What is the primary purpose of decanting wine?

The primary purpose of decanting wine is to aerate the wine. Aeration enhances the wine's aromas and flavors by allowing it to interact with oxygen. When wines, particularly younger reds, are decanted, the exposure to air softens tannins and helps volatile compounds to evaporate, which can enrich the overall tasting experience.

While filtering out sediment is also a common reason for decanting certain wines, especially older vintages that may have developed sediment over time, the primary goal of decanting is generally considered to be the aeration process. Storage and chilling are related to wine management but are not functions of decanting. Decanting specifically addresses the enhancement of the wine's characteristics at the time of serving, making it a crucial technique in presenting wine at its best.