Most commonly, carafes are used for aeration of especially rather young wines. By pouring wine into a carafe, larger surface is created that accelerates oxygenation of wine. According to diverse opinions, young wine should be poured 0.5 to 2 hours prior to being served. Pouring is appropriate also for some white wines. Besides to young wines, also pouring of robust and brawny wines into a carafe is advisable. Decanting carafes are used also for clarification of older, tannic wines.