Decanting is for wines that have been stored for many years and are ready for drinking. These wines most likely have sediment in the bottle, a natural component that occurs in finer wines that have aged. You will need a decanter and a strainer to catch any sediment and keep it out of your glass. It is best to leave the bottle upright for 24-36 hours to allow any sediment to settle to the bottom of the bottle. Pour the wine through the strainer/funnel into the decanter. It’s important to know that fully matured wines shouldn’t sit out and aerate for much more than a ½ hour as they can “fall apart”.