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Konstantin Baum, a Master of Wine, shares insights on decanting using a nearly 50-year-old bottle of Bordeaux. He explores how wine’s flavor can change when exposed to air, noting that while some wines improve with aeration, most can be enjoyed immediately from the bottle. However, all wines will eventually oxidize and spoil. He outlines three main methods for exposing wine to air: letting it breathe, carafing, and decanting. Letting wine breathe simply involves opening the bottle to allow air interaction. In the video, he will test whether there is a noticeable difference in aroma between decanted and non-decanted wine.
