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Decanter
The word "decant" comes from the medieval Latin decanthare and means "to separate particles suspended in a liquid by sedimentation".
Decanting is used in the case of important, mature, evolved and long-aged wines. In reality, the fact that, thanks to the decanter, the wine can oxygenate and release all its complexity in aromas is secondary, when you want to decant a wine you need to follow some steps.
After having uncorked the wine, in fact, you need to pour a small quantity into the decanter, being careful to pour it slowly and stopping as soon as some sediment appears in the neck of the bottle. Once the decanting is complete, we proceed to check that the wine in the decanter is clear, but let's get to the difference between decanting and aerating wine: these two terms might seem synonymous but they are not.
The decanter has a dual function: on the one hand it serves to separate solid residues and sediments from the wine, which settle in the large belly of the instrument, thus facilitating the pouring of wines that have been closed in the bottle for a long time. Only secondarily is it a useful tool for aerating wine, but this is not its main feature. This is an important aspect: aeration is not the primary and fundamental capacity of the Decanter.
In fact, for this purpose there are special aerators that allow the wine to quickly reach its peak flavour. We also highlight that the use of this tool is considered absolutely necessary when dealing with red wines characterized by an important structure, full-bodied and aged for a few years. In all other cases it is useless or even harmful as in the case of young white wines.
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