct purposes: separating wine from sediment and introducing oxygen. Understanding these functions helps you decide when and how to decant.

Separating Sediment

Aged wines naturally throw sediment—solid particles that form as tannins and pigments polymerise over time. While harmless, sediment can be unpleasant to drink and can muddy the wine's appearance. Decanting allows you to pour the clear wine off the sediment, leaving the gritty particles in the bottle.

Sediment is most common in red wines aged more than five years, particularly those with high tannin content. Pinot Noir generally throws less sediment than Cabernet or Shiraz due to its lower tannin levels, but aged examples may still benefit from careful decanting.

Introducing Oxygen

When wine contacts air, it undergoes rapid changes. Aromatic compounds volatilise (become more expressive), and harsh or reductive notes can dissipate. Young, tannic wines often soften with aeration, while closed wines may open up to reveal hidden complexity.

This aeration effect is why people swirl wine in their glass—but decanting provides more dramatic exposure. The large surface area in a decanter and the splashing during the pour accelerate the process significantly.

When to Decant Pinot Noir

Pinot Noir presents a special case because of its delicate nature. The same exposure that helps tannic wines can overwhelm more fragile ones. Here's how to approach decanting for different Pinot Noir styles.

Young, Entry-Level Pinot Noir

Most everyday Pinot Noir (1-3 years old, under $40) is designed for immediate enjoyment and doesn't require decanting. Simply open, pour, and enjoy. If anything, you might let the first glass sit for a few minutes to warm slightly from refrigerator temperature.

Young Premium Pinot Noir

Higher-quality young wines (1-3 years old, $40+) often benefit from brief decanting or extensive glass swirling. These wines may show some reduction or closed aromatics when first opened. A 15-30 minute decant can help them open up and show their full potential.

Mature Pinot Noir

Aged Pinot Noir (5+ years) requires careful consideration. While these wines may have sediment requiring decanting, they're also more fragile. Extended oxygen exposure can cause them to fade rapidly. For aged Pinot Noir:

• Decant only if sediment is present
• Pour gently to minimise aeration
• Serve relatively quickly after decanting
• Consider just pouring carefully from the bottle if sediment is minimal

How to Decant: Step-by-Step

Proper decanting technique ensures you achieve the intended purpose without damaging the wine.

For Wines with Sediment

1. Stand the bottle upright: At least 24 hours before opening, stand the bottle upright to allow sediment to settle to the bottom
2. Prepare your setup: Have your decanter clean and ready. Position a light source (candle traditionally, but a torch works fine) behind where you'll pour
3. Open carefully: Remove the capsule completely and clean the bottle neck. Open without shaking the bottle
4. Pour slowly: Hold the bottle at an angle and pour in one continuous motion. Watch the light through the neck
5. Stop at sediment: When you see the first wisps of sediment reaching the bottle neck, stop pouring. You'll lose about half a glass, but the remaining wine will be clear

For Aeration

1. Choose your decanter: Wide-bottomed decanters provide more surface area and faster aeration
2. Pour with purpose: Pour somewhat vigorously, allowing the wine to splash against the decanter walls
3. Swirl if desired: Once poured, swirling the decanter introduces additional oxygen
4. Time appropriately: Follow the timing guidelines below based on wine style
5. Taste and adjust: Sample the wine periodically to monitor its development

Decanting Time Guidelines

How long to leave wine in a decanter depends on its age, style, and structure.

Quick Reference

• Light, young Pinot Noir: 0-15 minutes (or not at all)
• Premium young Pinot Noir: 15-30 minutes
• Full-bodied young reds: 30-60 minutes
• Young tannic reds (Cabernet, Barossa Shiraz): 1-2 hours
• Aged wines (10+ years): Just before serving, or not at all

Choosing a Decanter

Decanters come in endless shapes and sizes. Here's what actually matters.

For Aeration

Wide-bottomed decanters with large surface areas are most effective for aeration. The increased wine-to-air contact speeds the process. Some designs feature unusual shapes meant to maximise this exposure.

For Sediment Separation

Any decanter works for separating sediment. What matters more is a design that pours cleanly and is easy to wash. Some decanters designed for dramatic presentation are nightmares to clean.

For Delicate Wines

Narrow decanters or simple glass carafes limit oxygen exposure, making them appropriate for older or more fragile wines that need sediment removal but not extensive aeration.

Practical Considerations

• Ease of cleaning: Decanters should be easy to wash and dry. Narrow necks can trap moisture and develop mould
• Stability: Ornate designs may look impressive but can be tippy when full
• Storage: Consider whether you have space to store a large decanter safely

Common Decanting Mistakes

• Decanting everything: Not every wine benefits. Simple, fresh wines meant for immediate drinking don't need it
• Over-aerating delicate wines: Pinot Noir and other light reds can fade quickly with too much exposure
• Forgetting about sediment: Failing to stand older bottles upright before opening guarantees the sediment will end up in your decanter
• Using a dirty decanter: Residue from previous wines or cleaning products affects taste. Rinse decanters with a little wine before use
• Leaving wine in the decanter overnight: Once opened, wine begins its decline. Decant only what you'll drink, or use a vacuum preserver

Alternatives to Decanting

If you don't have a decanter or need a quicker solution, several alternatives exist.

Glass Swirling

Aggressive swirling in the glass provides aeration without a decanter. It's less effective for wines needing significant opening, but works for modest aeration needs.

Double Decanting

Pour wine into a decanter for aeration, then back into the rinsed original bottle. This allows you to transport the wine or serve from the branded bottle while still benefiting from aeration.

Aerator Devices

Pour-through aerators claim to achieve instant aeration. Results are debatable—they introduce oxygen quickly but can't replicate the gradual development that proper decanting provides. They're better than nothing in a time pinch.

Decanting and Food Timing

Coordinate decanting with your meal preparation to serve wine at its best moment.

For wines needing 30-60 minutes of aeration, decant before you begin cooking. The wine will be ready as dinner comes together. For wines needing less time, decant during the first course or just before serving the main dish.

If you're unsure how a wine will develop, pour a small amount into a glass first. Taste this periodically while the rest develops in the decanter. When the tasting sample hits its stride, serve the decanted wine.

Final Thoughts

Decanting is a tool, not a ritual. Use it purposefully when it will genuinely improve the wine, and skip it when it won't. For Pinot Noir specifically, err on the side of less rather than more exposure—the grape's delicacy is part of its charm, and over-decanting can strip away the subtlety that makes great Pinot Noir so compelling.

As with all wine service, the goal is enhancing enjoyment. If you're uncertain, taste and adjust. A wine that needs more time will tell you; a wine ready to drink will reward you immediately.