Now this might be a good subject - Decanting

[Jason]

Decanting Dolcetto... that is a new one on me.
As far as the whole aeration within the decanter, different decanters are used in formal service depending upon the age of the wine.A younger wine would require a larger surface area like those you see on most Reidel decanters. Older would use less area.
Vintage ports are always decanted, but coffee filters take forever and they strip too much out of the wine.I always use a commmon kitchen strainer that just fits in the mouth of the decanter.
You are correct in that decantation is mainly hype. My thought has been why not ditch the candle/ gentle pour thing and just use the strainer funnel on all the wines?
All this careful pouring, drop by drop, and for what?