How to Decant Wine the Right Way: A Practical Aussie Guide

If you’ve ever poured yourself a glass of red and found it a bit gritty or a bit tight on the nose, there’s a simple fix that’s been used for centuries: decanting.

Decanting is the act of gently pouring wine from its bottle into another container, usually a glass decanter. It might sound a bit posh at first, but the reason behind it is purely practical. In fact, plenty of Australian winemakers and wine lovers from Margaret River to the Barossa use this method to bring out the best in their bottles.

Here’s why it matters:

Decanting serves two key purposes: it removes sediment and improves flavour. Older reds and vintage ports often contain harmless sediment that can taste gritty and make the wine look cloudy. By pouring the wine gently into a decanter, you leave that behind for a clearer, smoother sip. 

At the same time, exposing the wine to air known as aeration, helps soften harsh tannins and unlock its full aroma and flavour, especially in younger reds that can taste tight straight from the bottle.

Decanting vs. Aerating – Not the Same, Mate

While people often use the terms decanting and aerating interchangeably, they’re not exactly the same thing. 

Decanting is the act of slowly pouring wine into another container, usually a decanter, to separate it from sediment, especially in older reds. In doing so, the wine is also naturally exposed to air. 

Aerating, on the other hand, is all about that air exposure; it’s the process of letting the wine “breathe” so its aromas and flavours can open up. This can be done by decanting, swirling it in your glass, or using a wine aerator. 

Put simply, decanting is the method, and aeration is the result. According to Wine Spectator, both processes aim to improve taste, but their purposes differ—one’s about clarity, the other’s about expression.

Why Should Aussies Care?

Whether you’re sharing a bottle at a family BBQ, bringing one to a mate’s house, or cracking open something special for the weekend, decanting helps make your wine taste smoother, smell better, and pour cleaner. And if you want to turn that moment into something truly memorable, consider serving it with one of our premium Don Vassie Decanters

It’s not about being fancy, it’s about drinking better. And who doesn’t want that?

Is Decanting Really Necessary?

That depends on the wine. Some wines improve noticeably with decanting, others don’t benefit or may even lose their charm.

If the wine is young and bold, decanting is usually a safe bet. If it’s old and delicate, go gently, just enough to clear the sediment without overexposing it to air.

When and How Long Should You Decant Wine?

It’s Not One Rule for All - It’s About What’s in Your Bottle

In Australia’s wine-loving culture, whether you’re pouring a McLaren Vale Shiraz or serving a fine Hunter Valley blend at a licensed venue, decanting isn’t just tradition; it’s strategic. It depends on the wine’s age, style, and what you want out of it.

Young Reds (0–10 years): Let Them Breathe

Why: Young reds often have firm tannins and tight aromatics when first opened. Decanting introduces oxygen, softening the wine’s structure and releasing aroma compounds. According to Wine Australia, this is especially beneficial for full-bodied styles common in Australian wine regions.

• Light-bodied (e.g., Pinot Noir, Gamay): 20–30 minutes
• Medium-bodied (e.g., Merlot, Grenache): 30–60 minutes
• Full-bodied (e.g. Shiraz, Cabernet Sauvignon, Malbec): 1–2 hours

Pro Tip: A Barossa Shiraz or Coonawarra Cab can mellow beautifully with 90–120 minutes of air, enhancing drinkability without losing boldness.

Aged Reds (10+ years): Handle with Care

Why: These wines are decanted more for sediment removal than aeration. Too much oxygen can cause aged aromatics to fade quickly. According to the Court of Master Sommeliers, the goal is clarity, not overexposure.

• 10–20 years: Up to 1 hour
• 20+ years: 10–20 minutes or until sediment clears

Gently pouring and tasting as you go is the best way to avoid “over-decanting.”

White & Rosé Wines: Rarely Decanted

Most whites and rosés served in Australia are designed to be fresh and expressive - decanting isn’t typically necessary. However, if there are reductive notes (like a struck match), a short decant can help. 

• Oaked Chardonnay or Rhône-style blends: 15–30 minutes
• If reduced (sulphur/matchstick smell): 10–15 minutes max

Some aged whites from Margaret River may benefit, but only if the wine feels “closed.”

Orange & Natural Wines: Funk Fixers

Unfiltered, skin-contact, or natural wines can often carry earthy or sulphur-like notes when first opened. A brief decant helps these blow off, improving clarity and aroma.

• Recommended: 15–30 minutes

According to the Australian Wine Research Institute, orange (amber) wines popular in natural-focused venues often benefit from short aeration or decanting to soften tannins and release complex aromas, especially if the wine shows reductive or funky notes

Sparkling Wines: Don’t Decant

Why not? Sparkling wines such as Prosecco, Champagne, and Sparkling Shiraz should be poured directly into glasses, not decanted, because exposure to air causes them to lose carbonation quickly and diminishes their freshness. This is a standard service protocol in professional wine education and hospitality, as outlined by the Wine Spectator

Exception: Some grower Champagnes with heavy reduction may need just a swirl in the glass, not full decanting.

Decanting Guide by Wine Type

Wine Type	Decanting Time	Why It Matters
Cabernet Sauvignon	1–2 hours	Softens firm tannins, boosts aromatics
Shiraz / Syrah	1–2 hours	Smooths texture, opens up deep flavours
Pinot Noir (young)	20–30 mins	Preserves light aromatics
Aged Bordeaux (20+ yrs)	10–20 mins	Just to clear the sediment, avoids fading
Oaked Chardonnay	15–30 mins	Enhances complexity, eases acidity
White/Rosé (if reduced)	10–15 mins	Removes sulphur notes
Vintage Port	30–60 mins	Clears heavy sediment, softens structure

Can You Decant Wine Too Long?

