More importantly, how do you decant out the sediment and other detritus from a well aged box of wine? 

I have this nice box of generic wine I picked up on sale at a truck stop in Alberta a while back. It was quite delicious back then (I would describe the flavour as "red, with a sophisticated lacquer thinner undertone") and it's probably only improved since.. I think they marketed it as a "cask" - classy! I feel like I should be wearing a tuxedo just to think about it.