Many big red wines benefit from some aeration before consumption. The contact with oxygen in the air opens up the wine and makes it more approachable by softening the tannins.
The traditional way of aerating a wine is to use a decanter that will expose the wine to air. The best decanters for this purpose have very broad bases so that a significant part of a bottle of wine will be exposed to the air. The photo below provides an example of a decanter that Tassel Ridge offers for sale.
The main drawback to this kind of decanter is that it may be challenging to clean after use. However, there are brushes and even a simple stand that the decanter can be put on after rinsing so that all the water drains out.
White wines will rarely benefit from aeration but the presentation with a decanter is very elegant.
