'As a general rule, most wines will benefit from decanting, though the intricacies of
how to decant, for how long, and in what manner are extensive,' says Guy Woodward. 'Essentially, what you're trying to do in decanting a wine is to allow it to breathe – bringing it into contact with air in order to bring out its flavours.' Similar rules apply to decanters as for stemware; clear, thin glass will let you see the wine and a narrow, tapered rim will lock in the aroma.
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