What wines need it, and what wines don’t
Wine aeration is it really necessary, or just something that the wine industry would like you to believe?
Most red wines, but only a few white wines, require aerating or, in layperson’s terms, they need to breathe.
That means oxygenating and this is where decanting comes in.
Sometimes I get asked if it is really necessary. Thinking about it from a logical viewpoint.
After being in a bottle since production, plus some travelling, wines benefit from exposure to air before drinking this opens up its flavour and aroma and lets its taste and character come out.
Just uncorking a bottle and letting the wine stand isn’t enough to aerate it completely, the open wine bottle doesn’t expose enough wine to oxygenate it properly.
Aeration, This is where the decanter comes in.
That is where you need a decanter to get oxygen into the wine. This is one that I find to be a great decanter/aerator.
Decanters are flat-bottomed glass vessels that you can pour a complete bottle of wine into – thus allowing it to breathe/aerate before use.
So decanting gives an efficient way of aerating your wines.
If you don’t have a decanter, a good way to get adequate air into the wine is to pour it into a large wine glass and let it sit for ten to twenty minutes.
But whatever method you use, it’s time to talk about which wines need to breathe and which wines don’t.
Young, tannic reds
Wines are most tannic when they are young.
Young red wines are known for their high tannic profiles, such as Cabernet Sauvignon, Bordeaux, Montepulciano, etc.
These wines will do well being aerated, since this allows the tannins to mellow and soften the harsh edges, making it a more subtle experience.
So the younger and more tannic the wine, the longer it needs to breathe. Half an hour is usually enough to soften the tannins and enjoy a young, robust red wine.
Older red wines with visible sediment
They frequently age, older wines in the barrel where the various elements, such as tannins and other chemicals are bound, settling as sediment on the bottom of your wine bottle.
This usually occurs between eight and ten years of age, although it depends on the type of red wine being stored, the conditions of its storage, etc.
The sediment of aged wine can taste bitter, which makes sense as it is mostly tannin.
So make sure that you segregate the sediment sometimes called crusted, while you’re decanting aged wine.
Once you have selected the bottle, place it upright for a couple of days to allow the sediment to float down and settle to the bottom.
When you are ready to decant the wine, you simply pour it slowly so as not to shake up the sediment on the bottom.
Bearing in mind that the older wines do not need as much aeration as younger wines, Sometimes too long is too much.
Aged reds Aeration
Keep an eye out for when to stop pouring, making sure the murky wine and sediment on the bottom stay in the bottle be sure that you don’t allow any sediment into the decanter.
(If you don’t have good light a good way to see the sediment is to put candlelight under the bottle) this way you can see the traces of sediment as it rises the side of the bottle.
Normally speaking, the older a wine, the more sensitive it becomes.
Unlike young reds, which need to settle down their tannins (oxygenate) for an hour in the decanter.
The older reds need the opposite – not so much time in the decanter, or else you risk having their mellow and delicious flavours overpowered by over-oxidation.
So ten to fifteen minutes of air exposure or those cherished flavours could take a serious nose-dive in the wrong direction,
turning an awesome wine into a flat, one-dimensional drink.
But you should always be the final judge. If, for example, the wine colour in the decanter looks bold and bright, chances are there is still plenty of pep in the wine to endure a few extra minutes of air exposure.
Use your judgment call to decide what an aged wine needs by smelling it and checking the vibrancy of its colour.
Select white wines that benefit from aeration
Some whites can also benefit from aeration. These whites usually display similar traits as their red brethren, such as being dry, full-bodied, and with heavier mouth feels than most other whites.
They are likely to be Burgundies, white Bordeaux and Alsace wines. If these wines aren’t living up to their aromas and flavours right out of the bottle, most likely it’s because they need some good aeration.
Dust off your decanter and let the wines sit for around half an hour and try again.
You will more often than not find a pleasant surprise at how much improvement a simple decanter and a little time can do.
Just make sure your whites don’t get too warm whilst aerating.
Vintage Ports Aeration or not
Vintage ports, or “Porto”, are not to be confused with regular ports.
Although both are delicious, “Porto” has the distinction of aged around twenty-plus years.
So – what do you think you’d want after twenty years cooped up in a wine bottle? Some air, right? That’s also the case with Portos.
Not only because after so much time in the bottle they need air, but because it helps expose the flavours.
Because of the sediment on the bottom of the bottle, they need to be treated similarly to what we’ve already discussed with regular-aged reds.
So as with the reds, let a Porto stand upright for several days before decanting it. Then decant for up to four hours to enjoy its full flavour. Some wines defy the rule and DON’T need decanting:
Most wines don’t need aeration as much as people think. The following reds, as noble and wonderful as they are, do not need fancy decanters:
Mostly light-bodied naturally less tannic reds such as Pinot Noir, Burgundy, Beaujolais, and Cotes du Rhone, lighter Zinfandels, lighter-bodied Chiantis, and Dolcettos, budget reds are produced for quick consumption and are almost always lighter-bodied in character.
Tawny Ports & regular Ports
Tawny ports & regular ports – These ports should already be free of sediment and ready for a good party wherever you are.
Aerating the wines and letting the rest be without aeration is a simple skill to learn and one that will quickly improve your wine-drinking experience, and your overall wine knowledge, as you make the most of each wine’s unique offerings and flavours.
It’s perhaps the quickest way to graduate from wine drinker to wine lover without skipping a beat in between.
Drink responsibly and stay safe.
Thanks.Richard. The wine gift guy.
