Originally posted by PurpleHaze:I'll gently disagree with you on this Doug. Since most folks don't have a 65° holding area for their decanted wines, I think it's perfectly reasonable for the wine to be returned to the cellar. It's either warm the wine from the cellar, or cool the wine from room temperature. Personally, I prefer to start cooler and see the wine progress as it warms, than vice versa.
I suppose that depends on how long you intend to let the wine sit in the decanter, and the ambient temperature. In my experience, 30 minutes is enough for most wines, and few benefit from more than an hour or two. Decanting over night and that sort of thing is mostly a heap 'o toro caca.