Definition: Decanting Oxygenation

To decant or not to decant? Should wines be aerated before serving?

Aeration in a large decanter.

An existential question for many wine lovers: is decanting necessary? Can we do without it? Let's try to shed some light on the matter.

Once mandatory at dinner parties among the "high society", where it was customary to decant wines so as not to be seen as nouveau riche flaunting prestigious labels, decanting is now a topic that often comes up when opening a bottle of wine, but does this really improve the wine?

A few principles:

If you are unsure whether decanting your wine is a good idea, it is better to refrain from doing so. This action can prove disastrous and there will be nothing you can do about it! It is better to let the wine aerate gradually in the glasses or in the bottle as it is slowly emptied.

A simple and risk-free method is to open your bottle in advance (several hours before serving), pour yourself a glass (you will have the privilege of tasting the wine in advance) so that the level of the bottle is at shoulder level, which will allow the wine to aerate slowly without rushing it.

Another way to check whether decanting is necessary is to pour a little wine into a glass and observe how it develops over half an hour. If the wine's nose does not change and the aromas remain static, then decanting may be beneficial. On the other hand, if the wine evolves during aeration, then there is no need to disturb it by decanting!

The question of decanting, and more specifically decanting (the action of pouring the contents of a bottle very slowly into a decanter, leaving the sediment at the bottom of the bottle), often arises when opening old wines. Let's say it straight away: this action is often dangerous for this type of wine! After decades spent protected from the air, rapid oxygenation can transform the wine into an undrinkable solution in a matter of minutes. We recommend using the slow oxygenation method (discussed above) after placing the bottle upright two days earlier so that the sediment remains at the bottom, and serving the wine very delicately so as not to disturb the sediment.

Decanting into a narrow decanter.

Of course, all this can be nuanced when it comes to a particularly robust (tannic) wine from a great vintage. In this case, decanting may be considered. But once again, when in doubt, it is better to refrain.

The wines that often benefit most from aeration in a carafe are young whites, as this allows their fruity aromas to develop, especially with late harvests and other Sauternes.

Finally, if you feel it is essential to decant one of your precious bottles, such as this 1990 Chambertin or this 1961 Château Latour, but you want your friends to appreciate how lucky they are, there is nothing to stop you from putting the wine back in its bottle (using a funnel) after an hour in the decanter or placing the bottle on the table next to the decanter!

Highly recommended source and website:

http://www.idealwine.net/

Decanting – Oxygenation for even greater clarity!

Here are two completely different concepts of decanting wine that are often misunderstood by decanter users.

The two uses of the carafe must be clearly explained.

1) Narrow decanters are used for decanting, which is nothing more than the gradual, slow and careful filtration of an aged wine whose sediment has been settling at the bottom of the bottle in an upright position for several hours or even days.

There are hand-cranked decanters on which the bottle is placed at an angle, then by turning the crank, the bottle tilts, ensuring that there is no backflow that would stir up the sediment. Doing this by hand requires meticulous attention to detail. Decanting (filtering) is stopped when the first sediments pass through. The carafe is then immediately sealed.

Hand-cranked decanter.

What remains in the bottle can be poured into a glass, which will later yield a few sips of a great wine before the sediment.

For very old wines that may already be on the decline, this decanting may be too much. A first tasting of the uncorked bottle will guide you.

2) Wide decanters are used to oxygenate or aerate young wines, which will benefit from this process to bring out their best qualities.

This aeration is done abruptly by pouring the contents of the bottle into the carafe. There are several types of oxygenation funnels that increase the wine's contact with the ambient air.

In these wide decanters, the contents of the bottle occupy the largest surface area and the decanter is not recorked.

Wide oxygenation carafe for effortless pouring – the centre of gravity is in the middle.

Decanting – Oxygenation

Here are two completely different concepts of decanting wine that are often misunderstood by decanter users.
The two uses of the carafe must be clearly explained.

1) Narrow decanters are used for decanting, which is nothing more than the gradual, slow and careful filtration of an aged wine whose sediment has been settling at the bottom of the bottle in an upright position for several hours or even days.
There are hand-cranked decanters on which the bottle is placed at an angle, then by turning the crank, the bottle tilts, ensuring that there is no backflow that would stir up the sediment. Doing this by hand requires meticulous attention to detail. Decanting (filtering) is stopped when the first sediments pass through. The carafe is then immediately sealed.
What remains in the bottle can be poured into a glass, which will later yield a few sips of a great wine before the sediment.
For very old wines that may already be on the decline, this decanting may be excessive. A first tasting of the uncorked bottle will guide you.

2) Wide decanters are used tooxygenate or aerate young wines, which will benefit from this process to bring out their best qualities.
This aeration is done abruptly by transferring the contents of the bottle into the carafe. There are several types of oxygenation funnels that increase the wine's contact with the ambient air.
In these wide decanters, the contents of the bottle occupy the largest surface area and the decanter is not recorked.