Yes - Especially With Older or Delicate Wines

Too much oxygen isn’t always a good thing. Over-decantingcan make wine lose its spark. You’ll know it’s “over-breathed” if:

• Aromas go flat or vanish completely
• It tastes dull, metallic, or vinegary
• Fruity notes are replaced by sherry-like or nutty flavours

How to Avoid Over-Decanting

• When in doubt, decant less: Especially with wines over 15 years
• Taste every 10–15 minutes after decanting older wines
• Swirl in glass first before using a decanter on sensitive styles
• For sediment only: Use a strainer or pour gently without aerating too long
• If serving at a restaurant: Decant table-side, explain the reason (sediment vs aeration), and monitor the wine’s aroma as part of service standards

How to Decant Wine Properly (Step-by-Step)

Practical, restaurant-friendly, and home-ready guidance for Aussie wine lovers and hospitality staff.

Decanting wine isn’t rocket science, but doing it the right way can make a big difference. Whether you’re setting the tone at a formal dinner, working front-of-house in a restaurant, or simply opening a bottle at home, following a few clear steps ensures the wine shows up at its best.

Tip - You don’t need a fancy decanter to get started, but the right vessel, a steady hand, and a bit of patience go a long way. And if you’re looking to level up your setup, having quality wine accessories on hand, like a well-designed decanter, aerator, or pourer, can make the entire experience smoother and more enjoyable.

What You’ll Need

• Your wine bottle, upright and settled (especially if it’s older)
• A decanter or wide-based glass jug
• A light source – your phone torch works perfectly
• Optional: Mesh strainer or funnel (helpful for sediment-heavy wines)

Step-by-Step Guide to Decanting

1. Stand the bottle upright (if possible)

Place the bottle upright for at least 12–24 hours to let sediment settle at the base. This is standard practice in restaurants and endorsed by the Court of Master Sommeliers.

2. Clean your decanter or vessel

Rinse with warm water only no soap. Soap residue can affect flavour and aroma.

3. Remove the cork carefully

Aged bottles can have fragile corks. Use a quality corkscrew, clean the neck, and avoid shaking or tilting the bottle.

4. Position your light source

Use a candle or phone torch under the bottle’s neck as you pour. It helps you spot the moment sediment reaches the neck so you can stop in time.

5. Pour slowly and steadily

Tilt the bottle gently and pour down the side of the decanter in one smooth motion. Avoid splashing, especially with delicate wines.

6. Stop before the sediment enters

Leave the last 30–60ml in the bottle, that’s where most sediment settles. This protects both taste and mouthfeel.

7. Let the wine breathe (based on type)

Decanting times vary by wine structure. Here's a practical timing table:

Wine Type	Rest Time
Full-bodied young reds (Shiraz, Cab Sav)	1–2 hours
Light reds (e.g., Pinot Noir)	20–30 minutes
Aged reds	10–20 minutes or serve immediately
Whites (if decanted)	10–30 minutes

8. Serve and enjoy

Pour gently into clean wine glasses. In hospitality settings, make sure RSA (Responsible Service of Alcohol) standards are followed which includes proper glassware, standard drink awareness, and being able to explain the reason for decanting to guests 

For a more memorable touch, whether at home or as a gift, consider serving from a personalised decanter that reflects your style or occasion.

Conclusion

Decanting wine isn’t just for sommeliers or fancy restaurants—it’s a simple, rewarding step that can completely change how your wine smells, tastes, and feels. Whether you're softening a bold young Shiraz, clearing sediment from an aged Bordeaux, or helping a natural wine breathe, understanding how and when to decant adds depth to every glass.

And once you know the why and how, the next step is choosing the right decanter, because the vessel matters just as much as the wine. That’s where we come in.

At Booze & Barrels, we offer a curated selection of beautifully crafted Crystal Decanters designed to elevate every pour. For those looking to combine function with presentation, our Wooden Decanter Box Sets make stunning centrepieces for your home bar or thoughtful gifts for fellow wine lovers.

Prefer something with character and a touch of luxury? Explore the exclusive Don Vassie Decanters, crafted to stand out and built for those who appreciate fine detail.

So next time you're sharing a bottle, whether it’s at a backyard BBQ, a dinner party, or just a quiet evening, remember: a little decanting goes a long way. And with the right decanter, it becomes more than just wine, it becomes an experience.

Frequently Asked Questions

1. Can you decant wine in a plastic container?

While it's technically possible, plastic isn't ideal for decanting because it can retain odours and isn’t chemically stable for long-term contact with wine. Glass or crystal decanters are preferred because they're non-reactive and preserve the wine’s integrity.

2. Should white wine ever be decanted straight from the fridge?

No—cold temperatures mute the wine’s aromatics. If you plan to decant white wine, let it warm up slightly (closer to 10–13°C) before decanting. This allows the wine to open up properly during aeration.

3. Does decanting reduce alcohol content?

No. Decanting doesn’t change the alcohol content in wine. It only affects aroma and flavour by allowing volatile compounds to evaporate and tannins to soften—not alcohol molecules.

4. What’s the difference between single and double decanting?

Single decanting is when you pour wine into a decanter and serve from it. Double decanting involves pouring wine into a decanter and then back into the original bottle—useful for pre-serving preparation or formal presentation.

5. Can I decant wine using a blender?

Some people use the “hyper-decanting” method with a blender to quickly aerate young red wines. While it can mimic hours of aeration in under a minute, it’s controversial and not recommended for delicate or aged wines, as it can strip away nuanced aromas.

6. How do restaurants clean decanters without leaving residue?

Most venues rinse decanters with warm distilled water and let them air dry upside down on a clean rack. Some use decanter cleaning beads or dedicated brushes to remove wine stains without soap, which can leave lingering aromas.