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There are two reasons why we decant wines: To enjoy young wines fully (up to 10 years for both red and white) consider opening them 8 â 12 hours prior to consumption for aeration, or decant the wine, as this shortens the aeration process.
Then decant if you must (though we find that we can often, very carefully, simply pour the wine from the bottle and keep the sediment where it is). But if you do decant, be prepared to sip that wine the second you are finished decanting lest you miss anything. This article was adapted from a Wine Notes item by Dorothy J. Gaiter and John Brecher published in October 2009.