As I've recently started to get into wines more seriously lately (got my first wine refrigerator on the way from Beverage Factory), I've been doing a lot of a reading up and I can't seem to square decanting red wine with the correct temperature for serving it (62-65 degrees). If I decant a red for an hour after taking it out of my wine frig (when it finally gets here!), where it's been sitting at 55 degrees won't it be too warm by the time the decanting is done? I don't want this get sidelined into a conversation about whether wine should be decanted or not, I just can't square one with the other and hope that those with more experience in this area can provide an answer. I've also read that some folks decant especially young wines for a longer period, so it seems impossible to maintain the "correct" serving temperature. I have yet to see this addressed anywhere. Thanks all!