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A classic trick in restaurants for serving older red wines that need to breath a bit is to just pour it through a sieve when pouring it into the decanter (it sh
by toomanybeersies 8y ago
A classic trick in restaurants for serving older red wines that need to breath a bit is to just pour it through a sieve when pouring it into the decanter (it should be poured into a decanter to pour it off the sediment in the bottle) to aerate the wine.