| Quote: | |  | |
| I had always assumed that all red wine benefited from being left for a least an hour before it was drunk. However I have just read and been told that that is actually rubbish.
The amount of air that comes in contact with a wine from the neck of a bottle is so tiny that it will have no effect.
In fact the only wines that need to breathe are old Red wines (Bordeaux, Burgundy) or wines with "funny" smells or high tannin content (like very young wines). In many cases airing wine can actually be detremental to the taste. | |
| | |
Another reason to decant is to remove sediment by pouring through a filter into a decanter. We love heavy reds, and many get quite a bit of sediment.