Why Should You Decant Your Red Wine? 
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Fundamentally, decanting serves two purposes: to separate a wine from any sediment that may have formed and to aerate a bottle of wine so that its aromas and flavors will be more vibrant upon serving.
Older red wines and Vintage Ports naturally produce sediment as they age; the color pigments and tannins bond together and fall out of solution. Stirring up the sediment when pouring will cloud a wine’s appearance and can impart bitter flavors and a gritty texture. It’s not harmful, but definitely less enjoyable. Decanting is simply the process of separating this sediment from the clear wine. 
A second and more everyday reason to decant is to aerate the wine. Many young wines can be tight or closed on the nose or palate. As the wine is slowly poured from the bottle to the decanter it takes in oxygen, which helps open up the aromas and flavors. Highly tannic and full-bodied wines benefit most from this – wines such as Cabernet Sauvignon, Cabernet blends, Syrah, and Syrah blends.
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What Is a Wine Decanter?
A wine decanter is a separate container, often made of glass or crystal, into which wine is poured for the purpose of increasing the amount of surface area a wine has exposed. This causes the wine to interact with more oxygen than it normally would. The exposure to oxygen amplifies the oxidation process, which softens a wine’s tannins, tempers the medicinal, alcoholic character of a wine’s ethanol, and helps a wine’s sulfur-smelling sulfites evaporate. Many wines taste and smell a lot better after decanting, basically. Traditional decanters can take between 30 minutes and 4 hours!!! 
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The Strange Fruit Collection Smart Aerator & Dispenser only takes seconds, plus it’s easier to use and to clean. Get all the benefits of a traditional decanter but none of the hassle or wait time. 
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