To decant or not to decant a natural wine: the no-nonsense guide
Decanting is one of those gestures that impress in social settings — but many people don't really know why they do it. With natural wine, the question is more relevant than elsewhere: these wines are often less "stable" upon opening, more likely to need air to express themselves, but also sometimes more fragile. Decanting is not a ritual — it's a tool, to be used when it is useful.
What is decanting actually for?
Two very different things, often confused under the same word:
- Aeration: pouring the wine into a carafe to expose it to air. Oxygen "opens" the wine — it releases blocked aromas, softens tannins, and dissolves certain sulfur compounds that produce an unpleasant smell upon opening. This is useful for young, closed wines.
- Decanting (sedimentation): gently separating the wine from its sediment. Aged wines (and some unfiltered natural wines) develop solid deposits at the bottom of the bottle. You tilt the bottle gently over a light source (a candle, a flashlight) and pour slowly until you see the sediment nearing the neck — then stop. This is a task of precision, not force.
For natural wine from a BIB (bag-in-box), decanting for sediment is rarely necessary — the format and the pouch filter it naturally. It is mainly aeration that concerns us here.
When should you decant a natural wine?
General rule: decant when the wine seems closed, austere, or slightly smelly upon opening. Here are the cases where it is particularly useful:
- Young, tannic reds: a natural red wine under 3 years old, made from a naturally tannic grape variety (Carignan, Grenache, Mourvèdre), can seem harsh and closed when first opened. 20 to 40 minutes in a carafe are often enough to soften the tannins and release the fruit.
- Wines with a slight smell of sulfur or reduction: some low-sulfur natural wines develop notes of rubber, matchsticks, or hard-boiled eggs during aging — this is called "reduction." These smells are temporary and almost always disappear with aeration. Before concluding that a wine is faulty, decant it for 15-20 minutes and come back.
- Orange wines with long maceration: their tannic and aromatic richness expresses itself better after breathing. 20 to 45 minutes depending on the intensity of the wine. To learn everything about orange wines, our article how to serve an orange wine details the subject.
- Little-known wines or recent vintages: if you are opening a natural wine for the first time and you are not sure of its condition, give it air. Decanting is a useful precaution that only costs you time.
When should you not decant?
Decanting is not always a good idea. Here are the cases where you should refrain:
- Delicate whites and rosés: they lose their freshness and primary aromas very quickly upon contact with air. A Chenin or a Muscadet decanted for 30 minutes can end up tasting bland and oxidized — that's not what we're looking for. These wines should be served directly, at the right temperature.
- Natural sparkling wines (pét-nats): the bubbles are precious — never decant them. Serve directly, without prior agitation.
- Very old and fragile wines: a natural wine 10 years or older is often at a delicate equilibrium. Too much aeration can "kill" it in minutes — the aromas evaporate and what remains is not worth much. If you are decanting to separate sediment, do it just before serving and consume within the hour.
- Wines that are already very expressive and open: if the wine is beautiful as soon as it is opened, don't decant it. Decanting doesn't improve what is already good — it can even attenuate certain volatile aromas that are too delicate to withstand exposure to air.
How long should you decant?
There is no universal rule, but here are some benchmarks based on the type of wine:
- Light natural red (Gamay, young Pinot Noir): 10-15 minutes is enough. These wines open up quickly.
- Long-maceration red (Carignan, cellar-worthy Grenache): 30 to 60 minutes. Taste regularly to find the ideal moment.
- Short-maceration orange wine: 10-20 minutes. Optional.
- Long-maceration orange wine: 30-45 minutes. Often very beneficial.
- Wine with reduction (sulfur smell): 15-30 minutes, then taste. If the smell persists beyond an hour, it may be more than just reduction.
What if I don't have a carafe?
A water jug, a pitcher, a large glass — any clean and odorless container will do. The important thing is to pour the wine from a certain height to aerate it, and to leave it enough surface area in contact with the air. Pouring your wine into the glass 15 to 20 minutes before drinking it and letting it sit is often enough for light decanting — no need for sophisticated equipment.
To understand why air releases so many aromas in a wine, our article why wine aromas evolve in the glass explains the chemistry in simple terms.
Frequently asked questions about decanting
Can you reheat a wine by decanting it?
Yes, indirectly. A wine taken out of the refrigerator too cold can rise in temperature during decanting, especially if the carafe is at room temperature. This is often a good thing — if you serve too cold, decanting corrects the temperature at the same time as it aerates the wine. But for a precise temperature increase, our article wine serving temperature provides the best methods.
Does a BIB change things for decanting?
Slightly. A wine in a BIB has already undergone some oxygenation during dispensing (the tap lets in a little air with each glass). This is not significant for a robust natural wine, but it can slightly reduce the ideal decanting time compared to the same vintage in a bottle. Taste earlier than planned and adjust.
How do you know if a wine has been decanted too long?
An over-aerated wine loses its energy and most delicate aromas. It becomes "flat" — the aromas are less defined, the palate less lively. If you feel that the wine is closing up or flattening out over the course of the glasses in the carafe, serve quickly and do not leave it any longer. For light reds and whites, 30 minutes in a carafe is generally a limit not to be exceeded.