Decanting is the process of pouring a mature wine into a decanter so as to separate the wine from the deposit at the bottom of its bottle. This delicate operation must be carried out quickly to oxygenate the wine as little as possible. In prestigious restaurants, the sommeliers proceed with a candle: they tilt the bottle at the opening of the decanter and place a lit candle right under its neck. This allows them to notice the bottle’s deposit getting too close to the neck. Once poured in a decanter, an aged wine will decline quickly, even with a stopper. It is best to drink it quickly!