Red wines need air to breathe. Full-bodied, "heavy" wines must also be sufficiently swirled for them to develop their full aroma. The best way to enhance a wine is to use a decanter. A decanter is a large glass carafe without a handle and with an extra wide bowl. The decanter is generally filled to its widest point: this provides as much wine-air contact as possible. There is no loss of aroma due to the controlled air circulation in the slender neck of the WMF decanter. The WMF decanter holds 1.5 litres.

So that rich wines can develop their full aroma, they are gladly transferred from the bottle to a decanter. In this so-called decantation, the wine flows liberally into the decanter and is already enriched with oxygen. The decanter has a bulbous shape, which gives the wine much surface for the absorption of further oxygen. The slim decanter neck allows the air to circulate in a controlled manner without the bouquet escaping. Decanting comes from the French and begudet "clarify, drain". For a long time decanted only mature, well-aged red wines to separate them from their depot. Today, young red wines and certain white wines such as Chardonnay or Riesling are often decanted.