What is the reason to decant a bottle of wine?

Answer 1

It is a method to separate the wine from any sediment that is in the bottle.

Answer 2

Actually filtering a wine has nothing to do with the "sediment" that decanting can reveal.

There are two reasons to decant a wine:

1- Young tannic reds will soften a little with the exposure to oxygen that decanting provides

2- Older reds often have "sediment" - natural tartaric crystals that form over time. Slowly decanting such a wine allows the server to stop pouring just before the crystals reach the end of the bottle.

note: Older wines are often more delicate than wines intended for immediate consumption and DO NOT benefit from lengthy air exposure. Also, although rather textural unpleasant, there is nothing fowl about the crystals that form in wine. Even without a decanter one can avoid inadvertently serving a glass with crystals by allowing the bottle to stand for an hour or two before serving and pouring slowly with a keen eye.

Answer 3

You are supposed to let wine breathe. Decanting is the best way--it mixes all the wine the best. You also get good results pouring it into a glass and stirring it with a glass rod or a spoon. Most people will just uncork the bottle and let it sit while they make dinner so it will be ready with the meal.

Answer 4

Often there is a residue that collects in the bottle after storage for long periods. decanting eliminates that if carefully handled.
unless you collect case lots.... the rapid turnover of daily wine
never gets to that point.

Answer 5

A lot of wine is filtered these days and there's not really any sediment. It's to let it breath and because it looks nicer on the table.

Answer 6

To allow the wine to breath. When exposed to oxygen new flavors and scents are "opened up" in the wine.