What about the rights and wrongs about decanting wines?
Speaking about breathing, I received several questions that referred to the rights and wrongs of letting wine breathe, as well as the rights and wrongs of decanting, which are close to the same thing.
There are two reasons to decant a wine: removing off from its sediment, and allowing it to breathe by increasing the surface area of the wine exposed to air; not to mention adding air to the wine from the pouring process (the theory behind aerating funnels).
I decant older wines off their sediment since I don’t like my wines muddy and frequently have to bring them to a restaurant or friend’s house for dinner. As far as decanting for breathing, that is a tricky subject. There are several ways to decant a wine, each involving exposing the wine to more, or less, oxygen.