Tips From Kerry Wines: Decanting Wine

To decant or not to decant, that is the question: and a pretty controversial one.

In principle, there are two reasons for decanting wine: 1) To aerate young, bold wines in order to release their complex layers of aromas and soften the tannins; 2) To decant aged wines in order to separate the sediments. Remember that old and fragile wines should always be handled with great care!

Here are some easy to remember decanting tips. Keep in mind that these are general guidelines, and that decanting times will vary depending on producers and vintages. For specific wines, please consult your sommelier or Kerry Wines specialists.

Sparkling Wines and Champagne

Avoid decanting champagnes, in order to keep them fresh and retain their bubbles. The only exceptions are certain top cuvées.

New Zealand Sauvignon Blanc, Pinot Grigio, Dry Riesling, Chablis, Sancerre and Pouilly-Fumé

Many of these wines are intended to be enjoyed when young, therefore decanting may not make a difference.

Top Burgundy Whites and Bordeaux Whites

Only decant young vintages from top estates, for 30 minutes to an hour, e.g. A white Grand Cru such as Montrachet, less than 20 years old,

Beaujolais

Most Beaujolais wines do not require decanting, except for top cuvées.

Burgundy Reds

Generally speaking, young reds from 1990 to 2010 will benefit from aeration especially for 1er and Grand Cru. Decant for 30 minutes to two hours depending on the vintage.

Most of the time there is no need to decant aged Burgundy reds from a flavour point of view; however decanting these wines just before serving will help separate sediments.

Bordeaux Reds

Grand Cru Classé wines do benefit from decanting. For reds from 1985 to 2009, decanting time should be one to two hours especially for renowned vintages. Thirty to fourty-five minutes will suffice for wines from lesser terroirs or vintages.

For older or weaker vintages, beware of over decanting. Aeration should be carried out last minute to separate the sediments. Exceptions are great terroirs or vintages such as 1975 Pomerol or 1961 Pauillac; decanting these wines for 30 to 60 minutes will help to fully bring out their flavours.

Tuscany Reds

Chianti Classico and Chianti Riserva: traditional Chianti wines do not require decanting.

Super Tuscans: Wines younger than 15 years will benefit from decanting – one to two hours before serving.

Decant older wines at the last moment to separate the sediments.

Chilean and Napa Reds

Wines from top estates may benefit from decanting; similar to Super Tuscans.

Rhone Reds

Reds from Northern Rhone, Hermitage, Cote-Rotie, and top Domaines from Chateauneuf-du-Pape will benefit from decanting.

For young wines (less than 15 years old) from great terroirs or vintages, decanting for one to three hours will be sufficient; one hour is the optimal period of time.

For older wines, such as a Chateauneuf-du-Pape or great Hermitage, decanting for 30 minutes is sufficient.

For Cote-Rotie producers, these wines may require a two-hour decanting time depending on the vintages

Sweet Wines

Normally, it is not necessary to decant sweet wines such as Sauternes and Barsac.