Rakesh Pandit Kopundole, Lalitpur Like humans, wine can become somewhat fragile in its later years. For one thing, old wine doesn�t like to travel. If you must move old wine, give it several days� rest afterwards, before opening the bottle. Red Burgundies and other Pinot Noirs are especially disturbed by journeys. Older wines, with their delicate bouquet and flavors, can easily be overwhelmed by strongly flavored foods. Simple cuts of meat or simply hard cheeses and good, crusty bread are usually fine companions for mature wines. Decant red wines or Vintage Ports in order to separate the clear wine from any sediment that formed in the bottle. Stand the bottle up two or three days before you plan to open it so that the sediment can settle on the bottom. An important concern in decanting an old wine is giving the wine�too�much aeration: A wine in its last stages will deteriorate rapidly upon exposure to air, often within a half hour - sometimes in 10 or 15 minutes. When you decant an old wine, taste it immediately and be prepared to drink it rapidly if it shows signs of fading. If you�re going to drink an older wine, don�t over-chill it (whether it�s white or red). Older wines show their best at moderate temperatures. Temperatures below 60�F inhibit development in the glass.