Now this might be a good subject - Decanting

[mrdutton]

I just read an article at www.stratsplace.com that stongly suggests decanting all vintage ports. The article said that was necessary because the port is very sediment "heavy" and is aged in the bottle. The article suggested a very careful pour because the bottle and the liquid are so dark that it is difficult to see the sediment. There was even a suggestion of using a coffee filter.

Foodie - It seems to me that a wine would recieve the greatest exposure to oxygen in the glass.

When decanting, as you stated, I can undertand the wine's exposure to oxygen only during the pour. And then for a brief time after the pour, the wine will be exposed to some oxygen in the decanter. But the neck size of most decanters would certainly slow- down and almost prohibit any kind of air flow which would allow further exposure to "fresh oxygen." At least it seems that way to me...........