You may have been told that you should aerate your wine, or you may have seen a sommelier decant a bottle before, but few really understand decanting and aerating wine. There is no need to feel overwhelmed because the basic concepts are easy to learn, as is the basic rationale behind them.
Let’s start by knowing the exact meaning of the terms.
Aeration and decanting: What’s the difference?
The dictionary definition of aerating is “to supply or impregnate with air.” The dictionary definition of decanting is “to pour from one container into another.” This simplification helps determine the slight difference between the terms, but the general confusion tends to lie in the fact that aeration occurs when decanting, so really, what’s the difference?
Aeration does not have to occur by decanting, and wine consumers do not have to decant to aerate. Let’s explain the process, step by step.
Aerating wine
How to aerate wine
Wines are often left unexposed to air for a long period of time before opening the bottles. Wine needs to be exposed to air to expose its full aroma and flavor.
However, not all wines need to be aerated. Corks tend to leak a small amount of air over time, and it naturally makes more sense to aerate younger, bolder red wines. Although there are some rare cases, white wines do not usually need to be aerated.
There are many different ways to aerate wines successfully. The objective is to open the wine to air, and one of the simplest methods for circulating air through is to twirl the wine in a glass. You can pour the wine into a decanter, use an aerator or shake the wine in a larger vessel.
All of these options will help soften the tannins and allow you to fully experience the wine’s bouquet.
When to aerate wine
You can ask the salesperson at your local wine store whether a bottle of wine should be aerated before drinking.
Another easy way to determine if wine should be aerated is to aerate a small portion of wine by swirling it in a glass and performing a simple taste test to see if the aerated sample tastes better than a sample straight from the bottle. If you are not able to perceive the nuances of the wine, and it seems a little weak at first sip, try aerating it. If an element of the wine seems too dominant or the tannins seem too intense, you can soften these elements by aerating.
When and how to decant wine
The sediment at the bottom of the bottle of an aged wine (usually ten years or older) is not poisonous; however, it is gritty, unpleasant to the eye, and not exceptionally pleasant to drink.
When it comes to removing sediment, there are not many options different or better than decanting. You can hold a light against the wine bottle to know when to stop pouring after the sediment has settled to the bottom, or you can simply stop an inch or two from the bottom.
Some people choose to use a candle as a light source for display or to pay homage to how things used to be done. It is best to decant after the wine has been standing for at least 24 hours, so take the bottle out of the cellar a day before you plan to uncork it.
What not to do when aerating and decanting
Now that you’ve learned the basics, aerating and decanting probably seem pretty straightforward. Before you go out and start pouring and stirring, here are some things not to do when aerating and decanting.
– Don’t instruct your guests to aerate their own wine by swirling it in individual glasses. Aeration is a personal preference and should not be required of any wine drinker.
– Do not attempt to aerate wine overnight or in the refrigerator. The cycle ought to be finished in practically no time prior to serving the wine.
Excessive exposure to air can cause the wine to taste too astringent and vinegary. In addition, the refrigerator acts as a mild dehumidifier and will quickly spoil open wine.
– Don’t turn it up if you forget to decant a bottle. Sediment may not reach all the glasses, and your guests may not even notice. It’s best not to mention it unless someone notices and asks if the sediment is harmful. It’s not harmful. Furthermore, it’s somewhat unsavory and not pleasant.
Learning to properly aerate and decant wine requires a significant amount of trial and error, so don’t experiment with your best bottles of wine. Try your technique with some less expensive wines and have fun with the experience. Now you have an excuse to buy a few additional wine gadgets or a better idea of how to use the ones you already have.
About decanting: Remember
Both the aerator and the decanter serve a similar purpose: to expand the surface area of the wine, allowing air to mix with it. Whether you place the wine in a larger vessel (decanter) or force air to circulate through it (aerator), the end result is a wine with an expanded aromatic profile and/or softer tannins. So what is the difference?
Actually, the difference is simply time. If you are short on time and want your wine to be smoother, a handy aerator will do it in a matter of minutes. However, when time is of the essence, and you are preparing a more leisurely meal or inviting guests over, a decanter is the best solution. A decanter is often used with a funnel that aerates the wine as it is poured into the decanter. The wine then rests in the decanter until ready to serve, opening and changing all the time. Wine can remain in a decanter for hours without spoiling, it all depends on how much air it needs. Presenting wine in an elegant decanter to guests can be a more special experience for the company than using an aerator.
Apart from the time you have available, it is also important to consider the age of the wine. A very old wine (more than 10 years old) should not be aerated, but the sediment should be removed. If you serve an old wine in its prime, it will not benefit from aeration, as it is fully developed. The more old wine is exposed to air, the sooner it will begin to fade. Wine should be decanted to remove sediment just before serving.
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