1. Preparation: Open the Bottle
Before decanting, open the wine bottle carefully and let it stand upright for a few minutes. This helps any sediment settle at the bottom of the bottle, especially for aged wines.
Use a professional corkscrew to remove the cork, then gently wipe the bottle neck and opening with a clean cloth to keep dust or impurities from entering the wine.
2. The Decanting Process
Pouring the Wine
Hold the neck of the decanter and slowly pour the wine along the inner wall. Avoid shaking the bottle too much during pouring to prevent disturbing the sediment.
Do not overfill the decanter. Filling it to around 60–70% capacity allows enough space for air circulation and helps the wine breathe properly.
Recommended Aeration Time
The ideal decanting time depends on the type and age of the wine:
Young dry red wines (higher tannin levels): Decant for around 25–35 minutes. Gently swirl the decanter once or twice to increase contact with air and soften the tannins.
Aged dry red wines (more delicate tannins): Decant for around 10–15 minutes. Avoid excessive aeration, as older wines may lose their aromas quickly.
Rosé or semi-sweet red wines: Decant for around 5–8 minutes to preserve their fresh fruit aromas.
Serving the Wine
When serving, tilt the decanter at approximately a 45-degree angle and pour slowly into the glass. For aged wines with possible sediment, leave a small amount of wine at the bottom of the decanter to avoid pouring sediment into the glass.
3. Cleaning and Maintenance
After use, rinse the decanter with room-temperature water as soon as possible to prevent wine residue from drying inside.
Allow it to air dry naturally in a well-ventilated area. Avoid using steel brushes or hard cleaning tools, as they may scratch the glass surface.
Store the decanter carefully and keep it away from sharp objects to prevent damage.