Sounds like a fun test :). I'm certainly no expert, but I have found that by decanting young tannic reds it tends to make them drinkable sooner, older reds I will usually decant for around 30 minutes, but there are also many reds we enjoy without decanting. I would grab a young and older full cab for the tasting or possibly even a couple tasty zins.

A computer once beat me at chess, but it was no match for me at kick boxing.