[Aktungbby]

Originally Posted by Eichhörnchen

Not fussed either way, but it's apparently a good tip to shake a bottle of red vigorously after some has been decanted, to get the oxygen into it... no need to let it 'breathe' then, see?

Not quite lad; a handy wine aerator is indispensable equipment. <$22.00 too, cheap not to have! There is a removable screen which prevents moldy or crumbling corks from going into the glass of otherwise perfectly good old wine; and the shaking of an older properly horizontally stored bottle would reintroduce dregs or settlement into the glass. http://www.wineenthusiast.com/learn/wine-aerators/difference-between-decanting-and-aerating.asp AS I'm something of a collector of noted winemaker's vintage stuff (Heidi Barrett's Shoket-alas I cannot afford her famed cult wine Screaming Eagle

At the Napa Valley Wine Auction of 2000, a 6-liter bottle of Heidi’s 1992 Screaming Eagle Cabernet set a world record for the highest price ever paid for a single bottle of wine at $500,000. The following year, a vertical offering of this cult wine went for $650,000.

Now at 7K a bottle!!! https://en.wikipedia.org/wiki/Heidi_Barrett) Properly aerated into a crystal decanter> Voila! instant good-to-go vino. In Napa earthquake country, most of my livingroom is a shake-proof wine cellar-my collection, properly on racks, has withstood two temblors even if the chimney, walls and dirt-cheap stemware did not!