Background

• Years ago wines were not filtered to the degree they are today. They contained significant amounts of solid matter that are naturally produced during the wine-making process. Transferring the wine from a bottle to a decanting vessel allows the liquid to be poured off while the solid matter remains in the bottle. The sediment is primarily tannin molecules that have precipitated out of the wine. The sediment forms as the wine matures. It poses no health risk, but it is unattractive and feels gritty in the mouth.
  
  

Which Wines

• Generally, only red wines are decanted. Decanting will not hurt white wine, but it usually doesn't benefit from it either. Older wines such as aged ports and Bordeauxs often produce sediment after five to 10 years. Some young wines also need to be decanted to allow the wine to oxygenate or "breathe." This allows more complex aromas and flavors to develop.
  
  

Method

• Stand the wine bottle upright for a day or two before it will be decanted. The sediment will settle to the bottom of the bottle. When you are ready to pour, remove the foil and uncork the wine. If there is any sediment on the neck of the bottle, wipe it with a cloth. Slowly pour the wine into the decanter. Experts suggest holding the bottle in front of a candle or flashlight as you pour to help make the sediment more visible. Stop pouring when you see the sediment collecting in the neck of the bottle. Let the wine rest for at least 15 minutes before serving.
  
  

Tips

• While crystal-cut decanters are beautiful, they are not the best if you want to properly decant wine. Simple, transparent decanters allow you to easily see any sediment that might pour out of the bottle. If you don't have a decanter, you can use a coffee filter or cheesecloth to filter out sediment. Place the coffee filter or cheesecloth over a pitcher, holding it in place if necessary, and gently pour the wine. If you have a wine you want to aerate, pour it into a wine glass and allow it to sit for 15 to 20 minutes before drinking.
  
  

Warnings

• Decanting wine exposes it to more air and causes it to oxidize faster. This means that it will go bad faster than wine that was left in the bottle. As a general rule, decant only what you intend to serve. Also, think twice about decanting fragile wines, such as those from Burgundy or the Rhône Valley. Quick oxidation can break down the wine's structure and ruin the flavor. When in doubt, decant only half of the bottle.