Should every red wine be decanted or only "big" reds? How do you know which ones benefit the most from decanting? If you pour a glass of wine and leave it in the glass for 30 minutes, does that count as being decanted? I'm trying to understand this, so I'm sorry if I sound clueless. Also, if you order a bottle of red wine at a fine restaurant with your meal, how in the world can it be properly decanted in time for you to drink it? Thanks for some basic guidance here!