Decanter: when and why to use it

Many wine lovers have certainly heard about the decanter, but not everyone knows when and how to use it. Here is the lowdown!

You might think that decanters are an exclusive item for knowledgeable people or sommeliers, but know that this accessory can elevate the level of wine and tasting. There are different decanter formats, but the purpose will always be the same: to oxygenate the drink with air to enhance its aromas.

Find out below how and when to use the decanter:  

How was the decanter created?

The Romans were the pioneers in dealing with wine and responsible for the manufacture of the decanter, which was made only of clay. After the fall of the Roman Empire, other peoples used gold, silver and bronze, but centuries later, the British gave new formats to the object, also varying its material.. 

What is the decanter for?

Used to rid a liquid of its impurities, the decanter separates the sediment, increasing the contact with oxygen to change its characteristics. Thus, it enhances the most important aromatic and gustatory notes present in the wine.. 

When and how should I use a wine decanter?

It is very important to point out that the decanter should not be used in any type of wine. In some cases, it can harm the characteristics of the drink instead of helping, as in white wines for example - which are sensitive to light and oxygen.. 

Step by step: 

1 - To start the decanting process, the bottle must be positioned vertically, at least two days before consumption (so the waste will be lodged at the bottom).

2 - Slowly pour the contents of the bottle into the decanter. Carry out the process in a bright place and use a flashlight to better observe the sediments.

3 - Wait for the decanting time which can vary from 10 to 15 minutes. Make some circular movements with the decanter, taste the drink to check if it is at the perfect point.. 

Ideal time to decant some types of wines:

Light reds: Zinfandel, Pinot Noir, Burgundy reds up to 30 minutes.

Medium reds: Cabernet Sauvignon, Merlot, Bordeaux, Côtes du Rhône between one and two hours.

Full-bodied reds: Syrah, Sangiovese, Port, Brunello di Montalcino, Barolo three hours or more..

Final tips

Remember that the wine can heat up during decanting, to avoid it, place the decanter over a bucket of ice. Before serving, you can use a wine thermometer to check the ideal temperature. Avoid leaving it in the fridge, this process can interfere with the aromas and flavors of the drink.