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Carafer ou décanter un vin ?

Decant or decant a wine?

Decant or decant a wine? What are the differences between the two? Do we have to aerate a wine? We will explain everything to you !

Uncork a wine in advance

Oxygen accompanies wine throughout its life. Upon contact, the wine evolves, acquires a patina and ages. In a bottle the wine breathes, it is in contact with a small air bubble which separates it from the cork. Opening a bottle of wine in advance allows some unwanted odors to escape and oxygenates the wine. You should therefore not hesitate to open a bottle of wine some time before tasting it.

Decant a wine

How to decant a wine?

Decanting a bottle involves aerating the wine by transferring it into a carafe. Depending on the strength and nature of the wine, it can be decanted 1 to 3 hours before tasting. We transfer the liquid frankly from the bottle to the carafe. You should use a carafe with a flat, wide bottom. The larger the carafe has a contact area with the air, the better the wine will be aerated.

If you don't have a carafe, don't hesitate to hold the bottle several hours before tasting it. This will allow him to get some fresh air.

Which wines to decant?

Only young wines are decanted, because oxygen has the power to speed up the passage of time. Decanting a wine allows it to open up, to awaken its aromas. The wine refines its structure, the tannins are more melted, it reveals its complexity. We mainly aerate red wines , but this is also possible for powerful whites aged in oak barrels. White wine is more sensitive to oxygen, so it should not be left in the carafe for a shorter time.

Decant a wine

How to decant a wine?

Decanting a wine allows you to separate it from the deposit that has accumulated at the bottom of the bottle. Over the years, deposits form in the wine and decanting allows this solid part to be separated from the wine itself. To decant a wine according to the rules of the art, we wait until the deposits have fallen to the bottom of the bottle by positioning it vertically for a few hours. Then we very slowly pour the wine into a carafe. As soon as traces of deposit begin to appear at the neck, stop pouring. And we immediately serve the wine. We choose a narrow carafe with a small opening to limit contact between the wine and oxygen.

Which wines to decant?

Old wines are decanted, but be careful, this is not obligatory and can even “kill” the wine. The old wines have had time to mature and acquire a patina in their bottles. Their tannins are often melted and their bouquet is complex; too much aeration will shorten their lifespan. We therefore decant wines which still have a beautiful structure and powerful tannins, because these are what will allow the wine to hold up over time.

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