Decanting vs Aerating Wine
Understanding the Techniques and Best Practices to Decant and Aerate
When it comes to wine service, decanting (décanter) and aerating (carafer) are two essential techniques that play a crucial role in enhancing the wine-tasting experience. Both practices involve transferring wine from the bottle into another vessel, but their purposes differ significantly.
In this article, we will explore the key differences between decanting (décanter) and aerating (carafer), as well as the recommended practices for each technique. We will also discuss the impact of these methods on the presentation and overall enjoyment of wine, ensuring you know exactly when and how to use them. Additionally, a brief history of decanting (décanter) and aeration (carafage) will provide context for these time-honored techniques, and we will identify which types of wines are best suited for each approach. By the end of this article, you'll be equipped with a deeper understanding of how to elevate your wine experience through the thoughtful application of decanting (décanter) and aerating (carafer).
The History of Decanting and Aerating
The practice of decanting wine dates back to the 17th century, a time when wine production was far less refined, often leading to sediment formation in bottles. During this period, wines were typically stored in wooden or glass containers, and the presence of sediment could significantly impact the clarity and overall quality of the wine. As a result, decanting emerged as a practical solution to separate these sediments from the wine, especially for aged red wines (vins rouges de garde). By pouring the wine into a separate vessel, decanting ensured that only the clear, refined liquid would be served, offering a more enjoyable drinking experience.
In contrast, aeration (carafage) is a more recent practice designed to expose wine to air, encouraging oxygenation and allowing the wine to “breathe”. This method is commonly used for young, tannic wines that require some time to soften and open up, revealing their full aromatic complexity. Unlike decanting, which focuses on removing sediment, aeration is intended to help release primary and secondary aromas and mellow the tannins. This technique became more widespread in the 20th century, particularly as the consumption of vibrant, youthful wines (vins jeunes fruités) rose in popularity.
What Is Decanting?
Decanting is the technique of gently pouring wine from its bottle into a bottle into a decanter to separate it from any sediment that may have accumulated during aging, particularly in older red wines. Sediment, consisting of tannins, pigments, and other compounds, forms naturally as wine ages. These particles can affect the clarity, texture, and flavor of the wine, so decanting helps ensure that only the clear, refined liquid is served.
How to Decant Wine:
Prepare the Bottle: Stand the bottle upright for several hours, or ideally overnight, to allow the sediment to settle at the bottom.
Pour Slowly: Open the bottle and carefully pour the wine into the decanter, keeping an eye on the neck of the bottle. As you near the sediment, you’ll notice it moving toward the bottle’s neck. At this point, stop pouring to avoid transferring the sediment into the decanter.
Serve: Serve the wine from the decanter. Decanting should generally be done just before serving, as older wines are sensitive to oxygen, and prolonged exposure can alter their delicate balance.
What Is Aerating (Carafer)?
Aerating (carafer) is similar to decanting, but the purpose is different. The goal of aeration is to introduce oxygen into a young wine (vin jeune) to help it “breathe” and develop its aromas and flavors. While decanting is typically reserved for older wines, aeration is especially beneficial for young, bold, or structured wines that need time to soften and open up. It helps release aromas, soften tannins, and enhance complexity.
How to Aerate Wine:
Choose a Carafe with a Wide Base: This increases the surface area exposed to oxygen, which helps the wine breathe more effectively.
Pour the Wine: Pour the wine into the carafe, ensuring that the base is filled. The wider the opening, the more air the wine will be exposed to, allowing it to open up faster.
Let the Wine Breathe: Allow the wine to sit in the carafe for 30 minutes to 2 hours, depending on the wine's characteristics. Some wines, especially those with high tannins, benefit from extended air exposure, while others may open up more quickly.
Differences Between Decanting and Aerating
Purpose: The main difference between decanting and aerating is their intent. Decanting is focused on separating sediment from older wines, ensuring only the cleanest liquid reaches the glass. Aerating, on the other hand, is aimed at introducing oxygen to young wines to help release their aromas and flavors.
Timing: Decanting is typically done just before serving to preserve the wine’s delicate characteristics. Aerating is often done a bit earlier to allow the wine time to aerate and evolve before drinking.
Wine Type: Decanting is generally reserved for older wines with potential sediment, while aerating is ideal for young, tannic reds or wines that need to soften and breathe.
Best Practices for Decanting and Aerating
For Older Wines (Decanting):
Handle gently to avoid disturbing sediment.
Do not expose too long to oxygen.
Use a clean decanter and a candle/flashlight to monitor sediment.
For Young Wines (Aerating):
Use a wide carafe to encourage oxygen exposure.
Let it breathe depending on the wine (30 mins to 1+ hour).
Great for Cabernet Sauvignon, Bordeaux, Syrah.
Temperature and Wine Pairing
Decanted Wines: Serve decanted wines at their ideal temperature for their style. Reds, for instance, are typically served between 16-18°C (60-65°F), while white wines are best served slightly cooler, around 10-12°C (50-54°F).
Aerated Wines: Aerating allows a wine to warm up slightly, which can enhance its aromas and make it more pleasant to drink.
Conclusion
Both decanting and aerating (carafer) are essential to maximize a wine’s potential. Decanting is key for aged wines to avoid sediment, while aeration helps young wines bloom and reveal their full character.
Understanding when and how to use each technique is key to elevating your wine-drinking experience. Whether you are savoring a delicate aged Bordeaux or a bold, tannic young Syrah, knowing which method to apply can make a significant difference in how the wine presents itself. By practicing both decanting and aerating, you can fully appreciate the nuances and complexities of any wine, unlocking its best qualities with every pour, and ensuring a truly exceptional tasting experience.
To enhance your tasting experience, explore our article on the ideal wine serving temperature.
Also, browse our reviews of tested, appreciated, and recommended wines, whether young or aged, allowing you to put your new knowledge into practice and enjoy your wines at their best.
Sources:
Boulton, R., & Singleton, V. (1996). "Introduction to Wine Chemistry". Wine Science: Principles and Applications. Academic Press.
Parker, J. (2010). "Le Grand Atlas des Vins". Éditions Dunod.
Lennard, M. (2010). "Decanting and Aerating Wine". The Oxford Companion to Wine (3rd edition). Oxford University Press.
Toulouse, F. (2019). "Les Techniques de Service du Vin : Décantation et Carafage". Le Guide des Vins.
Johnson, H., & Robinson, J. (2013). "The World Atlas of Wine" (7th edition). Mitchell Beazley
Institut Français de la Vigne et du Vin (IFV). "Décantation et Carafage du Vin" www.vignevin.com