Decanting wine is an art, a ritual, and a pathway to unlocking a wine’s full potential. While many associate decanting with aged reds, the practice can benefit a wide range of wines. But once you’ve expertly decanted your chosen bottle, how do you actually drink from it? The answer may seem simple, but understanding the nuances can elevate your wine experience even further. This guide will walk you through everything you need to know about enjoying wine from a decanter, from selecting the right glassware to serving temperatures and food pairings.
Why Decant Wine in the First Place?
Before delving into the specifics of drinking from a decanter, let’s quickly recap why decanting is beneficial. There are two primary reasons: separation of sediment and aeration of the wine.
Sediment is a natural byproduct of the aging process, particularly in red wines. These harmless particles are tannins and pigments that have precipitated out of the wine. Decanting allows you to pour the clear wine off the sediment, resulting in a smoother, more enjoyable drinking experience.
Aeration, the exposure of wine to oxygen, is another key benefit. This process helps to soften tannins, release aromas, and improve the overall structure of the wine. Young, tannic wines often benefit significantly from aeration. Even some white wines can open up and reveal hidden complexities through decanting.
Choosing the Right Glassware
The glass you choose plays a crucial role in how you experience the wine, regardless of whether it’s poured directly from the bottle or a decanter. The shape, size, and material of the glass can all influence the aroma, flavor, and temperature of the wine.
Red Wine Glasses
Red wine glasses are typically larger than white wine glasses, with a wider bowl that allows for swirling and aeration. This helps to release the complex aromas of red wines. For bolder reds like Cabernet Sauvignon and Bordeaux, opt for a glass with a large bowl and a tall height. This allows the wine to fully develop its aromas. For lighter-bodied reds like Pinot Noir and Beaujolais, a glass with a wider bowl but a shorter height is ideal. The wider bowl helps to release the delicate aromas of these wines, while the shorter height prevents the aromas from dissipating too quickly.
White Wine Glasses
White wine glasses are typically smaller and narrower than red wine glasses, which helps to maintain the wine’s cool temperature and focus its delicate aromas. For crisp, aromatic whites like Sauvignon Blanc and Pinot Grigio, choose a glass with a narrow bowl and a slightly tapered rim. This will concentrate the aromas and direct them towards your nose. For richer, more complex whites like Chardonnay and Viognier, a glass with a slightly wider bowl is preferable. This allows the wine to breathe and release its full range of aromas.
Sparkling Wine Glasses
Sparkling wine glasses, often called flutes or tulips, are designed to preserve the wine’s bubbles and enhance its effervescence. A flute is a tall, narrow glass that allows the bubbles to travel a longer distance, resulting in a more visually appealing and aromatic experience. A tulip glass has a slightly wider bowl than a flute, which allows for a better appreciation of the wine’s aromas.
The Universal Wine Glass
If you’re looking for a single type of glass that can handle a variety of wines, a universal wine glass is a good option. These glasses are typically medium-sized with a slightly tapered bowl. They’re designed to enhance the aromas and flavors of both red and white wines.
Serving Temperature: A Crucial Factor
Serving wine at the correct temperature is essential for maximizing its flavor and aroma. Serving temperature can significantly impact your enjoyment.
Red Wine Temperatures
Red wines are generally best served slightly below room temperature, typically between 60-65°F (15-18°C). Lighter-bodied reds, like Beaujolais, can be served slightly cooler, around 55-60°F (13-15°C). Serving red wine too warm can make it taste flabby and alcoholic, while serving it too cold can mask its aromas and flavors.
White Wine Temperatures
White wines are typically served chilled, between 45-55°F (7-13°C). Crisp, aromatic whites, like Sauvignon Blanc, are best served on the cooler end of this range, around 45-50°F (7-10°C). Richer, more complex whites, like Chardonnay, can be served slightly warmer, around 50-55°F (10-13°C). Serving white wine too cold can mute its aromas and flavors, while serving it too warm can make it taste flat and dull.
Sparkling Wine Temperatures
Sparkling wines are best served well-chilled, between 40-45°F (4-7°C). This helps to preserve the wine’s bubbles and enhance its effervescence.
The Art of Pouring from a Decanter
Pouring wine from a decanter requires a steady hand and a bit of finesse. The goal is to pour the wine smoothly and gracefully, avoiding any splashing or spilling.
