Decanting refers to the process of slowly pouring wine from a bottle into another clean container (usually a decanter), allowing the wine to properly contact oxygen to fully release aroma and flavor and achieve a better drinking state. Many wines can benefit from decanting. On the one hand, sobering can separate the sediment in the wine, making the wine more clear and beautiful when drinking; on the other hand, sobering can increase the contact area between the wine and oxygen, so that the wine can fully "breathe", thereby softening Tannin, and help the wine develop more complex and wonderful aroma and flavor; in addition, decanting can also disperse the reducing smells such as sulfur and matches that appear in the wine. So, do all wines need to be decanted?

 actually not. Simple and easy-to-drink red wines, white wines and rosé wines with fresh flavor and delicate taste, generally low in tannin or almost no tannin, usually can be drunk directly without decanting, such as Beaufort made from Gamay. Beaujolais Nouveau, Sauvignon Blanc white wine that has not been aged in oak barrels.

There are two main types of wines that need to be decanted. One is young, powerful red wines, such as young Cabernet Sauvignon, Nebbiolo, which are fuller-bodied, with higher acidity and tannins, and decanting helps soften them tannins and taste. The second is white wines with heavy wines, such as aged Riesling, white wines from the Rhone Valley, etc. These wines are full-bodied and fragrant, and decanting can help them better show Aromas and flavors, and develop more complex properties. It should be noted that when white wine is decanted, long-term decanting and excessive oxidation of the wine caused by elevated temperature should be avoided.