Overall all wines feels much better when it opens up for oxygen. But foremost it is Bourdoux wines that need to be decanted. It is because younger wines have the tendency to get more body (rounder and smoother). However, an older wine that consists of tannin awakes up to life and you separate the settlings which becomes a clearer wine.

Even white wines tastes and scents more after decantation. Some white wines can have small crystals in the bottom of the bottle; however it helps to take it away by pouring the wine into a carafe. At spring time the wine could occasionally have some small bubbles, this could also be fixed by using a decanter.

Champagne used to be decanted during Monet’s period of time (1840-1926). Within the household it could be found magnificent and beautiful Champagne decanter or carafes. The reason for decanting the Champagne during the 1800 was because of wanting to separate the settlings from the rest of the Champagne.

To decant an old red wine it is crucial to think about a few steps. Firstly the wine should be moved with care from the cellar to the dining table, preferable in a wine-basket. After you open the wine you should smell the cork, to scent if the wine is within a good condition. Then you light up a candle on your table take your carafe and pour some of the wine in it. Stir a little bit to take away unwanted scents. Smell the wine and taste it to check if it is in a good condition. After that, the decantation is about to take place. You pour the wine carefully and slowly because you do not want to mix the settlings with the wine. When you pour, you pour the wine bottles neck over the lighted candle to observe when the settling is closing in. When it does you stop to pour and leave the settlings left in the bottle.