Does decanting vino really make that big of a difference? The answer is a resounding yes (and it doesn’t have to be a $100 bottle of Bordeaux). Exposing a young red or full-bodied white to oxygen will amp up flavor. And that 10-year-old bottle you’ve been saving for a big occasion definitely has some sediment it could do without. So transform your wines with these need-to-know basics.

Young Reds (1 to 4 years old)

Almost all junior vintages (and some oaky whites) benefit from decanting. Aerate (a.k.a. expose to oxygen) 30 to 60 minutes before serving to open up their flavor and aroma.

Mature Reds (5 years and older)

To remove sediment present in older blends, pour your wine into a decanter in a well-lit room. Watch for a dark swirl as you pour, then slowly turn your wrist as the last drop falls. This technique filters the sediment from the wine, which will gather in the neck of the bottle.

Decanter Care

After washing, thoroughly rinse to avoid soapy residue. And to bust wine stains? Soak your decanter in white vinegar and wipe with a soft cloth.

Ready to start sipping? Our WSJwine from the Wall Street Journal Boutique opened Monday, November 10, at 3PM ET.

By Emily Ketterer, Staff Writer

What’s your favorite wine to decant? Tweet us at @ruelala.

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