double decanting: This is done by first decanting the wine into a decanter and then rinsing the original bottle out with non-chlorinated water and then immediately repouring the wine from the decanter back into the bottle.
AERATION: This is the process of trying to drive more oxygen (air) into the wine, usually done through decanting, double decanting, or vigorous swirling in the glass.
Double decanting is much practised in Bordeaux as another level of aeration, when many different wines are served and it is necessary to have the château label plainly visible.
 See also: Long, Natural, Nose, Rough, Sweet
  
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