🌀Decanting

Decanting — pouring the wine into another vessel before serving — does two jobs: it gives the wine air (softening young tannins and waking up aromas) and it leaves sediment behind in old bottles. It sounds like a sommelier ritual, but the logic is simple. For when to decant, see our detailed guide.

• Young, structured Malbec and Cabernet Sauvignon: these benefit most. Pour into a decanter (or even just a jug) about 30 minutes to an hour before drinking; the tannins soften and the wine opens. No decanter? Simply pouring into glasses early and giving them a swirl helps.
• Old, delicate wines: decant gently and briefly, just to leave the sediment behind — too much air can tire a fragile older wine.
• Whites, rosé and most everyday wines: generally no need to decant.

A neat trick if you're unsure: pour a small splash, taste it, wait ten minutes, taste again. If the second taste is clearly better, the bottle wants air — decant the rest.