On the belly or bottom of bottles filled with older, extract-rich red wine one often finds a brown-red-dark deposit, the so-called depot. It is not an indication of a mistake of the wine but a completely natural residual trub . When pouring it would be whirled up, the tarnished wine cloudy and make itself felt in an unpleasant way while drinking. Therefore, the depot is separated from the wine by carefully pouring the contents of the wine bottle into a carafe, leaving the debris behind. This is called decantation. Sometimes particularly valuable red wines are decanted even if they have no depot, because the contact with the oxygen of the air makes the bouquet unfold better.