Now this might be a good subject - Decanting

[Innkeeper]

We decant all reds with high shoulders. If it is a current release, we do the glug, glug, glug, bit. If it is an older red we do it very carefully, hoping to catch the sediment if any in the cusp of the shoulder it was designed for. The reason for the younger decanting is aeration. We find that even doing it immediately before serving improves them. Some, like Dolcetto and Barbara, do better with a half hour or more rest after decanting. We don't use a fancy decanter. We have a small collection of "Bicentennial Decanters" that Ocean Spray filled and sold with cranberry juice back in '76. Each has a wide mouth, which makes even the glug, glug easy and neat.

[This message has been edited by Innkeeper (edited 02-16-2000).]