Here’s the process in plain terms:

Open the wine and carefully pour it into a clean decanter. This does two things –

1. Lets the wine breathe (aeration).
2. Separates it from sediment that has collected at the bottom of the bottle.

Rinse the original bottle (if there’s visible sediment) with a splash of wine or water and discard the rinse.
Pour the wine back into its original bottle using a funnel.

The result:

You’ve removed sediment.
You’ve given the wine controlled aeration.

You can present and serve it from its original bottle (with the label, vintage, and producer visible), which matters for guest experience and prestige.

It’s common in fine dining, high-end tastings, and auctions, but extremely useful anywhere wine credibility and smooth service matter.

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