How long to leave wine in a decanter?

Getting decanting time right is the difference between transforming a wine and destroying it. Here's how to think about it.

Young, bold reds (under 10 years) can handle — and often need — aggressive aeration. Pour them into a wide-bottomed decanter and give them 1-2 hours. You'll taste the difference: tannins soften, fruit opens up, and oak integrates. Think young Bordeaux, Barolo, Malbec, Californian Cabernet.

Mid-aged reds (10-20 years) need a gentler touch. These wines have already evolved significantly in the bottle. Give them 30-60 minutes in a standard decanter, pouring carefully to leave sediment behind. They just need a gentle wake-up call, not a full workout.

Old wines (20+ years) are fragile. The complex aromas that took decades to develop can vanish within minutes of air exposure. If you decant at all, keep it to 10-15 minutes. Many sommeliers prefer to simply open the bottle 30 minutes ahead and pour directly, letting each glass evolve in the drinker's hand.

The smart approach: taste as you go. Pour a small glass right after decanting, then taste every 10-15 minutes. When the wine hits its peak — aromas are most intense, tannins are smooth — start serving. If you notice the aromas fading, pour immediately.

A useful trick when you're unsure: pour one glass and swirl it vigorously (your glass acts as a mini-decanter). Taste at 5, 10, and 15 minutes. This tells you how the wine responds to air, so you can estimate how long the full decanter needs.