Why decant young wines?

When you explore the fascinating world of wine, you realise that the subtle balance between acidity, alcohol and tannins plays a crucial role in the quality of the beverage. Young wines, often marked by pronounced acidity or lively tannins, can benefit greatly from the decanting process.

Decanting, often associated with red wines, is in fact a practice that also extends to young white wines. The latter can reveal enhanced aromas and improved complexity thanks to this operation. Contrary to popular belief, decanting is not reserved exclusively for red wines. However, it is important to note that this practice is not recommended for sparkling wines, sweet wines or white wines that have already reached a certain maturity, exceeding 5 years.

The decanting process is not universal, and it is essential to recognise that not all young wines react in the same way to oxygenation. For example, Pinot Noir from generic appellations or Chasselas may not benefit significantly from decanting. In these cases, decanting may not even add anything to the wine.

There are different types of decanter, each adapted to specific needs:

Flat-bottomed decanters: Ideal for young wines, they offer maximum contact with the air, promoting oxygenation.

Decanters with aerator: Designed for very powerful young wines, they provide a little extra boost by speeding up the aeration process.

Narrow decanters: Recommended for older wines, they offer a reduced surface area for contact between the wine and the air, preventing excessive oxygenation.

In conclusion, decanting a young wine, whether red or white, can considerably improve its aromatic profile by allowing the beverage to breathe and fully release its aromas. However, it is essential to choose the right type of decanter for the wine in question, as not all young wines react in the same way to this delicate operation.