Some wines need to be decants to allow them to aerate, or allowed to "breathe". The decanter is meant to mimic the effects of swirling the
wine glass to stimulate the oxidation processes which trigger the
release of more aroma compounds. In addition it is thought to benefit the wine by smoothing some of the harsher aspects of the wine
(like tannins or potential wine faults like mercaptans).
Many wine writers, such as author Karen MacNeil in the book The Wine Bible, (great book) advocate decanting for the purposes of aeration, especially with very tannic wines like Barolo, Bordeaux, Cabs, Ports & French wines while decanting could be harmful for more delicate wines like Chianti & Pinot Noir.
So, drink more good wines, decant when appropriate and always
share the beauty of the wine with someone.
The Spaniard
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