Originally Posted by
Gaucho100K
speaking of decanters & decanting..... one of the most common mistakes that folks make when decanting is that they forget service temperature.... say you have the wine in a service refrigerator/cooler at the optimal temp - but you then decant and place it on some counter or dinner table... more often than not, the wine adjusts to 'room temperature' and that is almost always not the ideal service temp.....
so you either have to chill the decanter or figure out some other way to get those hour or hours to pass by while the wine opens up but doesn't get too warm to drink.