When, why and how long to decant wine is a common question that is not easily answered.

Several factors come to play, each with their own guidelines.

A decanter is a glass vessel into which the wine is poured. The wider the decanter, the greater the oxidation rate.

There are three reasons to decant wine: to bring the wine up from cellar temperature, to aerate or oxidize the wine and to remove sediment.

Those who have not consumed cold red wine should consider themselves lucky. Cold exacerbates the tannins that are responsible for the dry, bitter sensation in red wine, and it locks up the wine’s flavors and body, which surely can ruin the experience, at least until the wine comes to a warmer temperature.

Bringing your wine up from 55-degree cellar temperature will guarantee a silkier and more flavorful experience.

For lighter reds with fewer tannins such as pinot noir, barbera and gamay, a temperature of 55-60 degrees is suitable.

For heartier, fuller reds such as zinfandel, cabernet sauvignon, syrah, merlot and grenache, warmer temperatures in the mid to upper 60s are best.

Secondly, most wines will benefit from the oxidation of decanting. Young bold reds with youthful firm tannins typically will soften as the wine is exposed to air, and some aged wines also benefit from further oxidation.

Wines from Bordeaux, Burgundy, Barolo, Barbaresco, Montalcino, Chateauneuf du Pape and Rioja always benefit from decanting. These wines are tightly wound with acidity and tannins that require anywhere from one to four hours of decanting in order to reach their zenith.

Timing can be challenging if you are hosting a dinner party and want to ensure the wines are being served properly. Your wine professional should be able to guide you toward appropriate decanting times.

Lastly, the removal of sediment from unfiltered, unfined or aged wine is advisable. Drinking sediment is harmless, but it’s less than ideal for the same reason that most people don’t enjoy coffee grounds in their coffee.

It’s very important to stand the wine upright for several hours prior to opening and decanting to insure that the sediment settles at the bottom of the bottle.

Remove the capsule and cork while keeping the bottle upright and being cautious not to shake the wine.

A small candle placed underneath the neck of the bottle while you slowly pour the wine into your vessel will aid in visualizing the sediment.

Pouring the wine should take about a minute. As you pour and get close to the end, you will be able to see the sediment in the neck of the bottle.

Stop pouring before the sediment reaches the mouth of the bottle. There likely will be about half an ounce of wine left in the bottle, along with the sediment.

It’s advisable to taste the wine immediately after decanting to note how the wine is showing. The more austere the wine, the longer it should rest in the decanter.

Alan Cuenca is an accredited oenophile and owner of Put a Cork in It, a Durango wine store. Reach him at info@putacorkinit.org.