1.0Höpler Wineryhttps://hoepler.at/en/Louise Höplerhttps://hoepler.at/en/author/louise/rich600338<blockquote class="wp-embedded-content" data-secret="zBNzACvUpu"><a href="https://hoepler.at/en/glossary/to-decant-wine/">to decant (wine)</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://hoepler.at/en/glossary/to-decant-wine/embed/#?secret=zBNzACvUpu" width="600" height="338" title="“to decant (wine)” — Höpler Winery" data-secret="zBNzACvUpu" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://hoepler.at/wp-includes/js/wp-embed.min.js </script> Prior to serving, the wine is poured into a carafe or decanter, to remove the wine from its sediment. Should the wine not have any sediment or dregs, and only requires agitation to allow the aromas to evolve, then we call this process aeration.