Decanting is a crucial step that goes beyond aesthetics to improve the quality of the wine.
This article, proposed by the Oeni app (available on iOS and Android), explores in depth why this process is essential.
Release of aromas and flavors
When wine is poured into a decanter, it comes into contact with oxygen, releasing volatile aromatic compounds. Aromas that were once locked away in the bottle are fully developed, offering a richer, more complex aromatic palette. This phenomenon is particularly beneficial for young wines, whose aromas may initially be masked by closed tannins.
Softening of tannins
Young wines, especially reds, have tannins that can be aggressive and astringent. Decanting helps soften these tannins, making the wine more palatable. Oxygenation helps break down the chemical bonds in the tannins, making them softer and more supple.
Sediment separation
Over time, some wines, particularly aged reds and unfiltered wines, develop sediment. These solid particles can give the wine an unpleasant, bitter taste. Decanting separates the wine from these deposits. By slowly pouring the wine into the decanter, the sediment remains at the bottom of the bottle, guaranteeing a purer tasting experience.
Evolution of aromas in contact with oxygen
Some wines, particularly complex reds and certain rich whites, benefit from decanting because oxygenation reveals secondary and tertiary aromas. These aromas, often masked when the bottle is opened, develop and express themselves fully after a few minutes or hours of decanting.
Reduction of unwanted aromas
In some cases, decanting can help reduce or eliminate undesirable aromas, such as the smell of reduction (sulfur, rotten egg) that some wines may have on opening. These aromas often dissipate with exposure to air, making the wine more enjoyable.
When to decant wine?
- Young red wines: Young red wines, often less than three years old, benefit particularly from decanting. This aeration helps to soften the tannins, often very present in young wines, and release trapped aromas. Young wines can sometimes appear closed or austere without adequate aeration.
- Mature red wines: Wines over 15 years old develop sediment over time. Decanting separates these sediments, leaving the wine clearer and more pleasant to drink. However, care must be taken not to aerate these delicate wines too much, so as not to lose their subtle aromas.
- Certain white and rosé wines: Although less common, some white and rosé wines, particularly those with a high minerality or that have been aged on lees, can also benefit from decanting. This reveals more complex aromas and makes the wine more expressive.
When to avoid settling?
- Sparkling wines: Decanting sparkling wines, such as champagne, is generally not recommended, as it results in the loss of bubbles, which are essential to the tasting experience.
- Vins Très Vieux: Very old wines, often over 50 years old, are very delicate. Decanting can quickly remove their volatile aromas, diminishing the quality of the tasting experience. It's often best to let these wines air out gently in the glass.
- Defected wines: Decanting cannot correct wine defects such as cork taint, oxidation or thermal damage. These problems are structural and cannot be eliminated by aeration.
How to decant a wine?
- Choosing the container: If you don't have a decanter, several alternatives can be used, such as a jug, pitcher, kettle, plunger coffee maker, or even a clean vase. The container must be clean and odorless.
- Decanting techniques :
- Classic decanting: Pour the wine gently down the sides of the decanter to minimize sediment agitation.
- Double Décantation: Transfer the wine to a clean container, then rinse and return it to its original bottle. This method provides fast, effective aeration.
- Settling time :
- Jeunes Vins Rouges: Decant 1 to 2 hours before serving.
- Mature red wines: Decant 30 minutes to 1 hour before serving.
- White and Rosé wines: Decant 30 minutes before serving, if necessary.
Conclusion
Decanting is a subtle art which, when well executed, can transform a good bottle into an exceptional tasting experience. It must be adapted to the type and age of the wine to maximize its benefits. Knowing the right times to decant and the proper techniques can help you get the most out of every bottle.
