To Aerate or Decanter that is the question!

So is there really a difference between Aerating and Decanting a wine? Well the short of it is IT DEPENDS.
With using an aerator or a decanter you are seeking to expose and expand the surface of the wine to mix with air in order to help draw out its flavors and the nuances of tastes.

By forcing air into the wine with an aerator you are causing it to take on a more complex flavor. The same is done with a decanter, however with an aerator you are more or less stirring it delicately, which help to soften the tannins.

The only difference is time. If you are in a fast paced setting you would want to use an aerator. If you have time and want more elegance, a decanter. Aerators are more appropriate for casual meals, where time is of the essence, A decanter is quite often used with a funnel that aerates wine as it is pouring into the decanter, but storing it this way allows for it to rest and develop.

Wines can stay hours in a decanter without spoiling, it just depends on how much air is needed. So presenting a wine while decanted will be more luxurious and classy than straight from the bottle.

The age of a wine must also be taken into consideration. With wines that are 10+ years you do not want to aerate the sediment at the bottom, you simply want to remove it. Also the older the wine the less time you want it exposed to air as it will begin to fade and turn. The wine should be decanted off its sediment before serving.

So remember if you have time, decant, especially if it is an old wine. Just make sure to remove the sediment. If you are in a more hurried environment, aerate. But never aerate an old wine. The older the wine the less air you want on it and in it.

~Cheers