Ever wondered where the experts stand on the best wine practices and controversies? In this series, wine blogger, teacher and author Tyler Colman (a. k. a. Dr. Vino) delivers a final judgement.
Don't you think decanting is beneficial for many wines, young or old? With an older wine, it's a way to separate the wine from any sediment in the bottle, which makes serving much easier. For younger wines, particularly reds that may be high in tannins, an hour or two in the decanter will often bring out aromas and make the wine taste better by exposing it to oxygen. Some people advocate simply pulling the cork in advance, but that won't do the trick—only a very small percentage of wine in the bottle is exposed to air, in that case.