Who hasn’t wondered at some point what the difference is between aerating and decanting wine? Domaine du Goût lifts the veil on these two techniques to help you get the most out of all your wines!
Why aerate wine?
Aeration is recommended for young red wines in particular. Indeed, decanting white or rosé wines does not add much to these wines, which are often intended to be consumed within two years of harvest. Aerating wine simply consists of pouring it into a decanter to open it up and, above all, oxygenate it. Preferably, choose a decanter with wide sides and a flared neck. The benefit of aerating wine is to maximize its contact with oxygen over as large a surface area as possible. This technique allows the wine to develop all its aromas.
To determine whether or not a wine should be aerated, we recommend always tasting it beforehand. If your wine shows little expression or does not seem fruity on the nose, this is a sign that it should be aerated. If it is not very aromatic on the palate and seems tight or even harsh, aerate it as well.
Ideally, aerate a wine one to two hours before serving it. To keep the wine in good condition, it should be aerated at the appropriate temperature. So do not hesitate to place your decanter in an ice bucket if it is at risk of warming up.
Be careful: if your wine is made from the Pinot noir grape variety, as is the case with many Burgundy wines and some Alsace wines, do not aerate it under any circumstances. This grape variety does not tolerate contact with oxygen well.
Why decant wine?
Unlike young wines, old wines are the ones that should be decanted. Here, the technique is the opposite of the first one, since the wine should come into as little contact with oxygen as possible, otherwise all its aromas may be destroyed. To decant a wine, choose a very narrow decanter and reseal it immediately with a stopper.
The purpose of decanting wine is to remove the sediment found at the bottom of the bottle. This is essentially a matter of filtering the wine.
Unlike aeration, wine should be decanted as late as possible, just before serving.
Light, or the art of decanting wine
Light will be your ally when decanting wine properly. During the process, it is advisable to position yourself under a good light source so you can easily spot the sediment particles as they appear. Wine professionals recommend using a candle, which is said to be the ideal light for decanting: powerful enough to clearly identify the particles, yet gentle on the eyes.
Be sure to pour your wine as gently as possible without stopping while decanting, and avoid any sudden movements. In addition, never rotate the bottle as you pour.
Just like aerated wines, decanted wines should be kept at the ideal temperature.
Did you enjoy these tips?
If you enjoyed this article, feel free to discover our article on “how to taste wine?” and many others in our Blog section.
And if you suddenly feel like having some wine, discover all our boxes and bottles.
