The term “decant” comes from the Latin word “decantare,” which means “to pour off” or “to transfer.” Decanting wine was initially a simple process of carefully pouring wine from one container to another, often through a fine mesh sieve or cloth.
Aeration and Oxygenation: Decanting exposes the wine to oxygen, which can help open up and release its aromas and flavors. Young, tightly wound wines, especially reds, can benefit from aeration to soften tannins and allow the wine to “breathe.” This process can enhance the wine’s bouquet and make it more approachable.
Separating Sediment: As mentioned earlier, decanting is still used to separate sediment from older wines. Sediment is often present in mature red wines, particularly those that have been bottle-aged for a long time. Decanting allows you to enjoy the clear, sediment-free wine.