Decanting or aerating?

Two words often used interchangeably, for two different purposes. Here is when a decanter makes sense.

Aerating: giving air

A young, powerful red becomes more open and softer when it meets air. Pour it into a carafe half an hour to an hour before serving. Think of a young Barolo, an Amarone, a Priorat or a firm Bordeaux.

Decanting: separating sediment

Older reds often have sediment. Stand the bottle upright for a day, then pour it slowly and in one movement into the decanter, stopping as soon as the sediment reaches the neck. A candle or lamp under the neck helps.

When not to?

Very old, fragile wines can lose their aromas quickly: decant them just before serving. Fresh whites, rosé and sparkling wine need no decanter.

No decanter at home?

Pour the wine into the glasses half an hour ahead and let it breathe there. That works too.