The late professor Émile Peynaud was not a fan of aerating wine by decanting it, claiming that the action of oxygen dissolved in a sound wine when ready to serve is usually detrimental.
The most recent bottle in question was my last bottle of 2011 Bell Hill Pinot Noir. When I handed it over the host said "wow, Bell Hill" or something like that. I mistakenly assumed he would open it.
By the time the cheese board arrived it was clear that Bell Hill was not on the menu. I don't blame the host. It was a terrific dinner with excellent wines that had been carefully matched with each course.
When I received the invitation, I should have asked if I could bring a particular wine style that would fit the menu, or instead, bring a bottle for his cellar. If I were the host, I'd write the name of the donor on the bottle and promise to open it when we next met.
(The name of the wine has been changed to protect the identity of the host.)