"Young wines also benefit from decanting even though they rarely have any sediment, because decanting aerates
the wine. Although oxygen is a bad thing for the aging process, a little bit right before drinking helps
soften out the flavours, and develop depth and complexity that normally comes with years in the bottle. This is why even
inexpensive wines can benefit from decanting."
"The more it splashes into the decanter, the more it comes in contact with oxygen. For young red wines, splash
the wine into the decanter."
"The whole concept of letting wine breathe, or aerate, is simply maximizing your wine's exposure
to the surrounding air. By allowing wine to mix and mingle with air, the wine will typically warm up and the wine's aromas
will open up, the flavour profile will soften and mellow out, and the overall flavour characteristics should improve."
There are numerous articles on the Internet all endorsing the same simple fact - aeration is good for wine, it brings out the flavour and develops the bouquet.