I have been told that red wine (especially european wine) has to be decanted for about 1 hour before being served. I tried it and noticed that the same wine will test much better after decanting. However, this will bring the wine to room tempearture (around 75 degrees), way far from the suggested serving temperature (65 degrees). What\'s the trick?
Answer From Expert Roger Bohmrich MW
There are no specific rules or universally relevant guidelines that apply to decanting. Many experiments have been conducted, with varying results. Most wines, including European ones, are delicious straight from the bottle, while others seem to be more open and accessible after decanting. You could say that very basic, inexpensive wines do not benefit from decanting whereas very concentrated young reds such as top Bordeaux, Rhone, Piedmont or Tuscan bottlings may well improve with aeration. Also, older wines may need decanting simply to separate the wine from sediment in the bottle.
As to service temperature, again there is no fixed rule, and of course ambient (room) temperatures vary considerably. 65 degrees F may well be too low for many red wines, although I personally like reds a bit cooler than they often are served in restaurants or homes. Some light reds based on Gamay or Pinot Noir may be more enjoyable cool, but youthful, tannic reds may appear more astringent at lower temperatures. If you think a decanted red is too warm, cover the decanter with plastic wrap and put it into the refrigerator for 10 to 15 minutes.
