When to use a decanter? Expert's opinion.

Decanting is an Italian word that can indicate the praise of a person or, and this is what interests us, separating two phases, solid – liquid or liquid – liquid of different densities.
In practice, it is done every time in any container when the sediment is allowed to remain at the bottom without coming out with the liquid.

For us enthusiasts of life and wine, decanting is a process that has a particular magic and must be performed with great care and precision. The tool that allows for decanting is the Decanter.
But when should it be used? 

There are those who always use it to impress! Those who even use it for young white wines… In fact, it has its charm, making any banquet more elegant and solemn and enriching the mise en place of every table. 

But it is not always necessary. Indeed! Sometimes it could ruin the wine.

First of all, its function is to keep any solid suspensions at the bottom. Then it also has an action of oxygenating the wine, especially if it is a product aged for a long time in the cellar. But remember that for oxygenating, nothing beats a nice wide glass in which to let the wine rest for a few minutes before dinner.
 

Let’s see what to do for each category listed below:

 

White wine fermented in steel, one year old => do not use the decanter

White wine fermented in steel, 2 – 5 years => do not use the decanter

White wine fermented in barrique or large barrel for 5 years => do not use the decanter

White wine fermented in barrique or large barrel from 5 to 10 years = use the decanter only if there are crusts along the wall of the bottle (if stored upright) or at the bottom of the bottle (if stored standing)

 

Red wine fermented in steel, one year old => do not use the decanter

Red wine fermented in steel from 2 to 5 years => do not use the decanter

Red wine fermented in steel from 5 years onwards => use the decanter if there are tartaric crusts along the walls of the bottle (if stored lying down) or at the bottom (if stored standing)

Red wine fermented in barriques or large barrel, young up to 5 years => do not use the decanter

Red wine fermented in barriques or large barrel, from 5 years onwards => use the decanter only if tartaric crusts are evident along the walls of the bottle (if stored lying down) or at the bottom (if stored standing).

 

As highlighted, decanting is done very few times compared to what is typically done. However, it is always done when tartaric crusts may release small pieces during pouring wine into glasses.

 

You have the freedom to decide. Cheers!!

Fabio De Vecchi