Decanters

Some categories of wines are poured into a decanter before serving. Decanting wine is used in two cases: to get rid of sediment formed in old wines, and to oxygenate young red wines. In each of these cases, a decanter of its own shape is used.

The decanter for mature wines has a shape with a narrow bottom and looks like a classic decanter. Decanting does not take much time, and after pouring the wine into the decanter, it can be served to guests.

Young wines are decanted so that the wine is filled with oxygen - aeration of the wine - and fully reveals its taste and aroma. For this task, decanters with a wide, sometimes curved bottom are used, increasing the area of contact between the wine and the air. Aerating the wine can take anywhere from half an hour to several hours. In addition, there are aerator models that allow you to fill the wine with oxygen directly when pouring it into a glass.