Riedel Decanters - A Beginner's Guide to Decanting Wine

Overview

• Decanting serves two distinct purposes: aerating young wines to soften tannins and release aromatics, and separating sediment from aged wines before serving.
• Young bold reds (Cabernet Sauvignon, Barolo, Syrah) benefit from 1–2 hours of decanting. Aged wines need immediate serving after decanting to preserve fragile bottle bouquet.
• Simply opening a bottle early does almost nothing. The wine needs to be poured into a vessel with substantial surface area for meaningful aeration.
• Wide-bottomed decanters suit young wines needing maximum aeration. Narrower, taller decanters suit aged wines where minimal air exposure is the goal.
• Not all wines benefit from decanting. Light whites, rosés, and non-vintage sparkling wines are best poured and drunk immediately.

Why Wine Can Taste Disappointing Straight from the Bottle

Wine exists in a nearly oxygen-free environment inside the bottle. For young wines, this creates a closed character where tannins taste astringent and aromatic compounds remain locked away. For aged wines, sediment accumulates at the bottom. Whilst harmless, it makes wine taste gritty and appear cloudy.

Decanting addresses both problems. But it is not magic, and it is not necessary for every bottle. The starting point is always the same: pour a small amount and taste it before deciding whether to decant and for how long.

Opening a bottle and leaving it to "breathe" on the counter does almost nothing useful. The bottle neck's opening is around 2cm in diameter, providing negligible air contact with the wine surface. For meaningful aeration, the wine needs to be poured into a vessel with substantial surface area.

The Science of Decanting

When wine meets air, two separate processes begin simultaneously: oxidation and evaporation. Understanding both explains why decanting works differently for different wines.

Oxygen triggers chemical reactions that alter the wine's character in two main ways. First, tannin polymerisation: oxygen causes tannin molecules to bind together into larger structures that taste less astringent and feel smoother on the palate. The transformation does not eliminate tannins; it makes them less aggressive. Second, aromatic release: volatile aromatic compounds are activated by oxygen, rising into the air more readily. Fruity esters, oak-derived vanillin, and other pleasant aromatics become easier to smell because oxygen carries these molecules upward.

The second process is simpler. Winemakers add sulphur dioxide to preserve wine, but these compounds can form dihydrogen sulphide, a gas that smells of rotten eggs. Our noses are extremely sensitive to this, and even trace amounts ruin the tasting experience. Fortunately, it is highly volatile and evaporates almost immediately once wine hits the decanter. High-alcohol wines above 14.5% can also taste hot or burning; decanting allows some alcohol to evaporate, reducing this heat and letting fruit flavours emerge more clearly.

Which Wines to Decant

Decanting Times by Wine Type and Age

Timing guidelines are starting points, not rules. Every wine responds differently to air. The most reliable approach is to taste periodically during decanting and serve the wine when it reaches peak expression rather than when the clock says so.

1. Pour a small amount immediately after opening. Note the character: harsh? Closed? Pleasant?
2. Decant according to the guidelines above.
3. Taste again at 15 minutes, 30 minutes, and 60 minutes.
4. Serve when the wine tastes best, not necessarily when the guidelines suggest.

Signs the wine is ready: fruit aromatics are clear and inviting, tannins taste smooth rather than drying, there is no harsh alcoholic burn on the finish, and the wine feels open and expressive. Signs of over-decanting: aromatics fade or become muted, the wine tastes flat or dull, fruit character diminishes.

Decanting Technique

This is straightforward and forgiving. Open the bottle, pour steadily into the decanter from a moderate height of around 15–20cm to encourage splashing and aeration, swirl if desired, and wait according to the guidelines above. You cannot really damage a young wine through decanting. Pour confidently.

This requires more preparation and care.

24 hours before serving: Remove the bottle from horizontal storage and stand it upright on the counter. This allows sediment to settle to the bottom. Skipping this step means sediment remains dispersed throughout the wine and is much harder to separate cleanly.

Opening old corks: Wines aged 15 years or more often have longer corks (45–50mm rather than the standard 38mm) that have become brittle and fragile over time. Insert the corkscrew fully, all the way through the cork if possible. Work slowly and steadily. If the cork breaks, do not try to extract fragments with the corkscrew. Push the pieces into the bottle deliberately and strain the wine through fine mesh or cheesecloth during decanting. An ah-so cork puller (a two-prong device) is gentler on fragile corks and worth having for old bottles.

