My preference is to try and let the wine open in the bottle, and disturb the sediment as little as possible...I'll pour a little out into a wine glass to give the bottle a little more head space...the French have a neat trick to put the bottle into an angled bottle holder (after pouring out two glasses) to increase surface to air ratio. On rare occasions I'll decant a bottle...usually a vary old bottle, and give it an hour.
I'm more than happy to pop open a bunch of bottles anytime you come by...either in HI or WA