Pour, yes, pourit into a primary fermenting bucket and stir stir stir. Test acid and adjust if necessary. Be sure it is about 70-75*F. Add 1 tsp. yeast nutrient per gallon. You might even pour it back and forth between 2 buckets a few times. Yes, this will introduce air into the wine, but will get rid of alot of the sulphite, and aerating will actually help a new fermentation get started. I would pitch a fresh pack of Lalvin EC-1118 yeast directly on top of the wine.