Why decanting isn’t just for reds
If you think decanting is only for big, bold reds, you’re in for a surprise. Decanting can unlock hidden flavours, soften harsh edges, and enhance aromas in not just reds, but also whites and even champagne. Yes, even champagne.
So, whether you’re swirling a rich cabernet, a crisp chardonnay, or a fine bottle of bubbly, here’s everything you need to know about why and how to decant your wine like a pro.
Decanting 101: what’s the point?
Decanting serves two main purposes:
- Removing sediment – A must for older red wines, where sediment builds up over time. Without decanting, you might get a gritty, unfiltered experience—not ideal.
- Letting the wine breathe – Oxygen exposure softens tannins, opens up aromas, and enhances complexity. This applies to reds, whites, and even champagne.
Now, let’s break it down by wine type.
Decanting red wine: the classic move
Red wines, especially big, structured varieties like cabernet sauvignon, syrah, and nebbiolo, love a bit of air. Decanting helps soften tannins and let flavours evolve before the first sip.
How to decant a red wine
- Choose the right decanter – Wide-bottomed decanters work best for younger, tannic wines, while older wines need gentle aeration with a smaller decanter.
- Pour slowly – Keep an eye on sediment, stopping before it gets into your glass.
- Give it time – Young reds can take 30 minutes to several hours, while older reds should be enjoyed soon after decanting (30mins) to avoid over-oxidation – they've already had more airtime through the aging process.
Pro tip: If you’re short on time, swirling in a glass or using an aerator can speed things up, so can shock decanting (more on this later).
Caption: Our founder Mitch decanting a 2022 Standish Schubert Theorem using a Coravin
Decanting white wine: the flavour upgrade you didn’t know you needed
White wines may not have sediment, but oxygen can help bring out hidden layers of flavour—especially in complex, oaked chardonnays, aged rieslings, and even viognier.
How to decant white wine
- Pour into a medium-sized decanter – No need for a wide-bottomed one here; a gentle aeration will do the trick.
- Let it breathe for 20–30 minutes – This helps soften acidity and enhance richness.
- Don’t over-chill – Too much cold can mute flavours. Let it warm slightly before drinking.
Caption: Our founder Steph decanting a 2023 Pierro Chardonnay - watch the video on Instagram
Decanting champagne: a game-changer for bubbly lovers
Wait… decant champagne? Absolutely. While it might seem counterintuitive (won’t it lose bubbles?), decanting high-end champagne or sparkling can reveal deeper complexity and rounder textures.
When & why to decant champagne
- Older vintage champagne (10+ years) can develop rich, nutty flavours that need air to shine.
- Full-bodied styles like Krug, Bollinger, or Dom Pérignon can taste even better with light aeration.
- If your champagne feels too tight or acidic, a short decant can soften it without losing its sparkle.
Pro tip: Non Vintage sparkling/Champagne is a mix of old and new vintages, so they can benefit from a little air time too.
How to decant champagne (without killing the bubbles)
- Use a narrow decanter and pour slowly – This slows down bubble loss while letting aromas expand.
- Decant just before serving – Unlike reds, champagne doesn’t need much time—5–10 minutes max.
- Swirl gently – No aggressive shaking—just let it open up naturally.
Pro tip: If you’re nervous about losing fizz, try pouring into a large wine glass and letting it sit for a few minutes instead.
Caption: Our founder Steph decanting a Veuve Ambal Cremant de Bourgogne Grande Cuvee Brut NV
Shock decanting: the fast-track method
Ever needed to open up a young, tight wine quickly? That’s where shock decanting (or “double decanting”) comes in. This technique rapidly aerates the wine, making it more expressive in minutes.
Caption: Our founder Steph shock decanting a 2021 Vietti Langhe Nebbiolo Perbacco DOC - watch the video on Instagram
How to shock decant a wine
- Pour the wine forcefully into a decanter – Basically turn the bottle upside down and let gravity do the work - the more agitation, the better.
- Swirl aggressively – Unlike traditional decanting, the goal here is to expose the wine to as much air as possible.
- Pour back into the bottle (optional double decanting) – This doubles the exposure, softening young, bold reds in under 10 minutes, and is great for decanting a wine before taking it out for dinner.
Best for? Big, young, tannic reds like barolo, Bordeaux, and young shiraz. Not ideal for delicate, older wines.
Caption: Our founder Mitch double decanting back into the bottle Rockford Moppa Springs GSM (Grenache Shiraz Mataro) - watch the video on Instagram
Final pour: decanting is for everyone
So, whether you’re sipping on a bold red, an elegant white, or a luxurious champagne, decanting can elevate your experience and make every sip more enjoyable.
Next time you open a bottle, experiment with decanting—you might just unlock a whole new level of flavour.
Cheers to better wine, one decanter at a time.
