decanting

[Innkeeper]

Hi Janebart, and welcome to the Wine Board. Dutton was right on. Your wine should not need aeration, only sediment control. Once the sediment appears in the neck of the bottle, set it upright again, and then pour the rest through a coffee filter. Pouring all of it through a filter takes some flavor nuances out of it. This said, despite openly admitting doing it myself recently. It that case the entire neck and most of the sides of the bottle were caked with sediment.