Proper "decanting" of your wine is one of the single most important aspects to ensuring an amazing wine experience on the level that the winemaker intended you to experience. Anything short of that experience is cheating yourself.................so please decant to enhance!
Decanting has three main benefits:
Decanting separates sediment from liquid. Decanting is first & foremost about separating the wine from the sediments that settle at the bottom of the bottle. Red wines contain the most sediment, especially older wines & vintage ports, while young white wines contain the least. Sediment is not harmful, but tastes bitter & unpleasant. We highly recommend a wine screen with a layer of cheese cloth to assist in the pouring process.
Decanting enhances flavor through aeration. Aeration is the process of introducing oxygen to the wine. This is also called allowing a wine to “breathe.” Aeration enhances a wine’s flavor by softening the tannins & releasing gases that have developed in the absence of oxygen. Decanting wine allows the flavors & aromas that were dormant while bottled to expand & breathe which in turn provide different characteristics & levels in the wines flavor profile.
Decanting smooths out the tannins & allows the wine to come into balance. Wine is alive in the bottle....constantly evolving and changing, This is what makes it so intriguing! As the wine "opens or breathes" it evolves as opens much like a flower. In each stage of opening, you will taste different characteristics and flavors which begin to work together to achieve the final expression of the wine. Aeration will allow the wine to come together and give you the expression the winemaker had intended you to experience.