decanting

Decanting is the process of transferring a liquid from one container to another, typically to separate sediment or impurities or to promote mixing with air. The term derives from the French decanter. It is applied in domestic, culinary, and laboratory contexts.

In wine, decanting serves two main purposes: to remove sediment from older wines and to aerate younger wines to release aromas. Common method: allow the bottle to stand upright to deposit sediment, then tilt and pour slowly into a decanter, stopping before the sediment reaches the neck. For better observation, some people use a lit candle or a light to see the sediment. Decanting times vary: robust reds may be decanted for immediate serving or left for 30–60 minutes to aid aeration; delicate wines may require shorter exposure or none at all to avoid over-oxidation.

In chemistry, decantation is a separation technique used to separate immiscible liquids or settleable solid-liquid mixtures by gravity. Steps include allowing the mixture to settle, pouring off the supernatant liquid, and leaving the sediment behind. It is simple but not complete; dissolved solids, colloids, fine particles, and emulsions can resist decantation and may require filtration or centrifugation. In both contexts, care is taken to minimize disturbance of sediment or emulsion to preserve the desired separation or to control exposure to air.