"I personally find decanting, vigorous or otherwise, generally unnecessary"...in our most recent commentary, sparked a fair amount of correspondence, and a comment from Ned.
So allow me to qualify my meaning.
I don't drink much 30 year old Claret. I do drink a fair amount of Champagne. I tend to drink more white wine than red. This is because I tend to eat more fish and chicken than beef and wild game. So for me, decanting is generally unnecessary. I suspect, gentle reader, that you were looking for something with more implied controversy.
Something like: I think decanting is largely a showy bit of theater that doesn't improve a wine to any greater degree than just opening it, pouring off a taste and letting it sit.
As it happens, I think that's true as well.
Blender results up next.