Why Should You Decant Wine for Your Diners?

Decanting wine simply means pouring the contents of the original bottle into another vessel, usually either a decanter or a carafe. The wine is then poured into glasses after it has been allowed to breathe a little. It’s the sort of process people often underestimate – the simple act of decanting can really improve the taste of the wine, and the practice comes with a few further benefits for restaurant owners.

Keeping Up Appearances

Firstly, providing a decanter or carafe for the wine of your patrons helps sets the right tone for the meal. Decanters and carafes are elegant, and people understand that decanting is part of what you get from a quality establishment. By simply decanting some wine, you can create the ideal first impression.

Broadcast Your Knowledge

There are some wines that should be decanted and others that shouldn’t, but it isn’t too hard to learn the general rules of thumb that dictate which wines benefit and which don’t. If your wait staff is able to recommend decanting a wine based on its age or flavour, you’re going to score another couple of brownie points with your guests.

Improve the Flavour

Of course, decanting serves a more important purpose than simply making an establishment look classier – decanting can improve the flavour of a wine in three main ways.

  • With an older wine, decanting helps separate the wine from the sediment that develops as the liquid ages. The wine looks better, and it also avoids the astringent taste that often marks an older wine.
  • With a younger wine, decanting helps with aeration. When the wine tumbles from the bottle into the open decanter or carafe, it takes in oxygen that helps open up its flavours and aromas to their fullest potential.
  • Lastly, decanting generally makes a cheaper wine taste better since sulphides are given a chance to be released.