On Sat, 19 Mar 2011 11:03:11 -0800, Mark Thorson >
wrote:

>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.

Who are you trying to kid, besides you're a registered TIADer!