I prefer the former to the latter, even if the decanting is required by the presence of precipitates, I can tolerate. We'll always have the option of serving from the bottle carefully. In my opinion, decant irrelevant in today's market, where young wine, crianza wines, author (or garage or high expression) monopolize the higher consumption. And where large reserves and reserves for audiences seem more limited. In the past you could advise a pre-decantation tasting or sampling, but due to the filtering techniques and other advances in winemaking today, sediment or precipitates that frequented the funds before the bottles, and caused so many problems in the savoring wine, now conspicuous by their absence.
There are pros and cons of settling, and there are also opinions about it. I consider it necessary to listen, and try all options, and that absolute truth does not exist here, either. Those who prefer wine to aerate or oxygenate, citing possible reduction aromas, should take into account that there are marks where an excess of air will allow typical nuances are lost the winery. On the contrary there are wines where oxygenation is necessary to enjoy more pleasant aromas. Where I disagree is in the slop aesthetic, aimed solely at those decanters look so beautiful that we all have at home. Only allowed when the wine in question, structured, colored, powerful, very shy. Very closed, it costs the show, and takes time to make themselves known.
Still, if I have time, I prefer the corkage in advance, lest that movement, the wine loses its essence and part of his letter. Finally if it is to decant a wine, I like to be as old, a former draft of a warehouse, half light, calmly and slowly, tasting, with the candle under the neck of the bottle and spoiling every drop that enters the decanter. No swirls or sudden movements. Separating the precipitate with grace and not allowing us to spoil the taste. Looking well, the wine may taste better. Official site: Nina Devlin.