Decanting

Depending on the type of wine, reds can be decanted between 30 minutes to 3 hours. Lighter red wines don’t need as long, but deeper reds like Shiraz would benefit from more time.

Heavier red wines such as Shiraz, Malbec, Cabernet Sauvignon, Rioja and Barolo should always be decanted, allowing enough aeration to release the full flavour and aromas of your favourite wines.

The benefit of decanting whiskey is that it won’t impact the taste of your favourite brand. As long as your decanter is tightly sealed, your first sip will taste as good as the last. The main purpose of decanting whiskey is for the aesthetic and to enjoy a sleek-looking whiskey decanter on your bar.

White wines are often much lighter and don’t need to be decanted. They can be decanted for decorative purposes, but it won’t enhance the taste. White wine receives enough aeration in the correct wine glass for a delightful flavour.

Like white wine, rosé is also a lighter wine and, therefore, will not benefit from decanting. The right rosé glass will provide enough aeration to release its full flavour, but you could decant your rosé bottle for decorative purposes.

Decanted wine should ideally be served within 1-3 hours. If you have a sealed decanter, your wine will last for another day, but any more than 48 hours, it’ll become over-aerated and lose flavour.