Yet there are many experts (including esteemed colleagues) who absolutely swear by the benefits of breathing, especially after hours in decanters. If you ask me again, I think it's because the mind becomes more alerted to sharpening sensations over time (as well it should), not because a wine actually changes for the better. To wit: in one recent Decanter magazine, a report done on a blind taste-test involving some of the UK's most discriminating wine judges, who could not tell the difference or even establish a pattern of preference or quality level in wines that were decanted minutes before tasting, hours before tasting, or simply popped, poured, and tasted immediately.

I would concur: decanted wines are no likely to be better than undecanted wines. Then again, if you have a beautiful decanter and you like using it to serve your guests, by all means use it. Quality of wine being such a state of mind, anything you do to make the perception of a wine experience a more positive one can only be good. As long as you understand the mythical nature of "breathing," which makes the word itself illogical and thus to be avoided.

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