Why should red wine breathe before it is served? And is a decanter necessary? What should I do if I don’t have one?

Letting wine breathe (exposing it to air) improves its flavor by allowing excess tannins to escape. Tannins are astringent substances that are a result of red wine’s prolonged contact with grape skins, seeds and stems during the fermentation process.

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While the benefits of aeration are a topic of dispute among some wine experts, there does seem to be some improvement, especially among young wines, which are typically very high in tannins.

Since merely removing the cork allows little air to come in contact with the wine, pouring it into a decanter is preferred.

Leave it in the decanter for ten minutes and up to one hour, depending on the age of the wine. The younger the wine, the longer it should breathe.

If you don’t have a decanter, simply pour the wine into the glasses at least ten minutes before serving. We recommend decanting your fine bottle of 2002 Shadowbrook Syrah.