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Episode Summary In this Thursday Q&A episode, Joanne answers a question from Jonathan: “When should I use a decanter?”

It’s a great question—and one that many people are afraid to ask. Joanne walks through the main reasons to decant wine and when it might actually make things worse. From young reds that need to open up, to natural wines with reduction, to bottles with sediment, she covers the practical (and avoidable) reasons for decanting. And yes—she even shares a story about vintage Champagne in a decanter.

What You’ll Learn in This Episode • Why decanting helps wines "open up" • When sediment makes decanting necessary • How just opening the bottle early can often be enough • Why most wines don’t need to be decanted • Which wines are good candidates (and which aren’t) • How older wines can be fragile and fall apart after decanting • Why you don’t need a fancy decanter to try this at home • The controversial truth: Yes, it’s okay to decant vintage Champagne!

Wines Mentioned • Young, tannic reds: Cabernet Sauvignon, Syrah/Shiraz, Barolo • Natural wines (with reduction) • White Burgundy (and other age-worthy whites) • Vintage Champagne (when you’re feeling bold)

Key Takeaway There’s no one-size-fits-all answer. Wine is about enjoyment, so if you’re curious—experiment! Use what you have, taste as you go, and don’t worry about “rules.” Even a science beaker can be a great decanter.