Decanting is necessary only for an older red wine that has a natural build-up of sediment in the bottle from years of aging. The wine should be poured carefully, in one uninterrupted movement, into a decanter. Decanting also allows the wine to come into more contact with the air, allowing the wine to “breathe,” and prevents the sediment from being poured into the wine glass. About 30 minutes is the time required to properly decant the wine. White wines do not require such treatment. Red Burgundy and Pinot Noir should not be decanted. They should be drunk soon after opening the bottle as the flavors begin to fade when exposed to air.