An article came out today on Fox’s website about whether or not to decant, which we posted on our Facebook page. You can find the article here. I think there’s some good information, but also some incomplete.
I thought the comment in the article about decanting “older wines” was woefully incomplete. The author lists “older wines” as 15-years-old or more. The way I would handle a 15-year-old Napa Cab or Bordeaux is completely different than how I would handle a 50-year-old wine. For the average 15-year-old Cab (that deserved to be aged that long), decanting is sure needed, IMHO. But not the 50-year-old (or more).
For the record, I’m a disciple of the “slow oxygenation” method for old wines. I pop the bottle and leave it standing for 4-6 hours to let the bottle stink blow off. They I pour it easily from the bottle to not disturb the sediment. I’ve had fabulous luck with this on bottles that when first opened, you would have thought were dead.