"Aged wines collect tannic sediments that cause an astringent and unpleasant mouthfeel, but decanting can remove these particles and even soften tannins. Introducing oxygen to younger wine can also be beneficial to amplify tasting notes. For that matter, aerating (letting wine breath) is important for both young and aged wines to enhance complexity while also reducing carbon dioxide for better aromas that will more positively affect taste."
""With decanting any wine, there will be oxygen contact, so the older wines that might be at their peak should be double decanted. Essentially, rinse out the bottle that it came in and pour the wine back in the bottle." Aged wine is delicate, so you don't want to expose it to too much oxygen by leaving it in a decanter."
Decanting serves two purposes: removing sediment from aged bottles and introducing oxygen to younger wines. Aged wines accumulate tannic sediments that can cause an astringent, unpleasant mouthfeel; decanting removes those particles and can soften tannins. Aeration of young wines introduces oxygen to amplify tasting notes. Aerating reduces carbon dioxide and enhances aromas, improving perceived taste and complexity. Older wines at peak benefit from a double decant—rinsing the original bottle and returning the wine—to limit oxygen exposure while eliminating sediment and preserving the bottle presentation. Decanting can benefit many wine styles, including Champagne and oxidative whites.
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