Why You Should Decant White Wine

Many wine drinkers know the do's and don'ts of decanting but often apply the rules only to red wines, which are commonly decanted at restaurants and dinner parties to breathe before serving. At the 2026 Food & Wine Classic in Aspen, three wine industry experts are explaining why we should all consider taking the same approach to tasting and serving white wines.

"They're asleep in the bottle, right?" Master Sommelier June Rodil reminds us. The CEO of Goodnight Hospitality and partner at June's All Day draws a relatable comparison to human nature. "It's like when I get out of bed, I am not awesome. I am grouchy and look like crap — I need a minute."

How do you know if your white wine is like a morning person?

"I usually taste things and then I decide whether or not this is going to benefit from a little bit more air," says 2025 F&W Game Changer Alicia Towns Franken of Wine Unify and Towns Wine Co. "Why not just do it all the time? White wines are not as fragile as people think they are. Just put them in a decanter and enjoy watching it evolve over time. It's just really amazing."

Franken decants her 2024 Towns Wine Co. Mama Mama Chenin Blanc from Viñedo Kompali in Baja California, made in partnership with winemaker Lulu Martinez Oha. Due to its low alcohol content, Franken describes it as a day-drinking wine, ideally enjoyed poolside. Its bright acidity pairs well with ceviche and light seafood.

"It's fermented in stainless steel and then aged in cement, so it starts off a little reductive," Franken says. "I like to decant it just to have that blow off of it and then you get this beautiful mandarin, white flowers, definitely citrus."

The Sorting Table importer Catherine (Kat) Miles recommends decanting oilier wines such as Chenin Blanc or Sémillon. "They really do blossom in the glass," Rodil agrees.

Two preferences to consider are how you like your bubbles and the temperature of your wine. Decanting can affect both.

"I have seen people decant sparkling wines," Rodil says. "If you do that, you are going to dissipate the bubbles a little bit faster. That's honestly not that bad of a thing if you like your bubbly a little bit more chill and still, because you want to taste more of the flavors."

As for temperature, even white wine isn't intended to be served ice cold.

"If white wines are too cold for you: a little decant. That air will warm it up a tad and let the aromas and the flavors and the textures blossom."

Whatever varietal you're serving this summer: "Play around with it. It's not an end-all, be-all," Rodil advises. "Get some tips from friends. YouTube helps, and all of those things. Sometimes white wines really need a little bit of air."

Learn more about tasting and serving wine at the 2026 F&W Classic in Charleston this November.