And why it’s the wine equivalent of letting your cheese come to room temperature
Have you ever ordered a bottle of wine at a restaurant, taken that first “approval sip,” and thought to yourself… does this even taste good? All you’re getting is alcohol, heat, and sharpness—and you’re suddenly questioning your entire order.
You’re not alone.
And nine times out of ten, the wine just hasn’t had a chance to open up yet.
That’s where decanting comes in.
Decanting wine isn’t about being fancy or pretentious. It’s about giving the wine time and space to become what it’s meant to be—balanced, expressive, and enjoyable.
In the same way I always tell people to take their cheese boards out of the fridge at least 30 minutes before serving, wine deserves that same respect.
Decanting vs. Aerating: What’s the Difference?
These two terms get used interchangeably, but they’re not quite the same.
Decanting is the process of pouring wine from the bottle into a decanter. Traditionally, this served two purposes:
- Separating wine from sediment (especially in older wines)
- Allowing the wine to slowly interact with oxygen
Aerating refers specifically to exposing wine to oxygen to help soften tannins and open up aromas and flavors.
In real life?
When you decant wine, you’re also aerating it. The key difference is how much air and how quickly.
- Decanting = slow, intentional opening
- Aerating = speeding up the process
Both are useful. Decanting just feels a little more ritual-driven—and for me, that’s part of the joy.
Wines That Benefit Most from Decanting
Not every wine needs to be decanted, but many benefit from it.
Wines that typically love decanting:
- Bold red wines (Cabernet Sauvignon, Syrah, Malbec)
- Young red wines with high tannins
- Bordeaux-style blends
- Barolo or Nebbiolo-based wines
- Rioja
- Older red wines with sediment (decant gently)
Wines that usually don’t need decanting:
- Most white wines
- Light-bodied reds (Pinot Noir, Beaujolais)
- Sparkling wines (never decant these)
That said, rules aren’t laws. If a wine tastes tight, sharp, or overly alcoholic at first pour, a little air usually helps.
How Long Should You Decant Wine?
This depends on the wine, but here’s a simple, no-stress guide:
- Young, bold reds: 30–60 minutes
- Very tannic or structured reds: Up to 2 hours
- Older wines: 15–30 minutes (more gently)
If you’re hosting, decanting before guests arrive is one of the easiest ways to elevate the evening without adding stress later.
My Favorite Decanter
I always keep a simple, classic decanter on hand—nothing overly precious, just something that feels good to use and looks beautiful on the counter.
👉 [Link to my favorite wine decanter on Amazon]
It’s easy to clean, holds a full bottle comfortably, and lives out on our bar cart because it gets used that often.
Decanting as a Self-Care Ritual
For me, decanting wine feels like a pause.
It’s the moment you decide:
- This wine deserves attention
- This moment doesn’t need to be rushed
- Enjoyment is part of the experience
Just like cheese needs time to soften, bloom, and fully express itself at room temperature, wine needs air to show its best side.
I always say:
You wouldn’t judge a cheese straight out of the fridge.
So don’t judge a wine straight out of the bottle.
Why That First Sip at a Restaurant Can Be So Confusing
When you’re handed a glass to “approve” a bottle, you’re not expected to decide if it’s your favorite wine ever. You’re simply checking that it’s not flawed (corked, oxidized, etc.).
But because the wine hasn’t been decanted, all you’re tasting might be alcohol and tightness. That doesn’t mean it’s bad—it just hasn’t opened yet.
Once it sits, breathes, and warms slightly in the glass, the wine usually transforms.
And that transformation is exactly why decanting matters.
What You’re Looking For in That First Sip at a Restaurant
When you’re poured a small taste of wine at a restaurant, you’re not deciding if you love the wine. You’re simply checking that it isn’t flawed.
Because the wine hasn’t been decanted yet, it often tastes sharp or alcohol-forward at first. That’s normal.
Here’s what to focus on instead:
- Smell: It should smell clean. Musty, moldy, or wet-cardboard aromas can indicate a corked wine.
- Taste: Alcohol-forward is fine. Sour, vinegary, or flat in a “this feels wrong” way is not.
- Overall: If it smells and tastes generally as expected for the wine style, it’s good to go.
What you’re not judging:
- Smoothness
- Balance
- Full flavor development
Those come after the wine has had time to breathe.
If that first sip feels harsh, it doesn’t mean the wine is bad—it just means it hasn’t opened up yet. Just like cheese, wine needs a little time to show its best side.
Myth vs Fact: Decanting Wine
Myth: Decanting is only for expensive wine.
Fact: Many affordable wines benefit from decanting, especially bold reds with strong tannins.
Myth: Decanting is just for show.
Fact: Decanting helps soften harsh edges and allows aromas and flavors to fully develop.
Myth: Only old wines need to be decanted.
Fact: Younger wines often benefit even more from decanting than older ones.
Myth: If a wine tastes harsh at first, it’s a bad wine.
Fact: Many wines need time and oxygen to open up. First impressions aren’t always final.
Myth: You need special equipment to decant wine properly.
Fact: A simple decanter—or even a large glass vessel—gets the job done.
Hosting Notes
Decanting wine is one of the easiest ways to elevate a meal without changing the menu. It’s thoughtful, intentional, and pairs beautifully with how I approach food, cheese, and hosting as a whole.
Slow down. Let things open up.
Wine—and life—tastes better that way 🍷