To decant or not decant. hmmm.
So many questions. Are you drinking it all tonight? if you're not going to finish the bottle and have to dump it back in, you're decreasing the life of the bottle for the next evenings enjoyment.
Is it a young(er) wine that would benefit from being in the cellar for a few more years? Decant. They say an hour of decanting can add a year of life.
Is it an older wine? Yea, great to get it off the sediment in one pour, if you tip and pour a glass three or four times, by the time you get to the end the half bottle will be sediment strewn. So great to get it into the decanter all at once. Also, if that wine has been locked up and closed in a bottle for a very long time, it might need some oxygen to allow it to come back to life.
As for alcohol, yea, some will blow off and evaporate if your in a warm house or the like. I recommend if you can taste the alcohol, if it tastes boozy, instead of decanting it necessarily. Chill it. Reds with a 15min chill in the fridge can be helpful. Most wine is served too warm.
Rule of thumb, if its young, decant away. If its a red that might be a few years old, say a 2016 Rioja. decant away. it still could cellar a few years. If its got some funk to it on the nose, decant it, see if it blows off. !WINEX
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great tips! I knew you would have more experience on the topic. Defiantly exciting to see this conversation here on Hive, and I hope to bring light to people who are interested. All of it makes sense. I do know there have been wines that where so amazing of the bat, that most likely needed no decanting, but my inexperience gets in the way, and I decant away. thanks for chiming in!