CAMERON DOUGLAS

To decant or not to decant, that is the question. Yet this wine 'ceremony' has its benefits.

Recently, a MiNDFOOD reader asked me about decanting wine. 'Is it just for old reds?' they asked. 'What’s breathing got to do with taste? And why do it at all?' Wine may need decanting to separate it from any sediment that may have formed in the bottle or to allow wine to absorb oxygen quickly – to ‘breathe’. Some wines, especially full-bodied darker reds, can precipitate sediment as they age; the taste and texture of sediment is not desirable, so separating a wine from this residue requires decanting. You’ll need patience; it’s a somewhat slow process. You’ll also need a source of light to see through the neck of the bottle to observe the sediment as it reaches the shoulder of the bottle, indicating when to stop. Decanters with a wide diameter are for wines that need to breathe. Those with a narrower diameter are for wines that need separating from sediment and don’t need aerating such as old wines. 'Breathing' a wine uses rapid exposure to oxygen to make it seem like it has aged, or just to ‘wake up’ the juice. Once a bottle is open, the wine is poured into the decanter quickly, mixing it with as much oxygen as possible. If a white or red wine is too cold for service, decanting will assist with bringing it to correct temperature. Decanters also add to the ceremony and enjoyment of wine – perhaps choose one that fits your personal style.