Why is there sediments in my bottles?

[Thomas]

Sediment in aging reds is common and not much about which to worry.

I do not advise opening bottles for the sake of tasting and recorking. You let in oxygen and you may also have taken too much wine out of the bottle, which will speed up the rest of the oxidation.

The only time I recork is after signs of precipitous ullage in aging bottles, which of course already indicates possible excess oxygen in the wine.

I am sure, however, someone on this board has reason to disagree with me, so wait for more posts and then decide who makes sense.