Decanting, explained — do you actually need to?

That big glass jug isn’t just for show — but it isn’t always necessary, either. Decanting does two things: it lets a tight, young red stretch its legs with a little air, and it keeps the sludge at the bottom of an older bottle out of your glass.

For most weeknight bottles? Pour and enjoy. For a big bold red that tastes a bit closed? Twenty minutes in the decanter — or honestly, a good swirl and a little patience — works wonders.