Uncork your wine or remove stopper or lid.
Before you decant your wine, pour a small glass to taste the wine to assess the length of time it will need.
Pour slowly at a 45 degree angle from bottle into carafe, guiding the stream to hit against the opposite side of the carafe neck so that it gently flows over the glass curves, avoiding frothing the surface. Use the light source to locate the sediment and avoid pouring sediment into the carafe but do not heat the wine as you decant it as wine is sensitive to temperature.
Once you have tipped the wine bottle up enough that the sediment reaches the shoulder of the bottle, it is time to stop. However if you feel you could get more from the bottle you can always allow the wine to sit for a while so that the sediment settles once more and try again in a few hours. Unfortunately it is more than likely that this sediment will not separate from the wine. A popular choice is to use a coffee filter, though this can harm the wine and remove too much substance and upset the balance of the flavours.
The end result of your decanting process should be a carafe full of clear wine, with half a glass of the sediment laden wine left within the bottle. This remaining wine is a great cooking ingredient, so be sure not to waste it.