“If it tastes good drink it. If not don’t. Always use a decantor and cheap wine is usually better.”

That was a comment — missing commas, misspellings and all — I read on Facebook not long ago. The commenter seemed to be trying to simplify wine, an idea I wholeheartedly support because, indeed, that’s what I’m trying to do here with A Girl and her Somm.

But in this case I think he overdid it a bit. Actually, a lot.

Look, I agree with the first part of his statement. Drink good tasting wine! Don’t bother with stuff you don’t like! Words of wisdom for sure.

But there is a common misperception that not-so-great wine can somehow be improved by pouring it into a decanter. (That’s with an e, btw.) Or that all red wines should be decanted in order to taste their best. Chalk it up to another one of those mysteries about wine that people think they know, and that can often overcomplicate the joy of drinking.

Here are some good rules of thumb to follow to get you on the right track.

Why should you decant a wine?

One reason is that decanting, or pouring a wine into another pitcher-type vessel, introduces air to the wine. Yeah, it may not seem like much, because you pour it pretty quickly from the bottle into the decanter, right? True, but even that little bit of time circulates air into the liquid.

Why can that be a good thing? Many red wines benefit from some aging — sitting in the bottle for a few years or more. During those years in the bottle, air actually comes in through the cork and interacts with the wine, softening tannings and acids, opening up the flavors and aromas, and generally improving the overall taste and balance of the wine.

If you’re trying to drink a red wine that hasn’t aged in the bottle quite long enough, you may need to artificially introduce that air, and decanting is a great way to do that.

When should you decant a wine?

When it’s a young red wine with a lot of tannins. Aerating a tannic wine can soften those tannins considerably, leaving the wine more balanced and more easily drinkable.

How do you know if a wine has tannins? It’s safe to assume that relatively young (5-10 year) reds such as Cabernet Sauvignon, Nebbiolo or Syrah will be tannin-heavy. These are wines that can typically age well; with age, the tannins soften naturally in the bottle. If you choose to drink one of these wines earlier in its lifespan, it will likely benefit from decanting.

When it’s a young red wine with a bit too much acid. If you take a sip and are taken aback by the bright, mouth-watering tartness — to the point that the wine seems out of balance and not pleasurable — try pouring it vigorously into a decanter.

When it’s an older red wine that has sediment. Sediment is completely normal, particularly in older (10+ years) reds, but those sediments can be unpleasant.

To remove the sediment, stand the bottle upright for a day so the particles collect at the bottom. Then slowly pour the wine into the decanter, watching the sediments until they slide up to the neck of the bottle. You’ll be able to get most of the wine out that way without pouring in the bits and pieces, too. A flashlight or candle to shine into the bottle while you’re pouring can be helpful here.

When should you NOT decant a wine?

When it’s white. Generally speaking, white wines suffer from being exposed to air; they don’t improve. (There are a few exceptions, notably some higher-priced French wines and Rieslings opened when still young.)

When it’s crappy. Do not confuse this with cheap. While Mr. Comments from Facebook is completely wrong about cheap wine being best, cheap wine is NOT always bad. In fact, sometimes it’s great! I’ve had beautiful bottles for under $15.  It’s not about the money, it’s about the grapes and the care put into turning them into vino. So no, don’t decant crappy wine; it really won’t help. Just throw it away.

When it’s Beaujolais. Beaujolais is almost always a red wine best consumed young (2-3 years). It’s already pretty vibrant and fresh, so there’s absolutely no need to decant it.

Finally, how long should you decant?

For those tannic reds, up to two hours. If you open a bottle a realize you should have decanted it earlier, go ahead and do it anyway. Swirl it around some and introduce as much air as you can; every little bit helps.

To remove sediment, do that right before serving, up to 30 minutes prior.

Don’t have time to decant?

Somm hubby and I also use this handy little device for quick aeration.