Written on 03/01/2022
Choosing the right decanter for the right purpose
When serving wine at table, it's not unusual to see a decanter. As well as being pretty, they're also functional. The decanter can be either glass or crystal.
Most often, the decanter is used to aerate the wine, i.e. to create a larger surface area for exchange between the air and the wine than in a simple open bottle, allowing the wine to develop to its full potential. The decanter can also be used to allow the wine to settle, i.e. to get rid of any deposits it may have accumulated.
The choice of decanter will obviously vary according to the purpose of the wine. To aerate a young wine, choose a decanter with a wide base and flared neck. This will provide enough oxygen over a wide surface area to aerate the wine properly. This operation should be carried out about 2 hours before serving. If this is done too early, the wine may be over-aerated, resulting in a loss of aroma. The decanter should not be corked.
When decanting an aged wine, the approach is different. On the contrary, as little oxygen as possible should be added to the wine, so that the deposits separate from the wine, but the taste is not altered. A narrow decanter is therefore chosen, and the wine should be served in it as late as possible. And with good reason, old wine can go off in a few minutes once it comes into contact with ambient air.
To pour the wine into the decanter, use the candle technique. Thanks to this soft light, you can quickly see the first particles in suspension and thus stop the operation. Here, you'll need to recork the decanter to prevent too much oxygen from escaping.
Few people know this, but it's not only red wines that need to be decanted, white wines too. Some require as much aeration as reds. It's important to decant a white wine if it's young. However, keeping white wine at the right temperature can be tricky. If your decanter fits into your ice bucket, you're all set. If not, there are white wine decanters with a cooling stem or which can hold ice cubes. But that's not all! Champagne can also be decanted, but only sparingly, so as not to lose the bubbles.
Now you've got everything you need to choose the decanter best suited to your wine and its use. There are also a few "practical" criteria you can take into account, such as size, material ( crystal will obviously be more fragile than glass), or aesthetics (the more convoluted it is, the harder it will be to wash).
