Virtually all wine drinkers could benefit from decanting their wines. The classic case is an aged red, when the wine needs to be separated from the sediment that has developed in the bottom of the bottle. But that’s only one example; many wines are decanted for another reason: aeration. Any brawny, tannic young red wine—the kind that dries your mouth—could use a few hours or even a day in a decanter. Some natural wines come out of the bottle with a little funk that will eventually blow off. And even certain white wines improve with decanting. Mosel rieslings, for instance, sometimes have a sulfurous struck-match smell when they’re first opened—a couple hours can coax out some much more pleasant fruity-mineral aromas.