What does it mean when a review says a wine would benefit from "decanting?" what exactly does decanting mean?
Answer From Expert Roger Bohmrich MW
Decanting a wine from the bottle to a glass carafe is part of the lore and etiquette of wine. Despite being widely practiced, there are no exact and universal rules. The practice no doubt arose - and acquired its mystique - in connection with classic wines such as red Bordeaux and Vintage Port aged in bottle for a lengthy period. Decanting, above all, serves the useful purpose of separating the wine from sediment which has formed over years of cellaring. In the past, airing may also have helped to dissipate some (but not all) off-odors, which were far more common in earlier times than they are today. To say a wine would benefit from decanting suggests that the wine is youthful and non-expressive; in other words, the idea is that aeration will make the wine more revealing and enjoyable. Accumulated anecdotal evidence seems to support this, but in a general rather than scientific way, for powerful, multidimensional wines. There is also a great deal of debate regarding how far in advance to decant. Wine involves too much variation and individuality to draw up precise guidelines. Personally, I decant wines to avoid sediment and, selectively, to encourage more expressive aromatics. This usually applies to concentrated, complex reds and even a few dry whites (for which I use a chilled decanter). Sometimes, I decant a substantial but more "basic" red just before serving at a dinner party, because an attractive decanter is that much more appealing than a bottle. Visual appeal is part of enjoyment, with wine as with food!