The Pouring Technique
Hold the decanter with one hand, supporting the base with your other hand if needed. Tilt the decanter slowly and steadily, allowing the wine to flow smoothly into the glass. Avoid pouring too quickly, as this can cause the wine to splash and aerate too aggressively. Fill the glass to about one-third full, or slightly more for larger red wine glasses.
Dealing with Sediment
If you’re decanting an older wine with sediment, be extra careful when pouring. Pour slowly and steadily, watching the neck of the decanter closely. As you approach the sediment, slow down even more and stop pouring before any sediment enters the glass. You may want to use a light source, such as a candle or flashlight, to illuminate the neck of the decanter and help you see the sediment more clearly.
The Importance of Decanter Shape
The shape of your decanter isn’t just for aesthetics. Different shapes are designed to maximize aeration and/or sediment separation. Broad-based decanters are excellent for aeration, as they expose a larger surface area of the wine to oxygen. Narrow-necked decanters are better for separating sediment, as they allow for a more controlled pour.
Enhancing the Experience: Food Pairing
Wine and food pairing is a fundamental aspect of wine enjoyment. Matching the wine with complementary flavors can elevate both the wine and the meal.
Red Wine Pairings
Red wines generally pair well with red meats, game, and hearty cheeses. Full-bodied reds, like Cabernet Sauvignon, pair well with grilled steak, roast lamb, and aged cheddar. Medium-bodied reds, like Merlot, pair well with roasted chicken, pork tenderloin, and brie. Lighter-bodied reds, like Pinot Noir, pair well with salmon, mushrooms, and goat cheese.
White Wine Pairings
White wines generally pair well with seafood, poultry, and lighter cheeses. Crisp, aromatic whites, like Sauvignon Blanc, pair well with shellfish, salads, and goat cheese. Richer, more complex whites, like Chardonnay, pair well with grilled fish, roasted chicken, and creamy sauces.
Sparkling Wine Pairings
Sparkling wines are incredibly versatile and can be paired with a wide range of foods. They’re particularly well-suited for appetizers, seafood, and desserts. Dry sparkling wines, like Brut Champagne, pair well with oysters, sushi, and fried foods. Sweeter sparkling wines, like Moscato d’Asti, pair well with fruit tarts, pastries, and light desserts.
Storing Wine After Decanting
If you don’t finish the entire decanter in one sitting, it’s important to store the remaining wine properly to prevent it from oxidizing and losing its flavor.
Re-Corking the Decanter
If your decanter has a stopper, you can use it to seal the decanter and slow down the oxidation process. However, even with a stopper, the wine will still degrade over time, so it’s best to consume it within a day or two.
Using a Wine Preserver
A wine preserver is a device that removes air from the decanter, which helps to slow down oxidation. These devices typically use argon gas, which is heavier than air and creates a protective layer on top of the wine.
Refrigeration
Refrigerating the decanted wine can also help to slow down oxidation. However, it’s important to bring the wine back to its optimal serving temperature before drinking it.
Decanting Etiquette: The Social Aspect
Decanting wine isn’t just about improving the wine itself; it’s also about enhancing the social experience.
Sharing the Experience
Decanting wine can be a great way to impress your guests and create a sense of occasion. Explain why you’re decanting the wine and share some information about its history and characteristics.
Offering a Taste
After decanting the wine, offer your guests a taste to ensure that they’re satisfied with the result. This is also a good opportunity to discuss the wine’s aromas and flavors.
Pouring for Others
When pouring wine from a decanter, always pour for your guests first before pouring for yourself. This is a sign of respect and hospitality.
Conclusion: Elevating Your Wine Experience
Drinking from a decanter is more than just pouring wine into a different vessel. It’s about understanding the nuances of wine, appreciating its complexities, and creating a more enjoyable and memorable experience. By choosing the right glassware, serving the wine at the correct temperature, pairing it with complementary foods, and following proper decanting etiquette, you can elevate your wine enjoyment to a whole new level. So, uncork your favorite bottle, decant it with care, and savor every sip. The art of drinking from a decanter is a journey of discovery, a celebration of flavor, and a testament to the enduring allure of wine.
What is the primary purpose of decanting wine?
