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Aeration can be considered especailly with younger and more tannic wines. You can use an aerator or simply a vigerous pour into a decanter. If you believe your aged wine has sediment, a slow pour into the decanter should prevent the sediment from getting into the decanter (note: be gentle with aged wines, don't move the bottle around vigerously after taking it from your wine rack) - if by chance you do, let the bottle sit upright for 1/2 an hour or more to let all the sediment settle at the bottom.
Ideally, a cellaring room is desirable that has the following attributes: