Myth #2: Decanting is only for old, expensive wines.
This is a myth that comes up often, and I always enjoy responding with a quick demo. I’ll grab my blender, throw in a young, red, tannic wine and blend it up for 30 seconds. Then I will have my friend taste the wine from the bottle and then from the blender. The difference is astonishing.
The wine from the blender is softer and smoother. It’s been hyper-decanted, which means that oxygen has been introduced into the wine to soften the tannins and mimic long-term aging. So, while you decant old wines to remove sediment and introduce oxygen, you should definitely try decanting young red wines to help them open up.
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