There are primarily two reasons to use a decanter. Decanting may be advisable for older wines in order to remove the sediment that naturally occurs in an aged wine. This can be performed while using a funnel or filter of some description during the decanting process. While for younger wines, or tannic wines, the process of decanting enables the wine to mix with the air and thus oxygenate. In other words, placing wine in a decanter "wakes up" the wine so that it reveals its full personality.
 

Decanting also enables the host to better present the wine in a glass or crystal receptacle, which highlights its red or amber colour.  If you've seen the vast array of decanters on offer at Essentially Wine and at essentiallywine.com, you'll know that there are many different types of decanters from which to choose. In most cases your choice of decanter will be based purely on the cosmetics of the decanter and on your personal tastes. But there are a few guidelines to follow in order to ensure you select the best decanter for your requirements.

The first guideline and arguably the most important, is whether or not your selected decanter is for use with red or white wine. White wine aromas are often quite subtle and maybe reluctant to reveal themselves. Your aim should be, therefore, to oxygenate the wine in order to release its aromas, but also to protect them from evaporating too rapidly.
 

White wine decanters are typically tall and slim with an oblong base topped with a long narrow neck. This design limits air circulation and slows down the dissipation of the aromas. Ideally, the design should enable it to be stored in an ice bucket for cooling during use.
 

When selecting a red wine decanter, there is a further rule of thumb to consider -- this rule concerns the age of the wine. Aged wine is both delicate and fragile by nature. It must be decanted carefully; making sure it is poured slowly down the neck of the decanter to ensure minimal oxygenation. Decanters for aged red wine are typically tall with a long neck on a slightly rounded base. The narrowness of the neck allows airflow to be regulated thus gently awakening the aromas.
 

Young red wines often need a helping-hand in order to release their future qualities. Decanting will also mask faults in young wines such as high tannin and acidity levels. Oxygenation encourages the aromatic qualities reminiscent of flowers and fruits to rapidly develop. Ideal decanters for young red wines ensure that a significant surface of the wine is in contact with the air, and so are either of a flattened shape with a broad base, or horizontal, of "Duck" style.