At Max & Russ, we believe how you serve wine is just as important as what’s in the bottle. Decanting—a ritual often reserved for dinner parties or special bottles—can dramatically transform a wine’s flavor and aroma. But it’s not always necessary.
Here’s how to know when to reach for a decanter—and when to leave the wine as is.
When to Decant:
1. Young, Bold Reds
Big reds like Cabernet Sauvignon, Syrah, and Malbec often benefit from decanting. It softens tannins and brings out fruit and spice notes by introducing oxygen.
Why it works: Aeration “opens up” the wine, making it taste smoother and more expressive. Even 30 minutes in a decanter can improve structure and flavor.
2. Wines with Sediment
Older reds and vintage ports may have natural sediment. Decanting gently separates the clear wine from the gritty bits, enhancing both clarity and texture.
Why it works: Pouring slowly into a decanter keeps your glass clean, both visually and on the palate.
3. Tight or ‘Closed’ Wines
If a wine tastes flat or overly acidic right out of the bottle, it might just need air. Decanting gives it space to breathe and evolve.
When Not to Decant:
1. Light-Bodied Reds
Pinot Noir and Gamay can lose their delicate aromatics with too much air. Instead, serve in a proper glass (like our Grand Cru Red Wine Glass) and enjoy their subtlety.
2. Most Whites and Rosés
Crisp whites and rosés are best enjoyed fresh. Exposure to air can dull their brightness and shift flavor balance.
3. Sparkling Wines
Never decant Champagne or sparkling wine—those bubbles are part of the magic. Use a tall, narrow glass to preserve their effervescence and aroma.
The Final Pour
Decanting isn’t about tradition—it’s about taste. With the right glassware and a little know-how, you can elevate even everyday wines.
Looking to add a decanter to your collection? Explore our curated selection of functional, design-forward options—each one crafted to make your next pour the best yet.
