Per Jim's requests, I'm starting a new thread, but this is really a response to Re(8): Aging (was Rioja...), below.
More a wine ignoramus than a wine geek, but I'm intrigued by this and have a few questions for you, Melanie:
1. Any wines you specifically *don't* think benefit from a little "air-time" before drinking?
2. I'll only be drinking half my bottle with this meal; how best to aerate? Decant half (into what if I don't have a "decanter" per se), pour a few extra glasses and set aside, etc.?
3. How long? Can I pour while I cook (half hour) and be happy with the diff; does two hours make so much of a diff I should try for that, etc.
4. How about temperature maintenance for drinking, i.e., avoiding taking too much chill off the white or warming the red to room temp when in a winter-heated house, etc.