Emery Davis > wrote:

> There is one other reason, although it's not often mentioned.
> When a bottle comes from a cold cellar it may not be
> sufficiently chambré at dinner time, and sitting in its cold
> glass doesn't help it hurry along. I often decant for the
> simple reason of letting the wine warm up just a little faster.

And you can speed up the action by rinsing the decanter with hot
water previously. Doing it my way (double decanting, as mentioned
aforehand) one can put the intermediate bottle into abucket with
warm water.

M.