Which wines are best aerated? Which to decant and which to pour directly from the bottle for best enjoyment? Is there any system or easy way to remember the ones to pour differently? Lisa K
Answer From Expert Roger Bohmrich MW
Nearly all wines can be served directly from the bottle into a glass. Of course, wines tend to change as they are exposed to air, but the majority may lose more than they gain with long aeration. A simple solution is to pour big, powerful reds 10 or 15 minutes in advance. Some people also believe aerators (there are numerous models on the market) seem to help "open" the wine. Personally, if I think it is warranted, I decant the wine as I also like the appearance of a decanter on the dinner table. Decanting is certainly advisable with older red wines with sediment, unless they are very fragile. The truth is that, as with so many aspects of wine, it is difficult to generalize and say that certain wines should always be decanted. I would tend to decant both young and mature vintages of high-end Bordeaux, Rhone, Barolo, Barbaresco, Amarone, Super-Tuscans, Priorat, less forthcoming styles of California reds, Vintage(and Single Quinta) Port, and the like...in other words, concentrated reds intended for cellaring. I also occasionally decant young white Burgundy of premier and grand cru level. As to how long to leave a wine in a decanter, again, it depends on the individual wine. I favor shorter rather than lengthy aeration: up to an hour before service. Then, you can follow the evolution of the aroma and taste during the meal. So, remember, there are no hard and fast rules...you'll gain confidence with practice!
