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Opening Wine the Right Way: From Classic Corkscrews to Modern Alternatives

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  //food-wine.news-articles.net/content/2025/11/19 .. m-classic-corkscrews-to-modern-alternatives.html
  Published in Food and Wine on Wednesday, November 19th 2025 at 7:32 GMT by USA Today

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How to Open, Pour, and Decant Wine: A Practical Guide to the Tips in the Latest USA Today Feature

The newest piece in USA Today’s “Life” section—titled “Simple Ways to Open, Pour, and Decant Wine”—offers a straightforward, step‑by‑step roadmap for anyone who wants to feel more confident with their wine at home. Whether you’re a beginner who’s still learning how to use a corkscrew or a seasoned enthusiast who wants to elevate the serving experience, the article breaks down each stage of the process into clear, actionable advice. Below is a full‑length summary of the key points, practical tips, and supplementary resources highlighted in the piece.

1. Opening Wine the Right Way

A. Traditional Corkscrew Basics

The article starts with a quick refresher on the classic corkscrew, noting that the “spiral” (or “worm”) should be centered on the cork and that you should twist the screw in a consistent, clockwise motion. The author stresses that applying steady, even pressure prevents the cork from breaking or cracking. A small tip is to keep the lever arm of the corkscrew firmly in contact with the bottle’s neck to maintain stability while pulling the cork out.

B. Alternative Openers: No‑Screw, No‑Worry

For those who find the corkscrew intimidating or who simply want a cleaner look, the article showcases several alternative tools:

The piece explains that while these alternatives reduce the “corkscrew gymnastics,” they still need a little practice. It includes a link to a YouTube demonstration on “How to use a waiter’s friend” for viewers who prefer visual instruction.

C. The “Crack‑and‑Flip” Method for Cheap or Broken Corks

When a bottle’s cork is already cracked, the article advises a “crack‑and‑flip” technique: insert a small knife or opener to pry the cork free, then flip the bottle upside down to let the wine drain out. The author notes the risk of cork fragments entering the bottle, so a small paper towel or fine mesh strainer is recommended.

2. Pouring Like a Pro

A. Positioning the Bottle

The article stresses that a 90‑degree angle is optimal for most wine glasses. A higher angle (120–135 degrees) works for sparkling wines and for wines that are particularly delicate. For red wines that have sediment, a “tilt‑and‑stop” technique is preferred: tilt the bottle slightly, let the wine flow, then stop pouring when the liquid starts to thin out. This keeps the sediment in the bottle while letting the wine air out.

B. The Art of the “Stop” Pour

Using a wine’s “stop pour” technique, the article explains that you should pause the pour about 1–2 inches above the glass rim to give the wine a chance to “breathe.” This is especially useful for high‑corkage wines that may contain lingering aromatics.

C. Decanter‑Friendly Glassware

The article recommends using a glass with a wide mouth for decanting and a narrow one for direct serving. It also suggests a “swing” pour—lifting the bottle with both hands, swinging it back and forth— to help avoid over‑filling the glass and to reduce the splash factor.

3. Decanting Demystified

A. Why Decant?

Decanting isn’t just a decorative gesture. The piece explains that decanting serves two primary functions: a) Aeration—exposing the wine to oxygen to soften tannins and release aromatics, and b) Sediment separation—removing the cloudy particles that form in aged red wines. The article also notes that some whites benefit from a quick decant (e.g., a chilled Chardonnay that’s been in the fridge).

B. Basic Decanting Steps

1. Check the wine’s age: Only older reds (10+ years) typically have sediment. The article advises checking a bottle’s age before deciding to decant.
2. Choose the right decanter: A classic glass decanter with a wide body and a tapered neck allows the wine to flow slowly.
3. Pour slowly and steadily: Hold the bottle at a slight angle and pour until the flow stops—signifying the sediment has fallen into the bottom of the decanter.
4. Wait a few minutes: Let the wine sit for 10–15 minutes before serving. This pause allows the wine to settle and oxygenate.

C. The “Three‑Step Decant” for Extra Aeration

The article introduces the “three‑step decant” method for especially robust reds (e.g., a 2002 Cabernet Sauvignon). It’s a simple three‑tier process:

1. First Pour – 30 ml: Pour a small amount into the decanter, let it sit for 5 minutes.
2. Second Pour – 70 ml: Add more wine, again aerate for 10 minutes.
3. Third Pour – Fill the decanter to the top, let it rest for 20 minutes before serving.

This staged aeration maximizes flavor release while reducing the risk of “over‑aerated” wine.

D. Decanting with a Filter

For an even cleaner finish, the article recommends using a decanter filter—a fine‑mesh or activated‑carbon filter that traps any remaining particulates. The author links to an online retailer that sells “wine decanter filters” and suggests a 15‑minute wait before pouring.

E. Quick Aeration Alternatives

If a decanter isn’t on hand, the article shows how to aerate wine quickly:

• Use a wine aerator (the small, handheld device that you pour through). This introduces oxygen in a matter of seconds.
• Shake the bottle gently for 30 seconds to create tiny bubbles that accelerate oxygen exchange.

4. Extra Resources and FAQs

A. FAQ: “Can I Decant a White Wine?”

The article addresses this common question, confirming that while older whites like aged Riesling or aged Viognier can benefit from decanting, most fresh white wines are best served chilled directly from the bottle.

B. FAQ: “What If My Wine Has Cork Taint?”

The article warns that if a wine shows a musty, “wet cardboard” smell, it may have cork taint. It advises discarding such a bottle—no amount of decanting can fix it.

C. Additional Links

• Decanter.org: Offers a deeper dive into the science of aeration and the history of wine decants.
• Wine Enthusiast’s Pouring Guide: A downloadable PDF that includes glassware recommendations.
• YouTube Video: “How to Decant Wine Like a Sommelier” (link provided in the article) for visual learners.

5. Bottom Line

USA Today’s feature turns the intimidating ritual of opening and serving wine into an approachable, enjoyable sequence. The article emphasizes that the key is consistency—using the right tools, pouring at the correct angle, and allowing time for the wine to breathe. Whether you’re a casual home‑brower or a budding sommelier, the guidelines and supplemental resources provided will help you serve wine that tastes as good on your palate as it does on the page.