Wine and decanter: instruction for use
Decanting a wine may not look like much, but the increased oxygen exposure improves the taste of some wines. When you decant a wine you simply pour the wine inside a particular carafe, the Decanter, made from glass or crystal with a wide and flat base and a long neck.
Decanting a wine leads to changing into the organoleptic structure of a wine, this the necessity and the results we obtain from this procedure are entirely connected to the type of wine you decide to decant. There are two main reason for decanting wines. The first is physical: to separate clarified wine from solids that have formed during aging. The second is the effect of oxygen, which releases certain compounds bound within the bottle. Both have an effect on our perception of flavour texture and aroma.
Talking about sparkling wine, in particular referring to the “Spumante” version, you never really need to decant. As a matter of fact the long exposure to oxygen reduces the presence of carbon dioxide in the wine, that for sparkling wine would mean losing the bubbles. There are few categories of wine that do actually require to be decanted: red full-bodied wines do need both the exposure to oxygen and the separation from sediments formed during aging. Also some young light-bodied wines to actually require to be poured into a Decanter, in order to extend their aromatic bouquet.
In conclusion there is not always the necessity to decant a wine, sometimes what you need to do is just pour it in a wide glass few moments before tasting it, to fully enjoy its flavours and taste.