Should you decant a young wine?

Decanting isn't just for dusty old bottles — in fact, young wines often benefit from it even more. Here's why: a young, tannic red is like a coiled spring. All the flavour is there, but it's locked up tight behind aggressive tannins and a closed nose.

Pouring it into a decanter exposes the wine to air, which does two things: it softens the tannins (making the wine feel smoother and less harsh) and it releases volatile aroma compounds (making it smell more interesting). The difference can be dramatic — the same wine can taste completely different before and after 45 minutes in a decanter.

Which young wines benefit most? Big, tannic reds: young Bordeaux, Barolo, Northern Rhône Syrah, Argentine Malbec, Californian Cabernet Sauvignon, and Ribera del Duero Tempranillo. These wines are built with structure that needs air to unwind.

The technique is different from decanting old wine. With a young wine, pour boldly — splash it into a wide-bottomed decanter to maximise air contact. Some sommeliers even do a "double decant" — pour into the decanter, then pour back into the rinsed bottle — for extra aeration.

Timing guide: a young Pinot Noir might only need 20-30 minutes. A beefy young Barolo or Cahors? Give it a full 1.5-2 hours. Taste as you go — when the wine softens and the fruit opens up, it's ready.

One caution: don't bother decanting light, fruity wines like Beaujolais, basic Valpolicella, or rosé. These wines rely on freshness, and too much air makes them taste flat.