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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.
To decant for sediment, slowly pour the wine from its bottle into a clean glass carafe, taking care to stop pouring when the first grains of sediment enter the neck of the bottle. Work in a good light.ecanting for Sediment. Older, high quality red wines need decanting because they throw sediment. The sediment is made of spent yeast cells left from the fermentation process, plus some of the chemical compounds that give red wine its color.