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Either one is ok and will finally do the identical job with regard to how it'll have an effect on the wine you might be serving and hope to take pleasure in. There are plenty of styles that are available on the market and each fits a special goal. The general goal of decanting wine is to help aerate the wine quicker. Just the act of pouring the wine into the decanter exposes the wine to air which helps it "breathe" opening up taste elements that could be lacking from its quick or lengthy slumber after being bottled. Once poured the wine in a wider bottomed decanter continues to have extra air contact than a more narrow wine decanter. An attention-grabbing word: Often these huge bottomed wine decanters are known as a ships decanter which is sensible. Because the waves of the ocean rock a ship a wider bottomed base would help keep the decanter firmly planted onto a table and the valuable liquid contained in the decanter can be less prone to spill. If however the wine needs just a little bit of respiration time than a slim sided decanter will go well with the job perfectly.
