Brooklyn1 wrote:
>
> If wine needs decanting and filtering to make it drinkable then it
> wasn't worth more than $2/liter to begin with... just keep in mind
> that when you toss that empty bottle into the trash you disposed of
> that wine's best part.

Nonsense. Many very fine wines do have sediment.
And most fine wines benefit from decanting. It makes
a big difference, even if you can't tell. I can tell.
Letting the wine breathe is trying to catch it at the
right moment in its collapse after exposure to air.
About 15 minutes after decanting is a good point to
start tasting.