L'Atelier Du Vin Carafe Bonde

1. Fetch the wine from your cellar approximately two hours before the meal to bring it gradually to room temperature.
2. Select a simple and attractive decanter.
3. Pour the wine slowly into the decanter, if possible allowing it to run down the inner surface.

Young wines should be oxygenated approximately an hour before the meal, as this helps to soften the wine, make it less sharp and give it body. Older wines should be oxygenated very gently, just before the meal, as this allows a smouth decantation, and the sediment and lees to be removed.