Decanting wine serves two primary purposes: separation and aeration. Sediment, which forms naturally in older wines, is unsightly and can impart a bitter taste. Decanting carefully separates the clear wine from this sediment, allowing for a smoother and more enjoyable drinking experience. This process alone can significantly improve the wine’s presentation and taste.
Furthermore, decanting aerates the wine by exposing it to oxygen. This aeration helps to “wake up” the wine, allowing its complex aromas and flavors to fully develop. For younger wines, this can soften tannins and make the wine more approachable. For older wines, it can help to unlock hidden nuances and complexities that have been dormant in the bottle.
What types of wines benefit most from decanting?
Bold red wines, particularly those that are full-bodied and high in tannins, such as Cabernet Sauvignon, Syrah/Shiraz, and Bordeaux blends, benefit significantly from decanting. The aeration softens the tannins, making them smoother and less astringent. Additionally, older red wines, even those that are not inherently tannic, benefit from decanting to remove sediment that accumulates over time.
However, decanting isn’t only for red wines. Certain white wines, particularly those that are richer and more complex like aged Chardonnay or Viognier, can also benefit from aeration. Decanting can help these wines open up their aromas and flavors, revealing subtle nuances that might otherwise be missed. The potential benefits for whites are typically less pronounced compared to robust reds.
How long should I decant a wine before serving?
The ideal decanting time varies depending on the wine’s age and structure. Younger, more tannic wines can benefit from longer decanting periods, often up to an hour or two, to allow the tannins to soften. This allows the wine to become more approachable and integrated. Observe the wine during this time. Does it open up and evolve in the glass?
Older, more delicate wines, on the other hand, typically require much shorter decanting times, often just 15-30 minutes. Extended exposure to oxygen can actually cause these wines to fade or lose their delicate aromas. The goal here is primarily sediment removal, with only a brief period of aeration to awaken the wine. You might even skip decanting entirely for very fragile wines, preferring to carefully pour them directly from the bottle.
How do I decant a wine properly to avoid pouring sediment into the decanter?
The key to decanting without disturbing sediment is to do it slowly and with care. Position the wine bottle horizontally, allowing any sediment to settle at the bottom. Use a light source, such as a candle or a flashlight, to illuminate the neck of the bottle. This allows you to clearly see the sediment as you pour.
Slowly and steadily pour the wine into the decanter, watching the neck of the bottle carefully. As soon as you see sediment beginning to move towards the neck, stop pouring. You’ll likely leave a small amount of wine in the bottle, but this ensures that only clear wine enters the decanter. This careful process preserves the best qualities of the wine.
What type of decanter is best for different wines?
Different decanter shapes serve different purposes. Wide-bodied decanters are best for aerating younger wines, as they maximize the wine’s surface area exposed to oxygen. This shape encourages a rapid release of aromas and softens tannins more quickly. A broader base equals more air contact.
Slender decanters, sometimes called “swan” or “duck” decanters, are more suitable for older wines. Their smaller surface area reduces oxygen exposure, preventing the wine from fading too quickly. These decanters are primarily designed for sediment removal, preserving the delicate aromas of aged wines. The sleek shape is more about gentle handling than intense aeration.
Can I decant wine too early or too late?
Yes, you can decant wine at the wrong time. Decanting too early, particularly for older wines, can lead to premature oxidation and a loss of delicate aromas. The wine might fade and become less enjoyable if exposed to air for too long. Careful timing is crucial.
Decanting too late, just before serving, may not provide enough time for the wine to fully benefit from aeration. Younger wines, in particular, need sufficient time to open up and soften their tannins. Aiming for the sweet spot of decanting time is key to maximizing the wine’s potential. Allow sufficient time for positive transformation.
Is it necessary to decant all wines before serving?
No, not all wines require decanting. Many modern wines are filtered and clarified during production, resulting in little or no sediment. Light-bodied red wines, crisp white wines, and most rosé wines generally do not benefit from decanting, as their flavors are already readily accessible.
The decision to decant should be based on the wine’s age, varietal, and style. If you’re unsure, consider tasting the wine directly from the bottle first. If it seems closed or overly tannic, decanting might be beneficial. It’s always better to err on the side of caution, especially with older or more delicate wines.