Complete Sommelier Level 1 Practice Test 2025

Decanting wine is primarily done to remove sediment, especially in older red wines that have had time to develop solid particles as a result of tannin and color pigment precipitation. As wine ages, it can accumulate sediment, which, while not harmful, can negatively affect the drinking experience by imparting a gritty texture or an undesirable mouthfeel. Decanting allows the wine to be poured off the sediment, often leaving the sediment behind in the bottle, thus ensuring a clearer, more enjoyable product in the glass.

While decanting can also serve additional purposes such as aerating the wine to enhance its aromas and flavors, the primary and traditional reason particularly associated with older wines is the removal of sediment. The other options do not accurately reflect the primary purpose of the decanting process. For instance, decanting does not inherently enhance sweetness or increase acidity; these characteristics are largely determined by the wine's varietal and winemaking techniques. Additionally, decanting typically doesn't cool the temperature of the wine significantly; other methods like chilling or using a wine cooler are more effective for temperature control.