Decanting wine

Why decant wine?

Decanting is widely used to remove sediments from older wines.

Decanting, however, can also influence the tasting experience.

Many wine drinkers will argue that a younger Barolo based on the Nebbiolo grape benefits from decanting whereas an old fine wine from Bordeaux probably does not.

During the decanting of wine, smelly chemical components such as thiols will oxidize and be transformed to other less smelly molecules. That improved the taste. Whether tannins are actually softened or not during decanting is still up for debate.

The Décantheure principle

Single-varietal wines can meaningfully be grouped according to their recommended decanting time. Some (white) wines and very old wines should not be decanted at all.

We have defined the following groups: Varieties that should not be decanted, and varieties that should be decanted 0,5 hours, 1 hour, 1.5 hours, 2 hours and 3 hours (or more). The groups have been organized on the rotating bezel as follows:

The suggested decanting times on Décantheure is based on an equal amount of science, experience and a love of wine. As Carveth Read said: “It is better to be vaguely right than exactly wrong!”

The Grape on the Dial

With more than 1,000 different grape varieties in commercial production today and with limited space on the inner rotating bezel, regrettably we had to leave out many interesting varieties.

Some will surely miss Barbera, Furmint, Gewürztraminer, Montepulciano and Semillon (and others). On the other hand, we did make space for Aglianico which was a grape enjoyed by the Phoenicians more than 3,000 year ago, and fans of Fiano will find it on the bezel (even though it does not require any decanting).