what is the right way to decant a wine using a decanter?

Question

do I decant half the bottle? or the whole bottle?

Answer 1

There are two main reasons for decanting wine -- the third is on aesthetic grounds to serve from an attractive decanter rather than having the bottle on the table.

The first main reason is to to separate wine from sediments that occur with aging. Here great care must be taken with the bottle well before it gets to the decanter. Take it out its rack keeping it horizontal or slightly neck upwards (thats the real purpose of those wine baskets you see). The decanter should be as close as possible, gently open the bottle, clean the neck and pour the wine into the bottle. Have a bright light or candle behind the bottle and observe the sediment, stop pouring when the sediment looks likley to come out. If you can stand the bottle upright for a day before opening then that is better since the sediment sinks to the bottom.

Second reason is to aerate young wine, here it is of benefit to pour the wine form a higher postion so it spashes and thus aerates more.

You can buy decanting funnels with fine sieves that fliter out sediment which may be of use if you do a lot of decanting of old wines. Me, I just do it slowly.

I wouldn't decant an old wine a whole long time in advance -- it gets plenty of aeration in the wine glasss as it is.

Answer 2

Let the bottle stand upright for several hours before decanting so the sediments settle to the bottom of the bottle. You should then gently pour MOST of the bottle into the decanter trying not to disturb the sediment that has settled at the bottom. Leave about 2 to 3 inches of wine in the bottle as this will have all the sediment in it. You can then let the wine aerate for a few minutes or a few days, depending on the age and level of tannins. I would decant a 1982 Mouton Rothschild for at least a full day before drinking