Port – it is always better to decant port and older, heavier red wines, because of the sediment that may be in the bottom of the bottle, which tastes awful and because it assists the aeration of the wine. However, it is not always easy to see when the dregs are coming.
Port – ito ay palaging mas mahusay na upang decant port at mas matanda, mas mabibigat na red wine, dahil sa sediment na maaaring sa ibaba ng bote, na panlasa at kahindik-hindik na dahil ito ay tumutulong sa aeration ng alak. Gayunpaman, ito ay hindi laging madali upang makita kung kailan ang dregs ay darating.