Decanting Old vs Young Wine: A Guide for Collectors

Decanting old vs young wine is the same act with two different aims. Decanting serves distinct purposes for young and old wines. Each is meant to enhance the drinking experience. For young wines, decanting primarily involves aeration. Air softens tannins and opens up fruit aromas, which might otherwise be perceived as 'tart' or 'astringent,'. Conversely, old wines are mainly decanted to separate sediment. Tartrate crystals or lees can accumulate over time. This process requires careful, limited aeration to avoid oxidation. AWRI: Wine Faults describes oxidation as leading to 'cardboard' or 'sherry-like' aromas. The goal for young wines is to accelerate their development. For old wines, the goal is to present them clearly and let delicate, evolved aromas emerge without spoilage.

Why decant young wines?

Decanting young wines primarily serves to aerate them. Air can soften their structure and lift their aromatic profile. Young red wines often contain significant tannins. Those tannins can impart a 'gritty texture' and 'chalky, astringent taste,'. Aeration can help integrate these tannins, making the wine feel softer on the palate. The Court of Master Sommeliers lists "tannin volume" and "tannin texture" as descriptors for palate structure. That placement shows how much they matter in a wine's profile. Aeration also helps "open up" the wine's aromas, allowing primary fruit characteristics to become more expressive. Alcohol level primarily determines the "body" of a wine. The perceptions of tannins and extract can also influence it. Are your wines still in their youthful stage? Our maturity data can help you identify whether they will benefit from this process.

Why decant old wines?

Decanting old wines is mainly done to separate sediment that accumulates over time. It also allows a controlled release of complex aromas. As wines age, they can form 'tartrate crystals,' also known as 'wine diamonds,' and 'lees,' which are dead yeast cells and other fine particles. These are harmless but can affect the wine's aesthetic clarity and commercial appeal. Careful decanting removes these solids, ensuring a clear pour.

Aeration for old wines must be limited. Excessive exposure to oxygen can lead to 'oxidation-type faults,' described by AWRI: Wine Faults as a 'dulling of the aroma,' 'cardboard,' 'straw,' 'hay-like,' or even 'sherry-like' and 'madeirised.' The aim is to let the wine's 'vinous (aged)' aromas emerge, as categorized by the Court of Master Sommeliers. The aim is not to force development. Understanding wine ullage levels explained can also provide insight into a wine's condition and potential for sediment.

What are the risks of decanting?

The primary risk of decanting is over-oxidation, especially for older or more delicate wines. It can diminish the wine's quality. Oxidation can lead to undesirable sensory characteristics. These range from a 'dulling of the aroma' to 'cardboard,' 'straw,' 'hay-like,' 'sherry-like,' or 'madeirised' notes, as described by AWRI: Wine Faults. In extreme cases, 'wet wool,' 'wet dog,' or 'varnish-like' aromas can be evident. The Court of Master Sommeliers lists "Oxidized" as a fruit condition fault. It also lists "Caramel, Nuts, Dried Fruit" as minor faults that can be associated with oxidation.

For young wines, over-aeration is less common. It can still strip away subtle nuances if done too aggressively or for too long. Another risk is the loss of volatile aromatic compounds that contribute to the wine's complexity, particularly in older, more fragile wines. Proper how to store wine practices can help mitigate these risks over the long term.

How do you identify a wine's maturity?

A wine's maturity can be assessed through visual cues, aromatic development, and palate characteristics. These indicate whether it is 'youthful,' 'developing (showing age),' or 'vinous (aged),' according to the Court of Master Sommeliers.

• Visual: 'heavy wines are deeper in color.' As red wines age, their 'primary color' may shift from 'purple' or 'ruby' to 'garnet' or 'brown,' and 'secondary color(s)' like 'orange' or 'brown' may become evident, as per the Court of Master Sommeliers. White wines can progress from 'water white' or 'straw' to 'yellow,' 'gold,' or 'brown.'
• Aromatic Intensity and Condition: A 'youthful' wine typically exhibits 'tart' or 'ripe' fruit. A 'developing' or 'vinous (aged)' wine may show 'dried/desiccated' or 'oxidized' fruit conditions, alongside non-fruit notes like 'earth' or 'mineral,' as described by the Court of Master Sommeliers.
• Palate: The 'balance' and 'length of finish' can also indicate maturity, according to the Court of Master Sommeliers.

"only about 10% of all red and 5% of white wine will taste better after five years than they will after just one year." To decide when a specific bottle is ready to open, see the wines entering their drinking window. You can also track the live fine wine market index to see how similar wines are performing.

What equipment do you need for decanting?

Essential equipment for decanting includes a decanter, appropriate glassware, and a light source to observe sediment.

• Decanter: The list includes a 'decanter' under packaging, accessories, and storage. Its shape can vary. A wider base allows greater surface exposure to air, which benefits young wines.
• Glassware: The 'shape of a wineglass can have a subtle impact on the perception of wine, especially its bouquet,'. The OIV: Standard for Wine Competitions notes the 'ISO 3591 standard'. That standard specifies a glass with a total volume between 210 ml and 225 ml. The opening is narrower than the convex part, to 'concentrate the bouquet,'. This glass is intended to take a '50 ml pour.'
• Light Source: A light source, such as a flashlight or candle, helps identify sediment when pouring old wines. It allows a precise separation of the clear wine from the solids.

When considering new acquisitions, our all-in cost calculator can help you factor in all expenses. For more on acquiring wines, see our guide on how to buy wine at auction.