As for red grapes: Young, full-bodied wines made with Cabernet Sauvignon, Nebbiolo and Syrah have high acidity and tannin content, which can be decanted to help soften tannins and mouthfeel, releasing more aroma and flavor.
And if these wines have experienced a period of bottle aging, it may appear because of a long time “sleep” and when just opened a slightly occluded situation, decanting can wake up the aroma and flavor in the wine.
Some of the heavier-bodied whites that need to be decanted are Riesling, sweet Sauternes and oak-aged Chardonnay with a strong flavour.
These wines are full bodied and aromatic, and decanting can help them develop better aroma and flavor and develop more complex characteristics.
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