A small secret of professional sommeliers.

Decanting is a simple yet powerful technique that can enhance the wine experience. With red wines, especially older ones or those rich in tannins, decanting helps develop flavors and aromas while softening tannin tension. For younger wines with abundant fruit aromas, decanting can release all nuances and provide a fuller experience.

Decanting opens aromas and softens tannins.

With white wines, decanting is less common, but can be beneficial for wines with complex aromas or those that have aged in oak barrels. A slight change in contact with air allows the wine to “breathe” and open its full potential.

When decanting, use a clean and transparent decanter and pour the wine slowly, ensuring the sediment remains in the bottle. This is especially important with older red wines that may have natural sediment. Wine can be decanted from 20 minutes to several hours, depending on the type and age of the wine.

Serving tips: pour wine into the decanter immediately before serving or in advance if you want it to develop its full bouquet of aromas. Serve in an appropriately sized glass, holding it by the stem so that hand warmth does not affect the wine’s temperature.