SOME ADVISE DECANTING EVERYTHING right down to the simplest white, but that’s probably overkill. Decant if: (a) The wine is ancient… to separate it from its sediment; (b) It’s a very young, ‘big’ red… allowing it to ‘breathe’ can soften its tannins and encourage it to be more expressive; or (c) It’s a cheapie screwcapped wine… these sometimes have dodgy egg aromas that ‘blow off’ if you give them air.
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