How to Decant Wine
Decanting Cabernet is important in two scenarios:
First, when you have an older wine—anything more than eight years old—it will have sediment in the bottle. Sediment is a natural biproduct of the aging process but is visually and texturally unpleasant. (We get it. You just want the good stuff.) To remove sediment, let the bottle rest for at least 24 hours. This will allow the sediment to settle. Avoid shaking the bottle at all costs. When it comes time to open the wine, pour it gently into the decanter. Most of the sediment should be left behind in the bottle.
- Second, when you have a young wine, it might need to breathe. Using a decanter allows for aeration, or a chance for air to be introduced to the wine. If you hear someone call a wine “tight,” offer to decant the bottle. The decanter will help dissipate some of the alcohol and young tannins blanketing the wine’s aromatics and allow its true aromas to come forward.
Watch the video below to learn the proper technique for decanting a wine.
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