There are few wine rituals more debated — or more elegant — than decanting. Pouring wine from bottle to glass is one thing, but pouring it first into a sculptural vessel, letting it breathe, watching it swirl — that’s something else entirely. It feels thoughtful. It looks impressive. But is it necessary?
At The Magnum Company, we’re fans of anything that makes wine more enjoyable. But we’re also pragmatic. So here’s our honest take on the decanter: when it helps, when it doesn’t, and why it might just deserve a spot at your table.
Let’s start with what decanting actually does. It’s all about air — or rather, what air can do. When a bottle, particularly a magnum, has been sealed up for a while, it hasn’t had much exposure to oxygen. Pouring the wine into a decanter allows it to breathe. This helps release any trapped gas, softens the feel of tannins, and opens up the aroma, transforming a wine that might feel closed off into something rounder, warmer, and more expressive.
But before you start decanting everything in sight, it’s worth noting that not all wines benefit from the treatment.
Sparkling wines — Champagne in particular — rarely need, or suit, decanting. Yes, it may tame a particularly feisty bottle and ease any unwelcome aromas clinging to the neck, but you’ll lose some of that celebratory fizz. The moment you decant a sparkling wine, you’re on borrowed time. If you do go this route, pour and serve without delay.
White wines and rosés are slightly more complicated. Young examples can sometimes carry a sulphurous aroma on first opening — a brief rest in a decanter can clear that up nicely. But give them too much time in the open air, and you risk stripping away the freshness that makes them sing. Ten to fifteen minutes is usually plenty.
Red wine, though — this is where decanting comes into its own. The process softens tannins and rounds out bolder flavours, especially in younger bottles. It also helps separate the wine from any sediment that may have collected at the bottom — particularly in magnums, where there’s simply more wine and more time for these ‘wine crystals’ to form. Pouring slowly, leaving the last inch or two behind, is all part of the theatre. But there’s function behind the flourish.
There is, of course, a spectrum. A lighter-bodied red, like a Pinot Noir, often needs just half an hour to reveal its best self. Something with more weight, like a Merlot, tends to benefit from closer to an hour. A bold, deep red like Syrah might ask for as much as two hours to fully unfurl. But — and this is important — more is not always better. Older reds in particular can start to fade if left too long. That subtle line between open and overdone is part of what makes decanting feel like an art as much as a science.
If you’re planning to decant a bottle or magnum, try standing it upright the day before. This allows any sediment to settle, making for a cleaner pour. When it’s time, take it slow. Pour steadily, watching as the wine finds its shape in the decanter. If you see sediment approaching the neck, pause. Let it settle again. There’s no rush — and no need to pour every last drop.
Ultimately, whether or not you decant comes down to preference. Some drinkers swear by it. Others skip it entirely. But when done well, decanting can lift a wine to its fullest expression. It enhances aroma. It softens the edges. And, let’s be honest, it looks wonderful on the table — especially alongside a magnum.
So, do you need to decant? Not always. But should you try it? Absolutely.
