Decanting. It is one of the many wine terms that get tossed around so people can feel like they know more about wine than they really do.
Have you ever been at a party and your host offers some red wine, and there is always that one jackass who is all 'You can't serve that, it has to breathe!'
First, punch that guy in his (or her) smarmy face.
Next, decanting is not as clear-cut as people think. For one, you can decant both reds and whites. Or neither. You can decant new or old wines, but they should be done for different amounts of time to avoid oxidation. I guess wine rusts if you leave it out too long?
Anyway, wine takes on different qualities once the bottle is opened. It subtly changes the longer it sits out. Now, I am not advanced enough to actually understand or even recognize these changes, but 'wine people' insist it is a thing.
If you do choose to decant, poor slowly, experiment with time frames, and 'air' on the side of caution. Get it? Air?
Whatever. I thought it was funny.
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