He Sed(iment), She Said

• As wine ages, sediment can form. In red wines, tiny particles form when color pigments and tannins bond with each other. Because of fewer color pigments and less tannin, white wines don't form appreciable amounts of sediment. While not harmful, sediment can cloud the color of wine, create a bitter flavor and cause a gritty mouth feel. For this reason, decant all red wine, especially older vintages.

The Aeration Question

• Exposing wine to oxygen accomplishes two important tasks: oxidation and evaporation. Both of these processes help round out the flavors in the wine and create a softer body, which is usually more pleasing to the palate. Even lighter white and blush wines benefit from allowing some of the harsher compounds -- such as ethanol -- to evaporate before drinking. Pouring wine from a bottle into decanter or carafe exposes it to more oxygen; however, decanters are designed to "swirl" the wine on the way in, increasing the wine's contact with oxygen. Use a decanter for port and red wine to catch more sediment and create more aeration and a carafe for white or rose wines.

Decanters and Carafes

• Wine can be decanted -- poured from one container into another -- into a decanter or a carafe. Both are shaped to help filter out sediment and both typically hold a bottle of wine or more. Decanters often have larger bowls at their bases, allowing the wine to have more contact with oxygen. Decanters also have wide "shoulders" and a narrower neck to help catch sediment that may have escaped from the first pour. Carafes are generally taller and narrower so wine poured into a carafe does not have as much room to mingle with oxygen. Many carafes show exact measurements, such as a half-liter or liter, and are used to serve wine in bars and restaurants.

Glass, Lead Crystal and Other Bottles

• Because the enjoyment of wine includes the beverage's visual beauty, wine is often decanted into glass or crystal bottles to reflect the rich colors. While decanters and carafes come in many styles, including glass and ceramic, lead crystal bottles have been used to decant wine for centuries. However, the results of research conducted in 1991 and published in "The Lancet" found that some of the lead can leach into the liquid if stored in crystal bottles for long periods of time. Ingesting lead can be hazardous, especially to the unborn. Even though many decanters come with a stopper, use lead crystal decanters for serving, not storing, wine or other liquor.