Even pouring it right now won't hurt it, so don't worry.
From now on, though, use racking tubing and a racking cane (or autosiphon) each time you move it. The sediment is called "lees" and there is always some in fermenting wines. One of the purposes of racking the wine is to remove it from the lees. You don't filter it- you just rack it quietly into the next container. You place the end of the racking cane above the sediment, and don't rack any sediment, just the wine.
Wine is very forgiving, so all you really need to do is follow basic winemaking techniques and use proper sanitation. I really like Jack Keller's website for easy to understand winemaking info- here's a good place to start: http://winemaking.jackkeller.net/basics.asp
You can then click on each step for a more thorough explanation.
One thing I do to help prevent oxidation is use campden tablets (sulfite) in my wine. I generally use one crushed campden tablet (dissolved in a little boiling water) per gallon at every other racking and at bottling. So, I add the campden solution into a clean sanitized container, and then rack the wine into it. You should rack with the tip of the tubing coiled around the bottom of the receiving vessel, so that it fills from the bottom and doesn't splash. That will help keep the wine from being aerated, and the sulfite binds to the wine to keep it from being oxygenated. The sulfite dissapates, though, that's why I add it at every other racking.
I'd wait a few weeks (maybe 3 or so) and rack the wine with the sulfite, unless you never added any sulfites so far. If you haven't added any sulfites yet, I'd get it in there ASAP. What was the recipe?