Many of the most collectible wines, such as those from the great Chateaux of Bordeaux or the older Cabernets from California or Vintage Port, will accumulate more and more sediment as they age and will therefore need to be decanted before serving to leave the sediment behind. The bottle should first be allowed to stand upright for at least a couple of hours to allow the sediment to settle. Next, the capsule should be completely removed from the bottle so that it's possible to observe the wine as it flows through the neck of the bottle. The wine is then poured slowly and gently into the decanter, watching carefully for any sediment beginning to flow into the neck of the bottle so that it can be left behind. Since red wines are usually bottled in dark green bottles, it can be difficult to see any sediment beginning to flow through the neck. A flashlight can give sufficient illumination, but a candle provides more dramatic flair.