Researching "opening up" wines.

Traditional wine decanter versus the venturi style aerators versus a slow elevated pour?

Reading up on the principle of opening up a wine, it seems that bubbles = aeration. If this is a correct conclusion, does slowly pouring from an elevated height function in the same way as a decanter or venturi aerator? Or, does the elevated pour damage the wine/fruit/balance?

Regards,
Acetyl-Mike

Decanting - especially for older wines - is usually done gently for a long period of time. You agitate them as little as possible. I would think that pouring from high to agitate it thoroughly wouldn't be as helpful . Especially if it had sediment!