Jose wrote:
> > Decanting is not the only way to control sediment...
>
> How about using a pipette to suck the sediment out of the bottle, and
> avoiding the whole decanting thing?

I remember reading long ago that one of The Burgundy houses did more or
less what you suggested before shipping the wines to certain markets -
was it Louis Latour? They used a tube and a vacuum device to draw out
the sediment before final corking and labeling of some of the wine.
Sediment has never been much of a problem for me, but it could be if
you opened an older wine that had just been shipped or if the wine were
sold on a small ship. Of course if the wine is kept several years
before opening, it may again throw some sediment.