Decanting?

[Innkeeper]

Light reds such as Beaujolais don't need to be decanted (except for a few crusty Cue Beaujolais), and served cooler than other reds; around 60 degrees versus 65 degrees. All other reds can benifit from decanting. Younger ones for the areation, and older ones for their care. Pesky sediment can occur almost anytime in the life of red wine, and decanting takes care of that.