he decanting of wine into a carafe or pitcher is necessary only if there is sediment in the bottle or if it needs aeration.
Decanting for aeration, or oxygenation, is used mainly for young or medium aged wines that seem to have a temporary problem. The procedure consists of pouring the wine into a large carafe or pitcher, provoking a rapid exchange of oxygen. It may be useful for the following types of wine:
Young whites that seem to have an excess of free sulfur dioxide detectable by the nose. The odor should disappear almost immediately after decanting.
Mature whites or reds that have been bottled for years and have a slightly closed or musty odor that may be the effect of oxygen reduction. The odor should subside within minutes, though in some wines it takes longer and in others it may not go away at all.
Sparkling wines that seem to be aggressively effervescent. Decanting should reduce the intensity of carbon dioxide. In some parts of Italy, bubbly wines are habitually served in a pitcher or carafe.
Wines of any type or color with a slightly disagreeable odor that an experienced taster believes will disappear with aeration.
Texts adapted from materials written by Fabrizio Pedrolli, of the Associazione Italiana Someliers, and Burton Anderson. Background image and most photos in this section courtesy of Giuliano Bugialli, all right reserved (see Copyright and Credits).
he decanting of wine into a carafe or pitcher is necessary only if there is sediment in the bottle or if it needs aeration.