Inc. All rights reserved. Decanting is one of these when there are older wines that merit this practice. The solid deposits which many wines throw are not in themselves detrimental to the wine. Certain wines, particularly old ports, and some older reds develop light to heavy deposits. This can take the form of a hard stain or crust on the inner surface of the bottle, or, it may be a loose sediment.
Tartrates are heavy and unlikely to muddy the wine.
But some crusts and sediments, if stirred up, will spoil the wine in color and feel gritty to the taste. Before serving, pull the cork gently without tilting the bottle. While pouring place a strong light behind the neck of the bottle and stop pouring the instant you see sediment approaching the neck. If you are lucky enough to have a wine cellar, your fine old bottle will be lying on its side with its neck a bit higher than the bottom. Be very gentle in tipping the bottle upright and carrying it to the table and just as gentle when opening it.