The decanting process:

1. Position a candle, torch, or lamp directly behind or under the bottle neck. You need to see inside the neck clearly.
2. Tip the bottle gently and pour wine into the decanter in a steady, continuous stream. Do not stop and start.
3. Watch the bottle shoulder where the neck meets the body. The light illuminates the wine inside.
4. When you see a dark line or cloudiness approaching the neck, stop pouring immediately and tilt the bottle back upright.
5. Around 30–50ml will remain in the bottle with the sediment. This is normal and expected.
6. Pour from the decanter into glasses within 5–10 minutes. Do not let aged wine sit in the decanter.

Choosing the Right Decanter

Despite hundreds of decorative variations, decanters serve two distinct functions that require different shapes. Understanding which you need makes the choice straightforward.

A broad base provides large surface area, which accelerates oxidation and aeration substantially. Wide-bottomed decanters provide two to three times more surface area than narrow carafes, which is meaningful when you want to soften a tannic young red in two hours rather than four. They are often squat or horizontal in shape and may have additional curves to increase wine-to-air contact. Capacity is typically 750ml to 1.5L.

Best for: young Cabernet, Syrah, Barolo, Malbec, Bordeaux blends. Any tannic red needing softening.

A tall, elegant shape with a narrow base provides smaller surface area, which minimises air exposure whilst still allowing sediment to be left behind. These are easier to pour from without disturbing settled wine and suit traditional carafe styles.

Best for: aged wines over ten years with sediment, delicate old Burgundy, vintage Port.

• Ease of cleaning: Wide-mouthed decanters clean more easily than narrow-necked designs. Decanters with complex curves or narrow sections require specialist cleaning beads or brushes.
• Pouring control: Look for good balance and comfortable weight distribution. You will pour from the decanter multiple times during dinner.
• Storage space: Some decorative decanters are striking but occupy substantial shelf space. Ensure you have room before purchasing elaborate designs.
• Dishwasher safety: Most quality decanters are hand-wash only. Factor cleaning time into your decision.

Riedel Decanters: How the Range Compares

Riedel has been a family-owned glassmaking business since 1756 and pioneered the concept that glass shape affects wine perception. Their decanters are used in Michelin-starred restaurants worldwide and are the benchmark against which other decanters are measured. Every curve and angle in a Riedel decanter serves a functional purpose related to aeration or sediment separation.

Cleaning and Caring for Your Decanter

1. Rinse immediately with warm (not hot) water to remove wine residue before it dries.
2. Swirl warm water vigorously to dislodge any remaining wine film.
3. Fill with cool water and leave overnight. Water draws out stains and aromas remarkably effectively.
4. Empty soaking water in the morning and rinse with cool (not cold) water. Cool water prevents glass from fogging.
5. Invert the decanter on a clean linen cloth or specialist decanter drying stand. Never dry the inside with a towel, as lint sticks.
6. Allow two to four hours for complete air drying. Water droplets trapped inside cause spots and streaks.
7. Once completely dry, polish the exterior with a microfibre cloth.

For persistent stains, residual aromas, or cloudy glass, deeper cleaning is needed every few months. Three methods work well.

White vinegar: Pour 100ml white vinegar into the decanter, add warm water to fill halfway, swirl gently and leave for 30–60 minutes, then rinse thoroughly. The acidity removes mineral deposits and wine stains.

Cleaning beads: Add two tablespoons of specialist decanter cleaning beads, pour in warm water and a small amount of washing-up liquid, swirl vigorously for one to two minutes. The beads scrub the glass mechanically. Rinse extremely thoroughly to remove all soap residue. A final rinse with distilled water prevents hard water spots.

Crushed ice and salt (traditional): Add a handful of crushed ice and two tablespoons of coarse salt, swirl vigorously, then rinse immediately with cool water. Gentle abrasive action without chemicals.

• Dishwashers: High heat and harsh detergents etch crystal and can cause micro-cracks. Water pressure may also topple delicate decanters.
• Boiling water: Thermal shock can crack glass, particularly if the decanter is cold. Use warm, never boiling water.
• Abrasive scrubbers: Steel wool, scouring pads, or rough brushes scratch glass permanently. Use soft cloths or specialist cleaning beads only.
• Storing wet: Trapped moisture promotes mildew and creates permanent clouding. Always dry completely before storing.
• Direct sunlight: Prolonged UV exposure can cause glass discolouration over years. Store in a cupboard or away from direct light.

Frequently Asked Questions