Eric Asimov of The Pour wine blog has approached his wine decanting in an interesting way, by using Erlenmeyer and volumetric flasks from a scientific supply house.
We have a bunch of these lying around the lab, maybe I should use some because Eric states that Most people rarely think of decanting white wines, but I’ve become a big proponent of this. Almost any good young white wine will be very tight when poured directly from the bottle. Decanting will not do the job of five years of aging, but the air absorbed by the wine as it is transferred to the vessel helps to unclench flavors and aromas.
Maybe the reason why all of the white wines that I have tested so far have not benefited from aeration by decanting is because I’m using the wrong decanter glassware!