Really interesting article about decanting from Wine Searcher.
http://www.wine-searcher.com/m/2013/08/decanting-what-makes-it-work
It goes into detail about the chemistry of what happens to a wine when it is aerated in this way. Also, they conclude that the oxygen is not reacting with the tannins so it's just an issue of perception that tannins are softened by aerating.
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Bacchus Vintage is a London-based wine society. It was started by a group of former members of Oxford University Wine Society who are continuing to organise fun and informative wine tastings in London.
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