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While sediment in the wine shouldn't be dangerous it will probably detract from the enjoyment of a advantageous wine. In any case who wants to see bits of floating debris in a fantastic crystal goblet? If you previously knew nothing about the need for wine decanters hopefully you might have discovered one thing enjoyable from reading this post. Do you employ wine decanters in your home? Not but however I now perceive better the rationale for having wine decanters. Sign in or join and submit using a HubPages Network account. Zero of 8192 characters usedPost CommentNo HTML is allowed in feedback, however URLs will be hyperlinked. Comments are usually not for selling your articles or different sites. We generally solely use decanters if a wine is outdated and would benefit from further respiratory time or if it throws plenty of sediment (which some older wines do). Most of these are crimson wines. We have by no means decanted a white wine. 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Inserted into this submit are some nice videos explaining why decanting is necessary for older wines particularly the wines made in a standard manner. After crushing grapes it's the contact with the grape skins, stems and seeds which provides wine its taste and coloration as much as a certain point. This course of is intently monitored by winemakers and at a certain level the wine is transferred to other containers leaving most of this sediment known as "lees" behind. More lees sediment can be formed and filtration and clarification of the wine takes place sometimes in many alternative steps all depending upon the wine.