We must first know the difference between “carafe” and “decant.” Young wines carafent and older wines decant.
Carafe a young wine
A young wine often needs to be ventilated before being consumed. Contact with the air will allow a young wine to open and better deliver its flavors, round tannins and thus harmonize the wine and remove unpleasant odors possibly due to confinement of wine.
Mainly for the reds, some white wines can also benefit from decanting.
To decant a young wine, just pour the contents of the bottle into the decanter. This can be more or less difficult depending on the strength of the wine. It is also advisable to move a little more wine if the carafe for a short time.
Generally, 1 hour is sufficient for most wines but 3h 4h or may be required for ventilation of denser wines? For this type of operation, rather choose a broad and fairly flat jug.
Add a capful to the carafe is not a necessity for the majority of the aeration process takes place while pouring the wine into the decanter.
Finally, note that it is also possible to decant champagne. This method is recommended for full body Champagne with many flavors to express. It is better to gently pour the champagne into the decanter.
Decanting old wines
Here there is no question of ventilation but a separate wine from any deposits contained in the bottle. You should pour the wine gently along the wall of the carafe. Each movement can shake too abrupt deposition and resuspension in the wine.
Unlike the carafe to decant a wine, you choose a narrow carafe because the goal is not to aerate the wine. To succeed to decant the wine must prepare his bottle 24h previously standing or angled position. Then do not do it in advance, the risk to air and oxidize the wine. Operate at once is important, and do not make sudden movements.
During the tasting, it must be observed when the particles arrive to the left in the decanter.