Step 4
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What you should NOT decant
Old, light reds — aged Pinot Noir, red Burgundy. Their delicate aromatics vanish in minutes. Pour straight from the bottle.
Sparkling wines — decanting destroys the bubbles. The whole point of Champagne, Cava and Argentine sparkling is the mousse. Don't kill it.
Most whites and rosés — already served young and fresh; aeration warms them and dulls aromatics. Light, fruity everyday reds (Beaujolais, easy Bonarda) — built for instant drinking.
