Term
Decanting
dih-CANT-ing
Air, sediment, and theatre
Pouring wine off its sediment — and into contact with oxygen. Young tannic reds often need it. Fragile old bottles need a gentler version of it.
Two jobs: separate sediment, and aerate. A 20-year Barolo or vintage Port may have a crust; stand the bottle up a day ahead, pour slowly, stop when sludge appears. A two-year Napa Cabernet has no sediment worth chasing but may taste kinder after an hour of air.
Old, delicate wines can collapse with a violent decant. For those, open, stand, and pour into glasses; a brief carafe is enough. Whites and Champagne rarely need it, though a tight young white can bloom with ten minutes in a decanter.
If you have no decanter, a clean pitcher or a series of vigorous swirls in a large glass will do 80% of the work. The crystal is for the remaining 20% and the table.
