ecanting to separate the wine from the sediment is a more delicate operation. It is done with well-aged red wines that have a natural deposit of residue, due mainly to the gradual precipitation of tannins and coloring substances. The carafe should be of fine glass or crystal with a rounded base and a long, straight neck.
If the bottle to be served has been standing upright at room temperature for several hours, the sediment should have collected at the base. But if it is brought directly from the cellar, where it has been stored horizontally in cool conditions, the procedure requires more time and attention.
The bottle must be carried with extreme care and kept in an almost horizontal position to avoid stirring the sediment. after being shown to guests, it should be placed in a basket or cradle and left for at least 15 minutes before decanting so that particles will resettle.
The ritual begins by preparing the carafe. If the wine has come directly from the cellar, the base of the carafe should be held briefly in a basin of hot water so that the wine's temperature will be raised a few degrees during decanting. If it is already at room temperature, this step isn't necessary.
