Decanting is an easy operation, but the weight of tradition it carries has sometimes obscured this. All that is needed is a steady hand and a good light. Work on a white surface out of choice: it makes it easier to see the wine through the neck of the bottle. An essential precaution is cleanliness. Too often decanters are not entirely clean, or are full of musty smells from being stored in a closed cupboard. The counsel of perfection is to rinse both decanter and glasses with mineral or well water before use. This is to dispel taints from chemically treated mains water, and any odours from storage. Funnels and filter cloths should be equally clean.
The vessel used can be either a purpose-made decanter, or a simple jug or carafe.
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