Pratima Karki Ghattekulo, Kathmandu It may seem like a bit of wine pomp and circumstance, but decanting, or pouring an entire bottle of wine into a larger glass vessel, can vastly improve a wine�s flavors and aromas. Sediment is formed when the color pigments and tannins in wine bond together and fall out of the solution. Stirring up the sediment when pouring can cloud a wine�s appearance and impart bitter flavors. The decanting process helps to separate this sediment and also aerates the wine. Older red wines, which naturally produce sediment as they age, are the biggest beneficiaries of decanting. After 5-10 years, the typical bottle of red wine will have accumulated sediment, even if you can�t verify it visually. Method of Decanting a Wine: Set your bottle of wine upright for 24 hours or more before drinking so the sediment can slide to the bottom. Hold a candle or flashlight under the neck of the bottle and slowly and steadily pour the wine into the decanter without stopping. When you get to the bottom half of the bottle, pour even slower and stop as soon as you see the sediment reach the neck of the bottle. Discard the remaining ounce or two of sediment-filled wine. Older wines, especially those over 15 years old, should be decanted no more than 30 minutes before drinking. A younger, more full-bodied red - and, yes, white wines too - can be decanted an hour or more before serving. But don�t go overboard! You don�t want to risk oxidation from too much aeration. �