Decanters

[Innkeeper]

Agree with Buckmeister 100%. There are two reasons for decanting. One is to be sure there no sediment in the wine. The other is to aerate it. I have seen very expensive decanters that had a mouth no larger than a wine bottle. This would require a funnel for task 1, and be no more effective than uncorking for task 2.

Whether you go the Paul Masson route or something fancier, just be sure it has a very wide mouth. And don't believe for a nano second that Bucko poured that PM Burgundy down the drain.