The big problem is moving the wine and then decanting before the sediment has a chance to settle down again. It would be best if you could deliver the wine to the dinner location a day or two before decanting.
When decanting be sure to take it slow. Have someone use a small flashlight and shine it up, through the shoulder of the wine, so that you can see if any sediment is about to start to pass through the neck. I would suggest pouring the last quarter of the bottle into a second decanter, making sure not to stop the steady flow of the wine. If you have a decanting funnel, use it with the second decanter and maybe line it with a few layers of cheese cloth.
Sediment can really kill a great tasting event.