The function of Escargot decanter is based on the fact of double aeration effect. First aeration takes place when the wine is poured out of the bottle into the Escargot decanter exposing the content of the bottle to oxygen. Lift the decanter from horizontal to a vertical position to fill the decanter. The second contact with oxygen is triggered when the wine is poured out of the Escargot decanter into the glass. When pouring hold the decanter by the oval indent for conveyance. The decanter construction forces fresh air though the already decanted wine a second time to fill the air space in the decanter. This second aeration process creates a bubbling gurgle when the air is forced though the neck of the Escargot decanter. – 2011/02 – 1 – C51