Is decanting a red wine necessary to improve the flavor? - Quora

Tempranillo is usually well structured and well balanced. Its significant amount of tannin allows it to age for long periods, although the wine is generally not as firm on the palate as cabernet sauvignon.

When the grapes are unripe (and it’s a challenge to ripen cabernet franc), the wine has a distinct green bell pepper character—the result of compounds in the wine known as pyrazines. But in warmer years, when sugars are high and pyrazines fall, cabernet franc can be fantastic, with its violet or irislike aromas and minerally, dark chocolaty flavors

When young, tempranillo’s flavors are a burst of cherries. After aging, the wine tends to take on a deep, complex earthiness.

Before fermentation begins, the winemaker has another choice to make. Instead of proceeding immediately, he may decide to chill the tank down and let the juice “cold soak” for a few hours or days. During this time, the skins will ever so slowly and gently release a small amount of tannin, aroma, and flavor compounds. Since fermentation has not yet