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Decanting old wines, just prior to serving, helps to ensure that the clarity and brilliance are not obscured by any deposit that may have developed over time. It's best to pour slowly and avoid decanting the last ounce. Decant young wines as much as several hours before they are served to give the wine a chance to breath, simulating a stage of development that might normally be acquired after years of aging. It's best to pour quickly, even up-ending the bottle – the idea is to expose the wine to air. No matter what wine you are decanting, be mindful that wine kept in the decanter for a longer time than necessary to develop its optimum bouquet detracts from the wine. Ask a wine expert how long the bottle you bought should be decanted before you serve it. You can stop the decanting process by closing the decanter with a decanter stopper.
You didn't differeniate between decanting a wine and carafing a wine. There is a difference. And you should never upturn any bottle as you suggest here to 'decant' it. There is a better way : Press the lip of the bottle against the far interior edge of your large-mouth carafe and pour very slowly. The wine will form a very thin film around the entire carafe and oxygenates very well. You need a lot of control as it's a slow process but it's a georgeous effect.