Seems like serving a wine should be easy enough: Just open and pour. However, it’s not quite so simple.
If you want to enjoy the wine ,you have to make a decanting server first.
Cause decanting server can separate a wine from any sediment that may have formed and to aerate a wine in the hope that its aromas and flavors will be more vibrant upon serving.Sediment is a highly heterogeneous mixture which at the start of wine-making consists of primarily dead yeast cells (Lees (fermentation)) the insoluble fragments of grape pulp and skin, and the seeds that settle out of new wine. It’s not harmful, but definitely less enjoyable. Decanting is simply the process of separating this sediment from the clear wine.
Another purpose for decanting wine is to aerate it, or allow it to "breathe". The decanter is meant to mimic the effects of swirling the wine glass to stimulate the oxidation processes which triggers the release of more aromatic compounds.