I hope this might be one of the most valuable post we’ve ever done. So many wines can taste better after proper aeration and it’s always worth experimenting, particularly if you have a favourite wine.
Try it in different ways, at different temperatures and see how you enjoy it the most. Decanting is often subjective and there are very few “golden rules”, but aeration can often bring out the best in a wine, especially young full-bodied, young reds.
To quote from Jancis Robinson’s Wine Companion, decanting is “an optional and controversial step in serving wine, involving pouring wine out of its bottle and into another container called a decanter”. Simple in its explanation, no doubt, but by no means an exact science when it comes to tasting and enjoying the results.
I mention a couple of points in the video, namely that most wines benefit from aeration and that most red wines these days are consumed before they develop a sediment. In bygone eras, the majority of wines would have thrown a sediment (organic matter from the grapes, dead yeast cells, tartaric crystals etc) but modern winemaking techniques, such as fining and filtration mean that most wines don’t develop sediment these days.
I got the idea of using an iPad (instead of a candle or flashlight) from Gavin Quinney at Chateau Bauduc