Hello there! I'm Dr. Vinifera, or "Vinny" for short. Ask me your toughest wine questions, from the technical aspects of winemaking to the fine points of etiquette. I hope you find my answers educational and even amusing. Looking for a particular answer? Check my archive and my FAQs. You can also follow me on Twitter: @AskDrVinny.
Dear Dr. Vinny,
Why not use a decanter for oaked white wines? Wouldn’t they benefit from the added aeration?
—Cristiano R., Rio de Janeiro, Brazil
Absolutely! Whites wines—especially full-bodied ones—do open up and become more expressive with decanting. I rarely see whites decanted, but I’m usually glad when they are. My guess is that in a restaurant setting, the concern is in keeping the bottle at the proper serving temperature from the time it’s opened until it’s consumed, and that’s a bit harder if you’re decanting, which would tend to warm up the wine. But next time you’re opening a white for yourself, you should try it!
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