Decanting wine

Have you ever poured the last few drops of a good bottle of red wine only to find pieces of something floating around in your wine glass? Typically this isn't to be blamed on the manufacturing, but is simply sediment, usually cork settling in the bottom.

In the old days before wines were fined, (a process to ensure a more clarified, stabilised wine) and filtered, it was common for wines poured from the barrel and bottle to contain a considerable amount of sediment. It was custom to decant the wine into a stunning container that could be brought to the table. The need for such dazzling containers led to the development of the many and varied elegant decanters which are available today.

The decanting process involves carefully pouring wine from its bottle into a decanter. The decanter, a glass pitcher or carafe should have a long neck and wide bottom, almost the opposite of a wine bottle. This helps oxygen reach the wine and provides a more smooth and soft finish.

The types of wines appropriate for decanting are mature wines, between six to eight years old. The need for decanting wine will primarily depend on its age and how it has been stored; standing up or lying on its side. Any wine, cheap or expensive, and particularly red wine, will benefit from decanting and the aeration making for a smooth taste on the palate. If decanting a wine for this purpose, the steps above are not necessary. Simply pour the wine into any suitable container.

How to do it

If you suspect a large amount of sediment, (which often occurs in older wines) then try to allow the bottle to stand upright for at least 24 hours prior to decanting. This will allow for any sediment to fall and settle at the bottom of the bottle.

Firstly, remove the casing around the neck of the bottle. This can be done using a knife. It is important to remove the whole casing so that you have a clear view into the neck. That way you can monitor the wine coming through the neck for sediment. To help with your view of the wine in the neck, position a light or lit candle shining through the neck from behind.

Holding the decanter in one hand and the bottle in the other, slowly pour the wine into the decanter. It is important to do this part using a steady movement, as to avoid disturbing the sediment in the wine. Keep the neck of the bottle over the light source and as you pour, watch for any particles of sediment or a cloudy presence. It is your cue to stop pouring, should either of these two become present.

That’s it! If you’ve done this correctly then you should be left with a full decanter of clear wine, with just about half an inch to an inch of sediment wine remaining in the bottle. Don’t worry too much if your decanted wine isn’t crystal clear. As long as the large pieces of sediment have been removed, a small amount isn’t a great concern.

However, it is completely acceptable to decant a young aged wine for the purpose of aerating (breathing) to soften the harsh tannins.