Luiz Horta, Brazil: Last week during a dinner I had an aged Vouvray Huet that was decanted. As the restaurant temperature was near 28 degrees I came with the "momentous" question about how to maintain a stable temperature in a decanted (you know here in Brazil the common decanter shape is  the big, flat bottoned one) wine during a meal? I confess I couldn't figure a solution, except drinking faster... me: I have seen a very clever decanter, bought in Portugal so possibly available in Brazil with all your cultural links to that country, which has an indentation in the part of the decanter where the wine is kept in which ice cubes...