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Konstantin Baum, a Master of Wine, presents a tutorial on decanting using a nearly 50-year-old bottle of Bordeaux. He aims to demonstrate the effects of decanting by comparing a decanted wine to one that is not. The video emphasizes that exposure to air alters a wine's flavor, with some wines benefiting from this while many are ready to drink immediately. However, all wines will eventually oxidize and spoil, leading to vinegar regardless of exposure time. Baum outlines three methods for exposing wine to air: letting it breathe, carafing, and decanting. Letting a wine breathe involves simply opening the bottle to enhance its flavors.
