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Decanting wine
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Decanting oxygenates the wine and softens the tannins. It involves pouring the wine into a decanter to allow it to be in contact with the air for about 2 hours. The liquid should be gently poured along the wall of the tilted carafe. Decanting is often recommended for natural, young or white wines. On the other hand, some wines do not tolerate this, such as Pinot noir or some Burgundy wines.
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