Do You Need to Decant Wine? An Honest Answer

Decant a wine for one of two reasons: to separate an older red or vintage port from its sediment, or to give a young, tannic red one to two hours of air. Most whites, light reds and everyday wines do not need it. Drinks House 247 suggests decanting mature wines only just before serving, as they fade quickly.

A decanter looks impressive on a table, but it is a tool with two specific jobs. Used on the right bottle it makes a real difference. Used on the wrong one it does nothing, and occasionally it does harm. The trick is knowing which job you are asking it to do.

What does decanting actually do?

It removes sediment. As red wine ages, tannins and colour pigments bind together and fall out of the wine as a dark, gritty deposit. It is harmless, but it tastes bitter and looks unpleasant in the glass. Pouring the wine slowly off its sediment into a decanter leaves the deposit behind in the bottle.

It aerates the wine. A young, powerful red can taste tight and closed when first opened, with firm tannins and muted fruit. Pouring it into a wide decanter exposes it to air, which helps the aromas open and makes the tannins feel softer. The same process that ruins an opened bottle over several days works in your favour over an hour or two.

Which wines should you decant, and for how long?

How do you decant a wine with sediment?

1. Stand the bottle upright for at least a day, ideally longer, so the sediment slides to the bottom. A bottle carried home or delivered that day will have its sediment stirred up.
2. Open it carefully without tilting or shaking the bottle. Old corks can be fragile, so a two-pronged cork puller or a long corkscrew inserted slowly helps.
3. Pour slowly and steadily in one continuous movement, with the decanter tilted so the wine runs down its side.
4. Watch the neck. Hold a torch or candle under the shoulder of the bottle so you can see the wine as it passes. When the first dark streaks of sediment reach the neck, stop.
5. Leave the last centimetre or two in the bottle. It is mostly sediment.

How long is too long?

Air helps up to a point, then it starts to take away. A young Cabernet can improve for two or three hours. A 25-year-old Bordeaux may be at its best within the first half hour after decanting, then lose its fragrance steadily. With a mature wine, decant it only to remove the sediment, then pour and drink it.

If you are unsure, taste the wine as soon as it is decanted and again every 20 to 30 minutes. It is the most reliable guide there is.

Can decanting ever harm a wine?

Yes, in three cases. Very old, fragile reds can lose their remaining fruit quickly once exposed to air. Delicate, aromatic whites such as Riesling or Sauvignon Blanc gain nothing and warm up in the decanter. And sparkling wine loses the bubbles that are the whole point of it.

Do you need a proper decanter?

No. Any clean glass jug or carafe works for aeration. For sediment, you need something you can pour into slowly and steadily, and a light to watch the neck. If you want to serve the wine from its original bottle so guests can see the label, you can rinse the bottle with water, let it drain, and pour the decanted wine back in. This is called double decanting.

Swirling wine in a large glass also gives it air. For a single glass of a young red, a minute of swirling does a surprising amount of what an hour in a decanter would.

Serving temperature still matters

A decanter will not fix a wine served too warm. Red wine shows best at around 14–18°C, cooler than most rooms. If the room is warm, decant the wine later and keep the decanter somewhere cool. Our guide to red wine serving temperature explains why.

Frequently asked questions

Should you decant red wine?

Decant young, full-bodied reds for one to two hours to soften their tannins, and decant older reds just before serving to remove sediment. Light reds such as Pinot Noir and most everyday wines do not need it.

How long should you decant wine for?

One to two hours for a young, tannic red; 30 to 60 minutes for a medium-bodied red; and only just before serving for a mature wine, which can fade quickly in air.

Do you decant white wine?

Rarely. A young, full-bodied white such as white Burgundy can benefit from 15 to 30 minutes, kept cool. Crisp, aromatic whites, rosé and sparkling wine should not be decanted.

How do you decant a wine with sediment?

Stand the bottle upright for at least a day, open it without shaking it, and pour slowly into the decanter with a light under the bottle's neck. Stop pouring when the sediment reaches the neck.

Choosing a bottle

Browse Bordeaux, Burgundy and Cabernet Sauvignon, or see how wine delivery works across London. For Spain's classic ageing terms, read our Rioja guide.

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