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Should Languedoc-Roussillon red wines be decanted before serving?
Decanting is strongly recommended for young, structured reds from the Languedoc-Roussillon. Placing the wine in a decanter for one to two hours allows the tannins to soften, the aromas to open up and the wine to reveal its full complexity. Cuvées based on Mourvèdre, a grape variety that is naturally closed in its youth, benefit particularly from this extended aeration. On the other hand, older wines or lighter cuvées based on Cinsault or Grenache can be served directly, after a gentle decanting to separate any sediment that may have formed.
