Most red wines need breathing. By rotating your glass to allow the wine to fully aerate, the oxygen on wine will brings out the rich aromas and tastes of red wines.
But with important wines, they benefit tremendously from decanting. Decanting gives the wine more aeration, and leaves out the sediment. The bottle should be stood up for about 12 hours beforehand, so the sediment falls to the bottom.
You just need to slowly pour out the wine into the decanter, with a flame or a flashlight below or between the decanter and the wine, so that you can see exactly where the sediment starts coming into the wine.
Air is a great friend of wine in the sense that wine is mature through oxygen. But on the other hand, air is a great enemy of wine, as if it matures too much it becomes oxidised.
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