The Charm of the Decant


Totol – Inside a wine glass, we enclose a whole experience. But there are times when we can help a wine to make this glass even better. This is where the decanter and the action of decanting enter.

The decanter is this normally glass container that will help us transfer our entire wine from the bottle to the same container. They tend to be broad on some of their surfaces where most of the wine is exposed to contact with oxygen.

We have to take into account that it is not always necessary to decant a wine. Everything will depend on the type of wine that we want to taste.

The need to decant a wine may vary depending on the type of grape with which it was made, the maturation time, or may even vary between bottles from the same winery and vintage. The point here is to understand why it is necessary to decant and oxygenate certain wines, as well as the effects that these processes have on the final product.

When is it necessary to decant wine?

Separate sediment from the wine

In most cases, the settling process seeks to eliminate the sediments that may be in the bottle, and that is characteristic of the passage of time in the bottle. These are usually found more frequently in wines with a very long time, it is a normal process in wines which does not imply that it is in poor condition.

Sediments are formed by the oxidation processes that occur during the fermentation and maturation of some wines. In other cases, they are only solid particles that are found at the bottom of the bottle, and in others, they are only crystalline formations that are generated by joining together the sugar molecules that the wine can contain.

Oxygenate it

Sometimes the aging wines and with a certain age of maturation, when the bottle is opened can emit a somewhat unpleasant odor such as humidity, these aromas come from the oxidation process that takes place during the aging of the wine. Lack of oxygen causes this expression. In this case, the contact of the wine with the air causes the smells to be ventilated and thus we unmask the authentic aromas of the wine, which are what really interests us.

“Open” the wine

The decantation process in these cases serves to “awaken” the aromas of the wine a little faster, here it will not be necessary to do it carefully since contact with air will favor the development of aromas in the wine that we do not perceive at first. It is an action similar to what we do when turning the wine in the glass, making oxygenation a plus in the aromatic notes of the wine.


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