Decanting white wine

[VouvrayHead]

Thraz, I drink a lot of Vouvray and Savernnieres when I can, and I do decant the occasional white.
Rather than leave it out in the decanter or resort to sticking it in the fridge, I simply double decant once or twice.
By pouring semi-violently into the decanter and then in a couple of minutes funnel back into the bottle, the wine gets a lot of air without moving about too much temperature-wise. Of course, I wouldn't recommend this for any wine but something a bit too young a highly acidic (Chenin Blanc being the prime candidate).