I prefer the first a second, although if the movement is done forced by the presence of precipitates I can tolerate, it. It will always be the option to serve to us with well-taken care of from the bottle. In my opinion, to praise/pour off makes no sense in the present market, where young wines, raisings, wines of author (or garage or discharge expression) win the greater consumption. And where the reserves and great reserves seem destined to a reduced public but. In these last ones to a previous movement to the tasting or tasting, but due to the techniques of filtrate and to other progresses of present wine production could be advised, the sediments or precipitates that before frequented the bottoms of the bottles, and so many problems caused in the tasting of the wine, now shine by their absence. There are points to favor and against the movement, and are, also, opinions found on the matter.
I do not consider necessary to listen, and to try, all options, since the absolute truth does not exist here, either. Who they prefer to air or to oxygenate the wine, adducing possible aromas of reduction, must consider that are marks where an excess of air is going to allow that typical shades of that warehouse are lost. On the contrary there are wines where oxygenation becomes necessary to be able to enjoy pleasant aromas but. Where I do not agree is in the aesthetic movement, directed exclusively to shine those decanters so tuna that all we have by house. I only allow it when the wine at issue, structured, with color, powerful, is very timid. Very closed, of that it costs to him to appear, and it needs his time to occur to know.
Even so, if I have time, I prefer it open in advance, is not going to be that with the movement, the wine loses its essence and part of its letter of presentation. Finally if one is going away to praise/pour off a wine, I it likes that it is like towards long ago, in an old openwork of a warehouse, to average light, of calm way and slowly, liking itself, with the candle under the neck of the bottle and mimando each drop that enters the decanter. Nothing of eddies nor abrupt movements. Separating the precipitate with grace and not allowing that spoils the tasting to us.