Definition: Decanting old wines

As highlighted in the article on decanting and carafage, it is not always advisable to decant old wines.

Decanting is the process of separating the solid particles at the bottom of the bottle from the liquid. For this filtration, a narrow-necked decanter should be used.

The immediate consequence for the wine is sudden and violent oxygenation. When dealing with a bottle that is 20 years old or more, it needs calm and serenity in order to present itself in excellent condition.

Caution

The wine must have a very solid structure to withstand this noble operation. If you decant a thin, weak wine, its aromas, textures and soul will vanish.

So which wines?

A great wine from a great vintage will benefit from being decanted if there is indeed a heavy deposit at the bottom of the bottle.Wines from Bordeaux, the Rhône Valley, old Cahors and Madiran, from rich, concentrated vintages such as the trilogy of 1988, 1989 and 1990, and the unforgettable 1982, 1961 and 1945, will rise to the occasion after this noble act.

Otherwise, never forget that a wine needs tenderness in order to blossom. Open the bottle a few hours in advance, let the wine warm up in the cellar at 14°C, and you will naturally notice the difference when you offer it patience and respect. The bottle becomes so tender, elegant, and pleasant.

In short, decanting old wines is justified in the case of wines with great ageing potential, powerful, opulent, with a real deposit, and if the wine is capable of withstanding this noble act. Suffice to say that this will not be the prerogative of all wines...

Source: Emmanuel Delmas, sommelier.