The term decanting - used for sediment seperation AND aeration?

I understand, that separating the in-bottle sediment from the wine before service is traditionally known as decanting.

But when robust young wines like Zinfandel are poured off the bottle to aerate or breathe them in order to soften the tannins and develop the bouquet sometimes by pouring trough an aerator....

is this typically called DECANTING or CARAFING a wine
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