Glassware and Decanting

Glass shape affects how aromas concentrate towards the nose. Broad, round glasses for Burgundy allow Pinot Noir's delicate aromas to gather in the bowl. Taller, narrower glasses for Bordeaux channel Cabernet Sauvignon's more structured fruit. Flute glasses for Champagne preserve bubbles longer than wide coupe glasses. Decanting serves two purposes: aeration (oxidation opens aromas and softens tannins in young wines) and separating sediment in aged wines. Young, tannic reds benefit from 30–60 minutes of aeration. Old, fragile wines should be decanted carefully and quickly — too much air will ruin them.