Now this might be a good subject - Decanting

[mrdutton]

Yes, of course. Agitation during a pour would allow for more dissolved oxygen in the wine which would have an affect on the solution.

By the same token, the fancier funnels I've seen have a long slender spout which directs a small diameter flow of wine against the side of the decanter. This results in someting akin to laminar flow in which there is very little agitation; thus, very little oxygen absorbtion during the pour.

That leaves what oxygen there is in the decanter left to do its work on the surface area. Absorbtion through the surface area would, of course, occur, but at a much slower rate.

I guess, if you want to introduce maximum oxygen to the wine, short of shaking it, you'd refrain from using the "fancy" funnel......... and would just allow the wine to "glug, glug, glug" from the bottle and splash onto the bottom of the decanter in an uncontrolled fall from the funnel.

[This message has been edited by mrdutton (edited 02-17-2000).]