We were at a wedding reception Saturday night and they served Marquis Philip Shiraz, which we liked for the big fruityness, but it left a deep layer of sludge in the bottom of the glass, and chunks hanging on the side. I've never ever had this happen before, but I am not all that well versed in the ways of wine. So, tell me about this. Should the host have decanted this first? How would you do that for over 200 guests? It was a lovely wedding and reception, with seven or eight wines available, all carefully chosen by the father, so I'm not meaning to be critical or anything, just curious.