1936 Shaking in the 60's by Eddie Clarke

Decant if you must This is a very over-rated pastime, because few wines really need decanting, although there are many which will throw a deposit whilst maturing, as with old Clarets.Butif the bottle is carried carefully, like a new-born babe in its cradle, from cellar to the table and left quietly there to peacefully warm and breathe awhile,oneshould then beable to pour enough gently from the bottle before any muddy look appears. Perhaps one may forfeit drinking about the final third ofa glass, but there is no need to throw it away. It will add an excellent ingredient to the teatime trifle. Most Vintage Ports need decanting, as apart from the deposit, they will seldom be drunk at one sitting, unless we are holding a regimental reunion at home whilst the wife is away. Use then the glass stopper decanter,so that it can be secured and put away in good condition until another excuse comes to bring it forth again. Clarets, etc., if decanted, should be poured into the open mouth carafe decanter (without stopper) for it should be drunk within the hour, and being a living organism, it must still be allowed to go on breathing free from strangle holds.

182