Decant

Decanting - pouring wine out of a bottle and into a separate, usually much wider container - is a common part of the wine ritual. "Wine is a living thing," they say. "It must be allowed to breath."

So what does it mean for a wine to "breath"? Decanting allows a wine to be exposed to oxygen, supposedly slightly oxidizing and revealing deeper aromatic subtleties, shifting its texture and mouthfeel, softening tannins, and generally improving the flavor.

But decanting is not without controversy. So-called "scientists" quibble with the idea that wine's chemical compounds could change so rapidly, in such a way that would actually noticeably alter the drinking experience.

There are some theories, however, as to the true effects of decanting.

Decanting can get molecules in the wine "moving," potentially more readily releasing volatile aromatic compounds that will make the wine's smell more apparent.

Decanting may allow sulfurous, carbon-dioxide, or yeasty fumes to escape more readily, leaving behind just the fruit scent.

For older red wines, decanting also definitely helps bitter sediment drop to the bottom, and avoid being poured into a glass.

So decant or not. It's up to you.